Garlic Butter Shrimp Rice (Print Version)
# Ingredients:
01 -
1 cup (240ml) cooked rice
02 -
1 tablespoon (15g) butter
03 -
1 teaspoon (5ml) oil
04 -
4-5 large shrimps, peeled and deveined
05 -
Salt and pepper, to taste
06 -
2 cloves of garlic, minced
07 -
1 large egg, lightly beaten
08 -
1 teaspoon (5ml) light soy sauce
09 -
1/2 teaspoon (2.5g) chicken stock powder
10 -
1 spring onion, chopped
11 -
1 teaspoon (5ml) sesame oil
12 -
1/4 teaspoon (1.25g) white pepper
# Instructions:
01 -
Heat a pan over medium-high heat, and add the oil and butter. Once the butter is melted, add the shrimps and season with salt and pepper. Cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove the shrimps from the pan and set them aside.
02 -
In the same pan, add the garlic and cook for 1-2 minutes, until fragrant.
03 -
Add egg next and allow the bottom of the egg to set before scrambling it gently. Allow egg to cook through. This will ensure there are bigger chunks of eggs throughout the rice, and minimize any sogginess in the fried rice.
04 -
Add cooked rice and stir in the soy sauce and chicken stock powder. Mix well to ensure the rice is evenly coated with the seasoning.
05 -
Add the spring onions, sesame oil, and cooked shrimps back to the pan, and toss everything together to combine. Serve immediately and enjoy!