#162 · our own recipe

Garlic shrimp and egg fried rice

Name: Garlic shrimp and egg fried rice
Yield: 2 people
Ingredients: 3 bowls cooked rice (cold or day-old); 200 g shrimp, peeled and deveined; 2 eggs; 3 cloves garlic, chopped; 2 shallots, sliced; 100 g mushrooms, sliced; 6 baby corn; 3 tbsp cooking oil; About 1/2 tsp salt, to taste

Shrimpour own recipehelper-friendlyLunchDinner

Fried rice with garlic, shallots, shrimp, egg, mushrooms and baby corn.

Photo of Garlic shrimp and egg fried rice — Our family's garlic shrimp and egg fried rice

Our own recipe, written out in full from our family kitchen.

Helper view

Effort: Easy
Time: ~25 min
Equipment: One wok or large pan
Spice: Not spicy
Kids: Kid-friendly

Rice
Egg
Garlic
Mushrooms

Ingredients

2 people

3 bowls cooked rice (cold or day-old)
200 g shrimp, peeled and deveined
2 eggs
3 cloves garlic, chopped
2 shallots, sliced
100 g mushrooms, sliced
6 baby corn
3 tbsp cooking oil
About 1/2 tsp salt, to taste

Method

Cut each baby corn into 2-3 pieces, slice the mushrooms and pat the shrimp dry.
Heat the oil in a wok over medium-high heat. Fry the shallots and garlic for about 1 minute, until fragrant but not brown.
Add the shrimp and cook until pink and opaque all the way through, about 2 minutes. Take them out.
Add the mushrooms and baby corn and fry until the mushrooms are soft.
Push everything to one side, add the beaten eggs and scramble until fully set.
Add the rice, break up any clumps, add the salt and fry until hot all the way through.
Return the shrimp, toss and serve.

Keeping and reheating

General guidance from Hong Kong's Centre for Food Safety on handling leftovers and safe storage temperatures - not specific testing of this recipe.

After cooking, let it cool promptly - putting it in a shallow container speeds up cooling - then cover and refrigerate before 2 hours are up. The fridge should be at or below 4°C. Eat within 3 days, and reheat only once, until it is piping hot all the way through. Add together all periods the food spends at room temperature. If the total is under 2 hours, refrigerate promptly or eat now. At 2 to 4 hours, eat immediately and do not refrigerate for later; if the total exceeds 4 hours, discard it.

More of our own recipes

Mapo tofu - easy, ~20 min
Plain steamed meat patty - easy, ~25 min
Water chestnut steamed meat patty - easy, ~25 min

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