Korean Scallion Shrimp Fried Rice
Quick answer
This scallion shrimp fried rice stir-fries plump shrimp and generous amounts of green onion over high heat for a clean, aromatic bowl.
What makes this special
- Scallion oil heated first ensures every shrimp and rice grain in this dish is deeply aromatic.
- Scallion oil built first in the pan before shrimp hits the heat
- Soy sauce poured at the pan's edge creates a wok-hei char note
Key ingredients
Core cooking flow
- 1 Pat 180 g shrimp dry, then coat evenly with 1/4 tsp salt and 1/4 tsp black pepper.
- 2 Slice 70 g scallion thinly, and loosen 2 cups cold cooked rice with your han...
- 3 Preheat the pan over high heat for about 1 minute, then add 1.5 tbsp cooking oil.
This scallion shrimp fried rice stir-fries plump shrimp and generous amounts of green onion over high heat for a clean, aromatic bowl. The shrimp go into the wok first, searing until the edges turn golden and leave behind a savory fond. Chopped scallions follow, releasing a sharp, oniony fragrance that cuts through the richness. Day-old rice is added and tossed rapidly with soy sauce and oyster sauce, breaking up clumps until every grain is individually coated. Beaten egg stirred in at the end wraps the rice in a soft, silky layer. Despite the short ingredient list, the combination of briny shrimp and pungent scallion delivers a depth of flavor that keeps this dish in regular weeknight rotation.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 180 g shrimp dry, then coat evenly with 1/4 tsp salt and 1/4 tsp black pepper.
Let it stand for only 5 minutes so the seasoning penetrates without making the shrimp too salty.
- 2Heat
Slice 70 g scallion thinly, and loosen 2 cups cold cooked rice with your hands or a spatula before it hits the pan.
Beat 2 eggs just until combined so they scramble quickly later.
- 3Control
Preheat the pan over high heat for about 1 minute, then add 1.5 tbsp cooking oil.
Add the scallion and stir-fry for about 40 seconds, until the edges look lightly golden and smell aromatic.
- 4Control
Add the shrimp and spread them in one layer so they do not steam.
Stir-fry over high heat for about 1 minute, then remove them as soon as they turn pink and firm to avoid overcooking.
- 5Heat
Pour the eggs into the same pan and stir for about 20 seconds, just until soft curds form.
Add the cold rice and press with a spatula while frying for 2 minutes, separating the grains.
- 6Season
Drizzle 1 tbsp soy sauce and 1 tsp oyster sauce around the hot edge of the pan, letting them sizzle for 10 seconds.
Return the shrimp and toss for 1 minute, until the rice is evenly seasoned.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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