Follow this delicious Golden Shrimp Fried Rice recipe created by Stella Navarro-Kim at @stellanspice with Mahatma® Jasmine White Rice. Find everything you need in her recipe video and instructions below!
Wash at least 1 cup of Mahatma® Jasmine White Rice until the water runs clear. Since we are using this rice to make fried rice, I am using a little less water than the package instructions call for. About 1:1 ratio of water to rice works well.
Let the rice soak in the water for about half an hour. This is to slightly reduce the cook time- the reason this step is important is because the longer rice is cooked over heat, the more aroma it loses.
Cook over medium low heat for 13-15 minutes covered. Then fluff the rice and allow steam to escape so it can dry out a bit. Let cool completely before storing in the refrigerator for later use. NOTE: if you are using fresh rice, at this point I would recommend spreading the rice in a dish with a large surface area so that as much steam & heat can evaporate, making the rice dry and cold so it’s ready for making fried rice.
Mix 2 egg yolks with 2 cups of cold, day-old rice. Set aside.
Whisk the remaining eggwhites with a pinch of sea salt and pepper. Set aside.
Peel & devein the shrimp, then season with sea salt, black pepper, garlic
powder, and some oil. Store in the fridge until ready to use.
Prepare your aromatics and vegetables: mince the garlic & ginger, chop the onion, jalapeno, green onions (separating the white parts from the green), and let the peas & carrots thaw.
In a little oil in a pan over medium high heat, cook the shrimp. Add butter, then flip the shrimp over after 2 minutes. Continue cooking for 2 minutes on the other side (or until no longer transucent), then remove the shrimp from the pan and set it aside.
Add a little more oil to the pan, reduce the heat to medium, then saute the white parts of green onions and regular onion until translucent.
Add minced garlic, ginger, and jalapenos. Saute for another 2 minutes.
Increase the heat to high, then add the eggy rice, soy sauce, fish sauce, and sesame oil. Fry & mix until fully combined.
Add the peas & carrots and continue stir frying on high heat for a couple more minutes. NOTE: I used frozen peas and carrots which are flash-steamed before frozen and packaged, so they don’t take much time to cook after thawing. If you’re using fresh ingredients, you may need to cook these through before adding them.
Add the dry seasonings: sea salt, black pepper & sugar
Push the rice to one side and add the egg whites. You may need to add a bit more oil into the pan. Cook through and mix together.
Add the shrimp back in and toss until they have just heated through again.
Garnish with chopped green onions (the top parts) and enjoy.
Golden fried rice refers to a Chinese imperial technique where day-old rice is first coated in egg yolks. This gives the rice a rich, eggy aroma and nice color. Turmeric is usually added to give it that rich yellow color.
Use long grain rice –Always use Mahatma® Jasmine White Rice or Long Grain and Jasmine Rice for Fried Rice for this dish. Short grain rice is usually too sticky for making fried rice and tends to clump together.
Use cold, day-old rice! This is something that will continue to be debated over, but using freshly made rice is a bit too moist. The reason day-old rice is better for making fried rice is 100% because of the moisture content. Moisture is the enemy of a good fried rice. You’ll end up with wet, messy mush that might still taste good but it will not be the right texture.
Use flat-bottomed cookware that can get really hot, really quickly. Usually carbon steel or cast iron, but we’ve used a non-stick fry pan that worked just as well. We do not recommend using a wok at home unless it is flat-bottomed or you have the right kind of heat source for it. Most home kitchens do not.
Use high heat when the rice hits the pan. Heat is one way to eliminate moisture, so you need to make sure the pan is piping hot when the rice is added. It doesn’t need to be as hot when you’re frying the aromatics- we actually prefer to extract the flavors from these ingredients at a lower heat for a longer period of time. Garlic especially tends to burn quickly, so be careful not to burn it.
Find more meal ideas in our recipe section from Stella Navarro-Kim like her Korean Bibimbap. Or, level up your kitchen skills with more ideas like Traditional Mexican Rice, Authentic Spanish Paella and desserts like arroz con leche. Or why not learn how to make rice in a rice cooker?