Simple Shrimp Fried Rice

This fried rice recipe is easy, delicious, and foolproof. My little brother, who eats constantly, asks me to make this for him at least 3 times a week, as one of his 5 daily meals. You read right, the 65 pound, 9 year old eats five whole meals a day.

This recipe is modeled after my favorite fried rice, which is made on a hibachi grill at House of Japan, my favorite Hibachi restaurant. I use a wok, and get similar results. No one can ever copy it exactly though, the fried rice they make is all kinds of magical, but this is a close second.

Ingredients:

2 tablespoons white or yellow onion
2 tablespoons of green onion
1/4 cup carrots
1/4 cup mushrooms
5 or 6 pieces of medium raw, deveined shrimp
1 cup cooked jasmine or long grain rice
1 egg
3 tablespoons of oil, divided
2 tablespoons of soy sauce
salt and black pepper to taste

Chopp up the onions, mushrooms, and carrots.

Start by heating up a wok on medium/high. Add a tablespoon of oil, and after the oil is hot, add the carrots and white onion. Cook for about 3 minutes, until the vegetables are slightly soft.

Add the shrimp, and sprinkle on black pepper. Cook for about 3 minutes.

Move the shrimp and vegetables to the side of the wok, away from the main heat. Add another tablespoon of oil to the side of the pain, then crack an egg into it.

Sprinkle some salt and pepper on the egg. As the egg cooks, scramble it and break it apart.

Once the egg is cooked through, mix it with the vegetable and shrimp mixture. Add the mushroom and green onion, and cook for about a minute.
Reduce the heat to medium, and add the cup of cooked rice, and mix with the rest of the ingridients in the wok. Add another tablespoon of oil, and mix it all up and let it cook for about a minute.

Then add in soy sauce and mix. Keep it on the heat for about another ten seconds, then remove and add to your serving dish.

I always garnish with a bit of sriracha hot sauce.