Japanese styled Shrimp Fried Rice with special sauce

This week's recipe is Japanese styled Shrimp Fried Rice with a special sauce. So, let's get started.


2 cups uncooked jasmine rice

3 cups water

3 tablespoons vegetable oil, divided

1 sweet onion, chopped

2 cloves garlic, crushed and minced

1 (16 ounce) package frozen peas and carrots

4 tablespoons butter, divided

2 eggs

4 tablespoons oyster sauce

3 tablespoons soy sauce

1 lemon, juiced, divided

salt and pepper to taste

1 pound uncooked medium shrimp, peeled and deveined

Special Sauce:

1 cup mayonnaise

3 tablespoons water

2 tablespoons paprika

1 teaspoon ginger paste

1 teaspoon white sugar

½ teaspoon garlic powder

salt and pepper to taste


Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.

Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.

Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.

Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the special sauce. Stir well. Serve with the fried rice.

If you tried this, let us know how it came out.

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