Mom’s shrimp fried rice✨🍤 by @maxiskitchen

My debut cookbook Maxi’s Kitchen is available for pre-order now. Link in bio 🤍.

▪️4 tsp Avocado Oil▪️8 oz. Small or Medium Shrimp, peeled and deveined▪️4 Eggs▪️Kosher Salt & Pepper▪️1 Medium Carrot, peeled and diced small▪️2 Cups Napa Cabbage, sliced in thin 1” strips▪️2 Garlic Cloves, finely chopped▪️4 Cups Cooked Jasmine Rice (day old rice is best!)▪️2 Tbsp Sesame Seeds▪️1 Tbsp Soy Sauce▪️4 Tbsp Butter, divided▪️1 Tablespoon Sesame Oil▪️3 Scallions, chopped▪️

1️⃣ Season both sides of the shrimp with salt and pepper.
2️⃣ In a small bowl, whisk the eggs with salt and pepper.
3️⃣ In a wok or large pan over medium-high heat, add 2 tsp avocado oil and the shrimp. Spread the shrimp into one layer and cook for about 2 mins per side until pink and golden brown around the edges. Remove from the wok.
4️⃣ Add 2 tsp more oil and the eggs. Cook, stirring, for 1-2 mins until scrambled, and then remove from the wok and set aside.
5️⃣ Add 2 tbsp of the butter and the carrots. Cook for 1-2 mins until they’re starting to become tender, then add the cabbage and garlic. Season with 1 tsp kosher salt and 1 tsp pepper and cook, stirring, for 3-4 mins until almost tender. Add the rice and mix it with the veggies. Add the soy sauce and sesame seeds and continue cooking until everything is combined (2-3 more mins).
6️⃣ Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Drizzle the sesame oil around the outer edge of the rice, and let the rice fry, undisturbed, until golden brown and crispy, 2 to 3 mins. Stir the rice to mix up the buttery pieces. Cook, tossing once or twice, until there are more crispy bits, about 2 minutes.
7️⃣ Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and shrimp and cook, tossing two or three times until combined, 1-2 mins. Taste and adjust seasoning if desired (we added 1/2 tsp more kosher salt, so 1+1/2 tsp total). Enjoy!

⏲15 min prep time / 40 min total time