Golden fried rice with shrimp and veggies. Fried rice is a great dish to use leftover steamed rice and avoid waste. It is advisable to use the rice that is now cooled for the preparation, even better if it has spent a whole night in the refrigerator, as it will fry better. In this case it is golden, as instead of scrambling the whole eggs in a pan, we will mix the egg yolks with the rice to make it “golden” and we will fry only the egg whites, so as not to waste them. I find it delicious accompanied by diced vegetables and, even better, with prawns that make it even more complete. We will also use a spoonful of soy sauce and one of oyster sauce to season it, to make it tastier, without the need to use too much salt.
Golden fried rice with shrimp and veggies
Ingredients (4 people):
- 280g short grain rice
- 1 leek
- 2 carrots
- 2 zucchini
- 100g fresh (or drained) bean sprouts
- 400g peeled frozen prawns
- 3 eggs
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp oil
- Salt
Directions:
- The day before or a few hours before, steam (or boil) the rice and let it cool before using it. Better still if it spends a whole night in the refrigerator. This will make it fry better.
- Then move on to the preparation of the actual recipe, cutting leek, carrots and zucchini into small cubes.
- Then separate the egg yolks from the whites. Pour the egg yolks over the rice and mix well, until it is golden. Keep the whites aside because we will need them soon after.
- At this point, sauté the vegetables, shrimps and bean sprouts in a pan with a little oil. Cook for 5 minutes so that they flavor well, the vegetables must remain a little crunchy. Season with salt, adding a little, as we will then use other seasonings.
- Remove the shrimp and vegetables from the pan, heat another tablespoon of oil and fry the egg whites, scrambling them as you normally do with whole eggs.
- Then add the rice, the soy and oyster sauces, the prawns and the vegetables and sauté over high heat for a couple of minutes more.
- Serve hot, with the addition of a little finely sliced leek or green onion if desired, to give even more flavor to the dish.