Hi everyone, welcome to Souped Up Recipes. I am Mandy. Today, we are making the easiest shrimp fried rice. It takes about 10 minutes . to make and it is beginner-friendly. I will give you a few tips and tricks to . ensure it tastes better than take-out. Here is 1 cup of shrimp. It is shelled , and deveined shrimp. I left the tail on for the presentation. You can remove it if you want. Simply season it with some salt, and white pepper. You can also use black . pepper if you want. Add a drizzle of oil and mix well. Shrimp doesn’t take too long to marinade , so set it aside as we are prepping the rice. Here are 2 cups of cooked rice; Season it with . 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of dark soy sauce, and 1 tbsp of Sambal chili sauce. This is optional, you don’t have to use it if you don’t eat spicy food. The benefit . of seasoning the rice before cooking is that you can take your time to get everything ready to . avoid rummaging around when the heat is on. A lot of people think you can . only make fluffy fried rice with day-old rice. This recipe is an exception. Yes, you can use freshly cooked rice. Even if your rice is a bit wet and mussy, it doesn’t matter. You see me seasoning the rice with quite a lot of liquid sauces so it is pretty wet already. I am going to crack the egg directly ,

into the rice and mix it well. That’s the key to separating the grains and , preventing the rice from sticking to the bottom of the wok. I know it looks like a mess right now. . Just trust me and you will be surprised later. Alright, set it aside. Let’s turn the heat . to high and heat the wok until smoking hot. Drizzle in some cooking oil, and swirl it around. Add the shrimp. Stir for just a minute. Once the shrimp changes color, add some diced . onion and garlic. Keep stirring until fragrant. Add about 2/3 cups of frozen vegetables . straight from the bag without defrosting. You can use fresh veggies if you want but it is , TDS to dice them. There is a benefit to using frozen vegetables. It drops down the temperature of the wok so you don’t overcook your shrimp. Once the vegetables are soft, which will just take less than 2 minutes, , you can remove everything to the side. Turn the heat back on medium. You don’t . need the heat on high for this recipe otherwise you will burn the egg. Add one more . drizzle of oil to the wok along with the rice. Stir for a few minutes. It feels gluey in , the beginning. As the egg starts solidifying, the rice becomes less and less sticky. , The grains will separate naturally. Look how fluffy the rice is. You can see the rice grains jumping and dancing in the wok. We already seasoned everything before cooking,

so we are pretty much done. Introduce the shrimp and the vegetables back to the wok. , Elevate the flavor with diced scallions. As for the presentation, just fill a bowl with the , fried rice and cover it with a plate. Then flip. I love to pair it with a couple of slices of , lime. A little bit of acid lightens up the taste. I can’t wait to taste it. Every rice grain is wrapped evenly by the seasonings and the egg - is very flavorful and healthy. The shrimp are , perfectly cooked - very tender. I hope you give this a try soon. As always, , the printable recipe is in the description. Thank you for watching. This video is sponsored , by Souped Up recipes carbon steel wok. This is the wok that I'm selling and I am proud to . recommend it to you as I have been using it on my channel for years. It is lightweight. It responds . to heat changes quickly and evenly. It can also sustain the super high temperature without damage, . perfect for wok cooking. If you like Chinese food and you want to learn how to make it at home, better than takeout, you definitely need one of these as it is the most basic cookware in Chinese cuisine. If you want to buy it, the link is in the description. Go check it out. Again, thanks , for watching and I'll see you next time. Bye!

A Shrimp Fried Rice Recipe So Easy... You Must Try it!