I love fried rice, let this be known. In very much a what’s-not-to-love kind of way, I just enjoy how quickly this method helps us to create a great meal with little fuss. This Honey Ginger Shrimp Fried Rice recipe is a nod to a more Chinese-style fried rice, thanks to the inclusion of soy sauce, scallions, shrimp, and garlic. I do go off script and opt to roast my shrimp, as it’s just the best way to get them perfectly cooked every time – foolproof! This is a great one, and can be yours in under thirty minutes.
What you’ll need to make this Honey Ginger Shrimp Fried Rice
Again, this recipe is a nod to traditional Chinese style fried rice dishes, but in no way authentic. However, what I love most about fried rice is how well it enables you to use up things you need to before they’re past their prime – a Chinese value when it comes to traditional fried rice as well.
INGREDIENTS
1.5 pounds large shrimp, peeled and deveined
1 cup store-bought honey ginger dressing, divided (see note)
4 eggs, beaten
5 garlic cloves, thinly sliced
2 tablespoons vegetable or canola oil
One sesame oil
1 small onion, sliced into petals (any variety)
1 heaping cup frozen green peas
1.5 cups shredded carrots
2 scallions, thinly sliced, green and white parts separated
20 ounces sliced or whole mushrooms, wiped clean (a mix of varieties, shapes, and sizes is great)
¼ cup soy sauce
One quarter cup hoisin
4 to 5 cups cooked Jasmine rice (four servings worth per your package’s directions)
FOR SERVING: Chopped cilantro, toasted sesame seeds
How to make this shrimp fried rice
DIRECTIONS
Preheat the oven to 425 degrees F. Adjust the oven rack to the middle position. On a baking sheet, toss the shrimp with a little salt and pepper and 2 TBSP of the honey ginger dressing. Roast for about 7 minutes, or just until pink and cooked through. Set aside for now.
Add a tablespoon or so of oil to a large wok or skillet set over medium heat. Add the eggs, and scramble, cooking until just done. Transfer to a plate for now.
Increase the heat to med-high ahd add a couple more tablespoons of vegetable/canola oil. When it is shimmering hot, add the sliced garlic and toast just until golden (it goes fast); about a minute.Transfer to a paper towel lined plate for now, keeping the flavored oil in the pan.
To the oil, add the onion, scallion whites, sliced jalapeno (if using) and the mushrooms. Stir fry for a few minutes, until the veggies are tenderized and beginning to almost crisp around the edges. Add the cooked rice and toss to lightly crisp and warm through.
Stir together the soy sauce, hoisin, remaining ½ cup honey ginger dressing, and ⅓ cup water. Add this to the pan and stir to combine. Turn off the heat, and stir the eggs back in. Add the shrimp.
To serve, pile the shrimp and fried rice onto plates and top with the scallion greens, freshly chopped cilantro, the toasted garlic chips, and some toasted sesame seeds, if desired.
Secret Ingredient Spotlight
This recipe is great because of what goes into it and onto it, for that matter. Here are two tricks that really make this dish sing with incredible flavor.
Toasted Garlic Chips
The trick to this fantastic fried rice is in the specific ingredients we’ll use. Toasted fresh garlic is amazing, always and adds a crunch that is to-die-for good. It also creates a really great flavored oil, in which to stir fry the mushrooms, onions, and scallion whites. The flavor runs deep with this one, guys.
Honey Ginger Dressing
I literally am never without a bottle of the Makato ginger dressing and/or their honey ginger dressing. My fridge door just isn’t complete without it. I use it with just about any and everything I can think of. It makes an especially great addition to a quick stir fry or fried rice, lending a giant burst of flavor and moisture to the whole scene.
If you can’t find honey ginger dressing, regular ginger dressing works, and just add 2 to 3 teaspoons of honey, or to taste. If you can’t find ginger dressing, substitute a 2-inch knob of fresh ginger, peeled and minced or grated. For the shrimp: toss them in half of the ginger, along with a drizzle of honey, some salt and pepper, and a tablespoon or two of oil. Roast as directed. For the sauce: Use the remaining half of the grated ginger, plus 1 tablespoon of honey, along with the soy sauce and hoisin. Proceed as directed.
If you like the looks of this amazing ginger shrimp fried rice recipe, you might also enjoy:
Sesame Ginger Chicken Stir Fry
Sesame Seared Tuna with Miso and Snap Peas
Thai Beef with Basil (Pad Kra Pow)
Honey Ginger Shrimp Fried Rice with Crispy Garlic
Fast, furious, and insanely flavorful as well, this is one of the best stir frys to come out of MKL. The toasted, crispy garlic cooks in about a minute, and makes for an incredible textural addition to this dish. Mushrooms, roasted shrimp, and a secret-ingredient sauce combine in a truly special dish inspired by my favorite Chinese-style stir frys.
- Yield: Serves 4
Ingredients
- 1 to 1.5 pounds large shrimp, peeled and deveined
- 1/2 cup store-bought honey ginger dressing, divided (see note)
- 4 eggs, beaten
- 5 garlic cloves, thinly sliced
- 2 tablespoons vegetable or canola oil
- 1 small onion, sliced into petals (any variety)
- 1 to 1.5 cups shredded carrots
- 2 scallions, thinly sliced, green and white parts separated
- 20 ounces sliced or whole mushrooms, wiped clean (a mix of varieties, shapes, and sizes is great)
- 1/4 cup soy sauce
- 1/4 cup hoisin or Korean gochujang (for a spicy version)
- 1 teaspoon sesame oil
- 4 to 5 cups cooked Jasmine rice (four servings worth per your package’s directions)
- 1 heaping cup frozen green peas, thawed
- FOR SERVING: Chopped cilantro, sesame seeds
Instructions
- Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position. On a baking sheet, toss the shrimp with a little salt and pepper and 2 tablespoons of the honey ginger dressing. Roast for about 7 minutes, or just until pink and cooked through. Set aside for now.
- Add a tablespoon or so of oil to a large wok or skillet set over medium heat. Add the eggs, and scramble, cooking until just done. Transfer to a plate for now, wipe the skillet/wok clean.
- Increase the heat to med-high and add a couple more tablespoons of vegetable/canola oil. When it’s hot, add the sliced garlic and toast, stirring occasionally, just until golden (it goes fast); about a minute or two. Transfer to a small bowl for now, keeping the flavored oil in the pan.
- To the oil, add the onion, carrots, scallion whites, and the mushrooms. Stir fry for a few minutes, until the veggies are tender.Â
- Stir together the soy sauce, hoisin, remaining honey ginger dressing, sesame oil, and â…“ cup water. Add this to the pan and stir to combine. Add the cooked rice and the peas and toss to lightly crisp and warm through (push down on everything and let it fry that way to really brown and crisp up). Turn off the heat, and stir the eggs back in. Add the shrimp.
- To serve, pile the fried rice onto plates and top with the scallion greens, freshly chopped cilantro, the toasted garlic chips, and some toasted sesame seeds, if desired.Â
Notes
NOTE: If you can’t find honey ginger dressing, regular ginger dressing works, and just add 2 to 3 teaspoons of honey, or to taste. If you can’t find ginger dressing, substitute a 2-inch knob of fresh ginger, peeled and minced or grated. For the shrimp: toss them in half of the ginger, along with a drizzle of honey, some salt and pepper, and a tablespoon or two of oil. Roast as directed. For the sauce: Use the remaining half of the grated ginger, plus 1 tablespoon of honey, along with the soy sauce and hoisin. Proceed as directed.Â
Keywords: Honey Ginger Shrimp Fried Rice
