Why Make This Recipe
Shrimp Fried Rice with Yum Yum Sauce is a delicious and satisfying meal that brings together the savory flavors of tender shrimp and seasoned rice. The addition of the creamy Yum Yum Sauce adds a delightful tang that elevates the dish. It’s perfect for busy weeknights or special occasions when you want to impress friends and family. Plus, it’s quick to prepare, making it a great option for anyone looking to enjoy a homemade meal without spending hours in the kitchen.
How to Make Shrimp Fried Rice with Yum Yum Sauce
Ingredients:
- 4 tbsps softened butter
- 1 teaspoon soy sauce
- 1 tsp garlic (minced)
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger powder
- ¼ cup onion (chopped fine)
- 2 tablespoons fresh garlic (chopped fine)
- 2 tablespoons fresh ginger (chopped fine)
- 2 eggs
- ½ cup peas and carrots
- 2 cups cooked white rice
- ¼ cup low sodium soy sauce
- ¼ cup oyster sauce
- 1 cup mayo
- 1/4 cup melted butter
- 1 tablespoon ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon paprika
- 2 teaspoons sugar
- 1/2 teaspoon ground ginger
- 1/4 cup water (as needed for a thinner sauce)
- Sliced scallions (optional, for garnish)
Directions:
- Make the Soy Garlic Butter: In a small bowl, mix together the softened butter, soy sauce, and minced garlic. Set aside.
- Prepare the Shrimp: In a medium bowl, combine the shrimp, 1 tablespoon sesame oil, soy sauce, cornstarch, and garlic powder. Mix well and set aside.
- Cook the Shrimp: Heat 1 tablespoon of sesame oil in a large wok. Once hot, sear the shrimp on all sides until fully cooked. Remove from heat and set aside.
- Sauté the Aromatics: In the same wok, add the onions, fresh garlic, and ginger. Sauté until the onions are translucent. Then, add half of the soy garlic butter.
- Cook the Eggs: Push the onion mixture to the side of the pan and add the eggs to the empty space. Scramble until fully cooked. Then, add the peas and carrots and stir everything together.
- Combine with Rice: Add the cooked rice, low sodium soy sauce, and oyster sauce to the wok. Mix well until the rice is coated in the sauces.
- Add the Shrimp: Chop some of the cooked shrimp (keeping some whole) and add all the shrimp to the wok. Stir occasionally until everything is heated through.
- Make the Yum Yum Sauce: In a bowl, combine the mayo, melted butter, ketchup, rice wine vinegar, paprika, sugar, ground ginger, and water (if needed). Mix until smooth, adjusting the water for desired consistency.
How to Serve Shrimp Fried Rice with Yum Yum Sauce
Serve the Shrimp Fried Rice hot, drizzling the Yum Yum Sauce over the top. Garnish with sliced scallions for a fresh touch. This dish pairs well with a side of steamed vegetables or a light salad for a complete meal.
How to Store Shrimp Fried Rice with Yum Yum Sauce
To store any leftovers, let the Shrimp Fried Rice cool completely. Place it in an airtight container and refrigerate for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of water if the rice seems dry.
Tips to Make Shrimp Fried Rice with Yum Yum Sauce
- Use Day-Old Rice: If possible, use rice that has been refrigerated overnight. It holds its shape better and prevents the dish from becoming mushy.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure that the shrimp cooks evenly and the rice gets nicely heated.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or broccoli to add more color and nutrition.
Variation
You can easily adapt this recipe by using chicken or tofu instead of shrimp. Just adjust the cooking time accordingly to ensure everything is cooked through.
FAQs
1. Can I make this recipe without seafood?
Yes! You can substitute the shrimp with chicken, tofu, or just add more vegetables for a vegetarian version.
2. How can I make the Yum Yum Sauce healthier?
You can use Greek yogurt instead of mayo for a lighter version of Yum Yum Sauce.
3. What kind of rice should I use?
While jasmine or long-grain rice is preferred, any cooked rice you have on hand will work, but day-old rice is ideal for stir-frying.