I’ve learned over the years how to make a great home cooked shrimp fried rice. It doesn’t stick, has great flavor, and recently has evolved into something that turns out not so unhealthy to eat by adding a lot of vegetables and a little sriracha to liven things up!
This dish is amazing! It’s not to the point where the sriracha overwhelms the dish but just enough so you get the flavor and a little heat so this is still safe for the whole family.
The key to a good fried rice is using the right rice. It needs to be jasmine rice, and if you really want to do it right, use leftover rice from the fridge. If you cook rice the day of, let it sit for at least 30 minutes and you should still be able to pull off a decent fried rice!
A wok is a must for this recipe, and you want to get it really hot. This keeps the ingredients from overcrowding which to keep everything from steaming, making it sticky. Another plus to using a wok is you can keep this meal in one pot!
If you don’t have a wok, you can use large pan, just make sure you prep the egg and shrimp separately the pan from keep over crowding, then throw it all together in the last minute.