Garlicky Shrimp Fried Rice

Hey, there, foodie friends! If you're like us, you can never have enough rice! That's why we always make double the amount we need for this recipe. Not only does it pair perfectly with our take-out remixes, but it's also a great way to use any leftover rice.
To give our rice some serious flavor, we've got a secret weapon: a combo of turmeric and soy sauce! Trust us; it's the bomb dot com. After we cook it up, we let it cool and then give it a quick stir-fry to pack in the taste.
Now for the best part – we're throwing in not one, not two, but three of our Asian-Inspired Classics! Our Honey Ginger White Balsamic makes the shrimp sweet and tangy, while the sesame oil, salt, white pepper, and sugar add that extra oomph to our fried rice.
But wait, there's more! We can't forget about the star of the show – the eggs. We give them a fluffy and garlicky kick with our Roasted Garlic Infused Olive Oil. Yum!
So there you have it, folks. A recipe that's double the fun and double the flavor. Let's get cooking!

Ingredients: 

Rice Prep: 

2 cups jasmine or long grain rice

1 1/2 cups water 

1 1/2 tablespoons soy sauce 

1/2 teaspoon turmeric 

 

Fried Rice: 

3 tablespoons Roasted Garlic Infused Olive Oil, divided 

2 eggs, beaten 

12oz raw shrimp, peeled and portioned into bite-sized pieces 

1 tablespoon Honey Ginger  Infused White Balsamic

1/2 cup yellow onion, peeled and chopped 

1/4 teaspoon Fleur de Sel 

1/4 teaspoon granulated sugar 

1/4 teaspoon Roasted Sesame Oil 

1/4 teaspoon white pepper 

1/2 cup fresh scallions, chopped 

 

Instructions

 

Soak rice in a bowl of cool water (covering the rice completely) for 10 minutes, drain, and rinse. Place 1 1/2 cups of water, soy sauce, and turmeric in a large saucepan, and boil over high heat. Once boiling, add the rinsed rice, stir to combine, cover, and reduce heat to low. Steam rice for 20-30 minutes or until tender. Once tender, transfer the cooked rice to a large baking sheet, spread it out in an even layer, and set aside to cool at room temperature. Once cooled, transfer the rice to a zipper baggie, and refrigerate overnight.
Heat one tablespoon of oil in a large wok or skillet. Once hot, add the beaten eggs and scramble until fluffy and cooked, about 2 minutes. Remove from the skillet and set aside on a large plate. Add another (1) tablespoon of oil to the wok or skillet, heat over medium-high, and add the shrimp. Stir fry the shrimp for 2-3 minutes or until tender and cooked. Deglaze the pan with balsamic, stir to combine with the shrimp, and, once reduced (about 1 minute), remove the shrimp using a slotted spoon, setting aside on the plate with the egg. Heat the remaining (1) tablespoon of oil, and once hot, add the onions. Stir-fry the onions for 2-3 minutes or until tender. Add the salt, sugar, sesame oil, pepper, and scallions, and stir to combine. Add the rice to the wok or skillet, and stir to connect with the onions and seasonings before spreading out in as even of a layer as possible. Crisp the rice for 2 minutes, stir, and repeat (spreading the rice out in an even layer and crisping). Add the shrimp and eggs to the skillet, stir to combine with the rice, and continue to cook, just long enough to reheat the shrimp and eggs (about 1-2 minutes). Transfer the rice to a serving bowl or divide it between plates before serving.