Authentic Shrimp Fried Rice (Print View)

Quick weeknight stir-fry with succulent shrimp, day-old rice, and aromatic vegetables in savory sauces

# What You'll 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 - 1/2 tsp white pepper

→ Oils

12 - 2 tbsp vegetable oil

# How to Make:

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.
05 - Add the chilled rice, breaking up any clumps, 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 Suggestions:

01 -
  • The shrimp stay tender instead of turning into rubbery little bullets thanks to a simple timing trick I learned after one too many chewy failures
  • Dayold rice transforms into restaurantquality fluffy perfection that never clumps or gets soggy
  • Everything happens in one pan in under fifteen minutes making it faster than deciding what to order
02 -
  • Never use hot fresh rice or youll end up with mushy fried rice no matter how good your technique is
  • Crowding the pan drops the temperature and kills the wok hei so cook in batches if youre doubling the recipe
  • Let the rice toast slightly against the hot metal—those slightly crispy grains are what make restaurant rice taste so good
03 -
  • Clear your sink and fill a container with warm soapy water before you start cooking for easy cleanup
  • Freeze your fresh shrimp for fifteen minutes before slicing to make cutting through them easier if you want smaller pieces

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