Authentic Shrimp Fried Rice (Printable View)
Quick Chinese-style dish with plump shrimp, day-old jasmine rice, mixed vegetables, and savory seasonings ready in 30 minutes.
# What You Need:
→ Seafood
01 - 10 oz medium shrimp, peeled and deveined
→ Rice
02 - 4 cups cooked jasmine rice, preferably day-old and chilled
→ Vegetables
03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
→ Eggs
07 - 2 large eggs, lightly beaten
→ Seasonings & Sauces
08 - 3 tbsp soy sauce, low-sodium preferred
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - ½ tsp white pepper
→ Oils
12 - 2 tbsp vegetable oil
# How-To Steps:
01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
02 - Add remaining 1 tablespoon oil to the wok. Add onion and garlic; stir-fry for 1-2 minutes until fragrant and translucent.
03 - Push the onions and garlic to the side. Pour in beaten eggs and scramble gently until just set.
04 - Add the peas and carrots, stirring everything together with the eggs and aromatics.
05 - Add the chilled rice, breaking up any clumps with your spatula, and stir-fry for 2-3 minutes until heated through.
06 - Return the cooked shrimp to the wok. Add soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry for another 2 minutes, ensuring everything is evenly coated.
07 - Stir in green onions, adjust seasoning if necessary, and remove from heat. Serve immediately, garnished with extra green onions if desired.
# Expert Advice:
01 -
- It comes together in under 30 minutes making it perfect for those nights when you need something satisfying but do not want to spend hours cooking
- The combination of tender shrimp and perfectly seasoned rice hits every craving spot and leftovers reheat beautifully for lunch the next day
02 -
- The most common mistake people make is using freshly cooked warm rice which turns into a gummy mess so plan ahead and cook your rice the day before
- Never crowd your wok because the rice will steam instead of fry so work in batches if you are doubling the recipe
- Having all ingredients prepped and measured before you turn on the heat is absolutely essential because stir frying happens too fast for prep work mid cooking
03 -
- Rinse your cooked rice with cold water and spread it on a baking sheet to dry even more thoroughly if you are short on time and cannot use day old rice
- Clean your wok between the shrimp and rice steps if you want restaurant quality presentation without any gray bits from the seafood