gingham
35 minServes 4dinnerquick

Shrimp Fried Rice

Recipe by Gingham

Day-old rice fried with shrimp, smoky sausage, eggs, and a pile of green onions, with quick smashed cucumbers on the side.

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Ingredients

Smashed cucumbers

  • 2 English cucumbers
  • 1/2 tsp kosher salt
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp chili crisp
  • 1 clove garlic, grated

Fried rice

  • 3 tbsp neutral oil
  • 8 oz raw shrimp, peeled and cut into pieces
  • 6 oz smoked sausage or Chinese sausage, diced
  • 3 large eggs, beaten
  • 4 cups cold cooked rice
  • 1 cup frozen peas and corn
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 6 green onions, sliced
  • 1 tsp sesame seeds

Method

  1. For the cucumbers, smash them lightly with the side of a knife or a rolling pin, break them into bite-size pieces, and toss with the salt. Let them sit for 10 minutes, drain, then toss with the vinegar, soy sauce, sugar, chili crisp, and garlic.

  2. Heat 1 tbsp of the oil in a large skillet or wok over high heat. Cook the shrimp until just pink, 2 minutes, and move them to a plate.

  3. Add the sausage and cook until browned at the edges, 2 to 3 minutes, and add it to the shrimp.

  4. Add 1 tbsp oil, pour in the eggs, and scramble them in large soft pieces, about 1 minute. Add them to the plate.

  5. Add the last 1 tbsp oil and the rice, breaking up any clumps. Spread it out and let it sizzle without stirring for 1 minute, then toss, and repeat twice.

  6. Stir in the peas and corn, the soy sauce, and the sesame oil until hot, 2 minutes.

  7. Return the shrimp, sausage, and eggs with most of the green onions and toss. Top with the rest of the green onions and the sesame seeds, and serve with the cucumbers.

Notes from the source

Rice cooked a day ahead and chilled fries best. Fresh rice turns mushy.