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Shrimp and Sweet Peas Shoots Fried Rice | Mommyhood's Diary

Shrimp and Sweet Pea Shoots Fried Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3 tablespoons vegetable oil
  • 1 tablespoon garlic minced (about 4 gloves)
  • 2 teaspoons ginger minced
  • 1 small bunch scallions white and green parts, sliced
  • 1 lb small shrimp peeled and deveined (I used tail-on)
  • Salt and pepper
  • 1 cup onion diced
  • 1 cup carrot sheered
  • 1 cup red pepper chopped
  • 1 cup frozen sweet peas unfrozen
  • 3 cups rice cooked and chilled
  • 1 handful sweet pea shoots
  • 3 tablespoon – 4 soy sauce or more to taste
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon toasted sesame oil

Instructions

  1. Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and sauté 30 seconds. Add in the shrimp, season with a generous pinch of salt and pepper, and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp to a plate and reserve.
  2. In the same pan, over medium heat, heat the remaining 2 tablespoons vegetable oil and add onion and the remaining garlic, ginger and scallions. Sauté 30 seconds, and then add in the carrots, peppers and peas, season with salt and pepper. Sauté the veggies until they begin to brown and caramelize, 4 to 5 minutes.
  3. Increase heat to high, immediately add the rice, pea shoots, soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 - 4 minutes to fry the rice. Add the sesame oil, stir to combine, and remove from heat.
  4. Serve warm.

Recipe Notes

Heat the pan and then add the oil and make sure it's hot and shimmering, but not smoking!

If you want to add scramble eggs, just scramble them separately and then add them at the very end, tossing to combine gently with the rest.

For a vegetarian version skip the shrimps.