Oven-baked fried rice with shrimp
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
For this dish, it's best to use dried-out leftover rice from the day before or the day before. However, if you need to cook fresh rice, spread it out on a baking sheet and let it dry in the refrigerator. Fried rice is loved for its delicious crunch, and it gets even crispier if you fry it on a baking sheet in the oven at a high temperature. When the rice, mixed with Asian spices, has browned, add peeled shrimp and beaten eggs a few minutes before it's done. Drizzle with hot sauce, sprinkle with sesame seeds, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of boiled rice (preferably dried rice)
- 300 g medium shrimp, peeled, deveined and tailed
- 3 large eggs, beaten
- 5 green onions, white parts separated from green parts, thinly sliced
- 2 large carrots, peeled and coarsely grated
- 3/4 cup frozen green peas, thawed
- 2 cloves garlic, finely grated
- 1 tbsp finely grated ginger
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 3 tbsp. l. spiced rice vinegar
- 1 tbsp. l. sesame oil
- Toasted sesame seeds and Sriracha sauce, for serving
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Recipes with similar ingredients: shrimps, rice, eggs, peas, Sriracha sauce, ginger root, green onions, soy sauce, rice vinegar, sesame oil, sesame
Cooking the dish according to the recipe:
- Preheat oven to 245°C.
- In a large bowl, combine the rice, white and light green parts of the sliced green onions, carrots, green peas, garlic, ginger, vegetable oil, soy sauce, vinegar, and sesame oil until the rice is completely coated. Place on a baking sheet and bake until the rice begins to crisp around the edges, about 15 minutes.
- Using a metal spatula, stir the rice on the baking sheet, scraping up any stuck-on bits. Pour the eggs over the rice and add the shrimp. Continue baking until the shrimp and eggs are cooked through, another 5-10 minutes.
- Sprinkle with sesame seeds and remaining green onions and divide the shrimp rice among four plates. Serve with Sriracha sauce.
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