Japanese Shrimp Fried Rice with Yum Yum Sauce recipe
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Ingredients
- 2 cups uncooked jasmine rice 3 cups water 3 tablespoons vegetable oil, divided 1 sweet onion, chopped 2 cloves garlic, crushed and minced 1 (16 ounce) package frozen peas and carrots 4 tablespoons butter, divided 2 eggs 4 tablespoons oyster sauce 3 tablespoons soy sauce 1 lemon, juiced, divided salt and pepper to taste 1 pound uncooked medium shrimp, peeled and deveined 1 cup mayonnaise 3 tablespoons water 2 tablespoons paprika 1 teaspoon ginger paste 1 teaspoon white sugar ½ teaspoon garlic powder salt and pepper to taste
Nutrition Info
- 785 caloriescarbohydrate: 70.2 gcholesterol: 211.3 mgfat: 46.7 gfiber: 5.5 gprotein: 23.1 gsaturatedFat: 11.1 gservingSize: -sodium: 982.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Japanese Shrimp Fried Rice with Yum Yum Sauce
Directions
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Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture, fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice, stir to combine. Season with salt and pepper.
Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.