Shrimp and egg fried rice

If you don't have the patience to cook fresh rice for this dish, pre-cooked microwave rice works just as well.

Shrimp and egg fried rice Credit: One World Kitchen

• serves

  3-4

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 cup dry long-grain brown rice
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1½ tbsp peanut oil
• 250 g fresh shrimp
• 115 g shiitake mushrooms, roughly chopped
• 115 g green peas, thawed
• 1 tsp salt
• ½ tsp pepper
• 3 eggs, beaten
• 8 spring onions (scallions), thinly sliced 

Instructions

1. Cook rice following package instructions.
 
2. Once fully cooked, transfer rice from pot to a baking sheet and fluff with a fork. Set aside.
 
3. In a mixing bowl, whisk together oyster sauce, Shaoxing wine and sugar. Set aside.
 
4. Heat oil in a wok over medium-high heat. Add shrimp, and cook for 1-2 minutes, or until slightly pink. Add mushrooms and cook for 4-5 minutes, or until slightly browned. Add peas, half the spring onions and cook for 1-2 minutes. Add rice, salt, pepper and toss ingredients together.
 
5. Move the rice mixture to the sides of the wok, to expose the bottom of the pan.
 
6. Add eggs, and cook for 3-4 minutes, until eggs are scrambled. Once eggs are cooked, pour in reserved sauce, and toss all ingredients together. Cook for another 1-2 minutes.
 
7. Serve garnished with remaining spring onions.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.