Shrimp Fried Rice with Yum Yum Sauce
Enjoy this quick and easy shrimp fried rice with yum yum sauce anytime! It's a classic takeout favorite you can make at home.
Servings: 4
Ingredients
For the soy garlic butter:
- 4 tbsps softened butter
- 1 teaspoon soy sauce
- 1 tsp garlic minced
For the shrimp:
- 1 pound large shrimp peeled and deveined
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger powder
For the fried rice:
- 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
For the yum yum 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 (if you want a thinner sauce)
- Sliced scallions (optional, for garnish)
Instructions
- Make the soy garlic butter: Mix together the softened butter, soy sauce, and minced garlic. Set aside.
- In a medium bowl, combine the shrimp, 1 tablespoon sesame oil, soy sauce, cornstarch, and garlic powder. Mix well and set aside.
- Heat 1 tablespoon of sesame oil in a large wok. Once hot, sear the shrimp on all sides until fully cooked. Remove from heat.
- In the same wok, sauté the onions, garlic, and ginger until the onions become translucent. Then, add 1/2 of the soy garlic butter.
- Push the onion mixture to the side of the pan and add the eggs to the other side of the pan. Scrambled until the eggs are cooked. Add the peas and carrots and stir until everything is combined.
- Add the cooked rice, soy sauce and oyster sauce. Mix well until the rice is coated all over.
- Chop some of the shrimp (leave some whole pieces) and add all of the cooked shrimp to the wok. Cook, stirring occasionally, until the shrimp is hot.
To make the Yum Yum Sauce:
- In a small bowl, whisk together the mayonnaise, butter, ketchup, rice vinegar, paprika, sugar, and ginger. Add up to 1/4 cup water to thin out as desired.
- Serve the shrimp fried rice warm with the yum yum sauce.
Notes
Storage: Store leftover shrimp fried rice in an airtight container in the fridge for up to 2 days. You can reheat in the microwave or on the stovetop before serving.
Nutrition
Calories: 404kcal