Enlightened Fried Rice

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/5/2020

Leftover brown basmati rice makes this Chinese dish a snap.

Prep: 5 min Cook: 10 min
Serves: 4 Save

Ingredients (14)

  • 2 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoon roasted sesame oil, divided
  • 2 eggs, lightly beaten with 2 teaspoons of water
  • 3/4 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoon canola oil
  • 3/4 teaspoon minced onion
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon minced garlic
  • 1/2 cup minced green onions, divided
  • 2 cup cooked brown basmati rice, cooled
  • 1 cup bean sprouts
  • 3/4 cup snow peas

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Combine oyster sauce, soy sauce and sugar in a small bowl.
  2. Heat a heavy 12-inch skillet over medium-high heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
  3. Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
  4. Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated.