Snap-Brined Shrimp Fried Rice

By Sprig Originals ✓ · cooked up in Sprig

A restaurant-style shrimp fried rice built on two small disciplines: a 15-minute salt-and-baking-soda brine that gives the shrimp an audible snap, and cooking them separately so they only rejoin the rice in the final 30 seconds. The result is loose, smoky grains of rice with plump shrimp that never cross over into rubbery.

Ingredients

• 1 lb large shrimp (26/30), peeled and deveined
• 3 cups cold water
• 2 tbsp kosher salt
• 1 tsp baking soda
• 1 tsp sugar
• 1 tbsp neutral oil, such as canola or peanut

• 1 1/2 tbsp soy sauce
• 2 tsp oyster sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp ground white pepper

• 4 cups cooked jasmine rice, cold and preferably day-old
• 3 tbsp neutral oil, such as canola or peanut
• 3 large eggs, beaten with a pinch of salt
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, finely minced
• 1 cup frozen peas and diced carrots, thawed and patted dry
• 5 scallions, whites and greens separated, thinly sliced
• 1/2 tsp kosher salt, or to taste

• 1 lime, cut into wedges
• chili oil or chili crisp, for serving (optional)

Instructions

1. Brine the shrimp: In a bowl, whisk 3 cups cold water with 2 tablespoons kosher salt, 1 teaspoon baking soda, and 1 teaspoon sugar until dissolved. Add the shrimp and refrigerate for exactly 15 minutes — longer and the texture turns bouncy in a bad way.
2. Drain the shrimp in a colander and rinse thoroughly under cold running water for 30 seconds to remove surface salt. Spread on a clean kitchen towel or paper towels and blot very dry on both sides. Dry shrimp sear; wet shrimp steam.
3. While the shrimp brine, break up the cold rice with your fingers on a rimmed baking sheet until there are no clumps and every grain is separate. If your rice is freshly made, spread it out and chill it uncovered in the freezer for 20 minutes first.
4. Stir the sauce together in a small bowl: soy sauce, oyster sauce, sesame oil, 1/2 teaspoon sugar, and white pepper. Set it within arm's reach of the stove along with all your prepped aromatics — from here the cooking runs fast.
5. Heat a 14-inch carbon steel wok or your largest heavy skillet over high heat until a drop of water vaporizes on contact, about 2 minutes. Add 1 tablespoon oil, swirl, then add the shrimp in a single layer. Sear undisturbed 45 to 60 seconds until the undersides are pink and lightly browned, flip, and cook 30 to 45 seconds more, until just barely opaque at the thickest point. Transfer to a plate immediately — they will be slightly underdone, which is exactly right.
6. Return the pan to high heat and add 1 tablespoon oil. Pour in the beaten eggs, let them set for 10 seconds, then scramble with a spatula in large soft curds, about 45 seconds. Scrape the eggs onto the shrimp plate while still glossy.
7. Add the remaining 2 tablespoons oil to the pan. Add the garlic, ginger, and scallion whites and stir-fry 20 to 30 seconds until fragrant but not browned. Add the peas and carrots and toss 1 minute.
8. Add the rice all at once. Press it into the pan surface with the back of the spatula, let it sit 20 seconds to pick up toasted flavor, then toss and repeat. Keep working the rice over high heat for 3 to 4 minutes, until the grains are hot, dry, and starting to pop and dance in the pan.
9. Drizzle the sauce around the hot edges of the pan rather than directly onto the rice — it should sizzle and caramelize on contact. Toss hard for 1 minute until every grain is evenly light brown. Season with the 1/2 teaspoon salt to taste.
10. Return the shrimp and eggs to the pan along with the scallion greens. Toss for 30 seconds only, just long enough to finish the shrimp through and break the eggs into bite-size pieces. Kill the heat and serve immediately with lime wedges and chili crisp.

Chef's tips

Nutrition (per serving, estimated)

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