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 calories
carbohydrate: 70.2 g
cholesterol: 211.3 mg
fat: 46.7 g
fiber: 5.5 g
protein: 23.1 g
saturatedFat: 11.1 g
servingSize: -
sodium: 982.5 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.

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