Egg-White Shrimp Fried Rice Recipe

Aromatic cinnamon and zingy fresh ginger elevate this shrimp fried rice to a nutritious favorite you’ll always want at the center of your weeknight dinner table. It’s delicious with spicy sriracha, crispy wontons, a cold glass of green tea, pickled cucumbers; in fact most things.

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Egg-White Shrimp Fried Rice Recipe Ingredients

For the Rice and Marinade:

• 1 1/2 cups jasmine rice
• 1/2 cinnamon stick
• 1 pound large shrimp, peeled, deveined, and halved lengthwise
• 1 1/2-inch piece fresh ginger, peeled and sliced into matchsticks (1/4 cup total)
• 2 tablespoons dry sake (divided)
• 1 tablespoon rice wine vinegar
• 1/4 teaspoon red pepper flakes

For the Stir-Fry:

• Cooking spray
• 2 large eggs plus 2 large egg whites
• 1 cup snow peas, halved
• 2 carrots, thinly sliced on an angle
• 2 cloves garlic, thinly sliced
• 1 small red onion, halved and sliced root to stem
• 1 tablespoon vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 scallions, thinly sliced

How To Make Egg-White Shrimp Fried Rice Recipe

1. Infuse the grain: Prepare the jasmine rice according to the package directions, but add the half cinnamon stick to the water before cooking. Once the rice is tender, fluff it with a fork and discard the cinnamon stick. It is essential to let the rice cool completely—ideally spreading it out on a baking sheet—to ensure the grains stay separate and firm during the frying process.
2. Marinate the seafood: In a medium bowl, toss the halved shrimp with half of the ginger matchsticks, 1 tablespoon of the sake, the rice wine vinegar, and the red pepper flakes. Let the shrimp marinate for 10 to 15 minutes to allow the bright, acidic flavors to penetrate the seafood.
3. Flash-sear the shrimp: Mist a large nonstick skillet with cooking spray and heat it over medium-high until it is very hot. Add the shrimp and their marinade, stirring constantly for about 2 minutes until the shrimp are just opaque and pink. Transfer the shrimp and any juices to a large plate and set aside.
4. Scramble the proteins: Clean the skillet or mist it again, returning it to medium-high heat. Lightly beat the eggs and egg whites together, then pour them into the skillet. Cook until scrambled, using a spatula to break the eggs into small, fluffy pieces. Transfer these to the plate with the shrimp.
5. Stir-fry the garden: Mist the skillet one more time and add the snow peas, carrots, garlic, onions, and the remaining ginger matchsticks. Cook, stirring frequently, for about 5 minutes until the vegetables are softened yet still retain a “crisp-tender” snap. Transfer the vegetables to the plate with the shrimp and eggs.
6. Toast the rice: Return the skillet to the heat and add the vegetable oil. Toss in the cooled, cinnamon-infused rice and pack it down into a firm, even layer. Let it cook without stirring for a minute or two until the bottom becomes golden and crusty. Stir and repeat this packing process until the rice is well-toasted and fragrant.
7. Combine and garnish: Add the shrimp, eggs, and vegetables back into the skillet. Pour in the remaining 1 tablespoon of sake and the soy sauce, tossing everything well to combine and heat through. Remove from the heat and top with the sliced scallions for a final, fresh crunch before serving.

Recipe Tips

• Why use a cinnamon stick: Adding cinnamon to the rice water provides a subtle, woody sweetness that complements the heat of the ginger and red pepper flakes without making the dish taste like “dessert.”
• The secret of cold rice: Fried rice is always better with day-old or cooled rice. Freshly cooked rice is too moist and will turn into a gummy mass when it hits the oil. Cooling it allows the starch to retrogress, resulting in those perfect, individual grains.
• Why halve the shrimp: Slicing the large shrimp lengthwise makes them curl into beautiful spirals when they cook. It also doubles the surface area, allowing more of the ginger-sake marinade to coat the seafood.
• Egg white benefits: By using a mix of whole eggs and egg whites, you get the rich color and flavor of the yolk while keeping the overall dish lighter and higher in protein.

What To Serve With Egg-White Shrimp Fried Rice Recipe?

This Egg-White Shrimp Fried Rice Recipe is a balanced, aromatic meal that needs a zesty or crunchy pairing! A side of Garlic Ginger Bok Choy is the classic choice for a vibrant green addition. For a bit of extra heat, a drizzle of Spicy Sriracha Mayo adds a lovely creaminess that pairs perfectly with the toasted rice! A cup of Hot Jasmine Tea or a plate of Crispy Spring Rolls pairs wonderfully with the savory soy and ginger notes.

How To Store Egg-White Shrimp Fried Rice Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Maintain Texture: When reheating, add a tiny teaspoon of water or soy sauce to the rice to help rehydrate the grains without making them soggy.
• Reheat: For the best results, reheat in a skillet over medium-high heat for 3 to 5 minutes to restore the “toasted” texture of the rice.

Egg-White Shrimp Fried Rice Recipe Nutrition Facts

• Calories: 320 kcal (per serving)
• Total Fat: 9 g
• Saturated Fat: 1.5 g
• Cholesterol: 145 mg
• Sodium: 680 mg
• Total Carbohydrates: 36 g
• Protein: 24 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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