Authentic Shrimp Fried Rice (Printable)
Quick Chinese-style rice with tender shrimp and vegetables in savory sauces
# What You'll Need:
→ Seafood
01 - 10 ounces 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 tablespoons soy sauce, low-sodium preferred
09 - 1 tablespoon oyster sauce
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white pepper
→ Oils
12 - 2 tablespoons vegetable oil
# How To Make It:
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 aromatics and eggs.
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 with seasonings.
07 - Stir in green onions, adjust seasoning if necessary, and remove from heat. Serve immediately, garnished with extra green onions if desired.
# Expert Tips:
01 -
- Restaurant quality wok charred flavor in your own kitchen
- Transforms leftover rice into something completely magical
- Cooks in under 30 minutes with ingredients you already have
02 -
- Fresh rice turns into gummy disappointment no matter how skilled your technique becomes
- Crowding the wok drops temperature and creates steaming instead of that coveted fry effect
- Letting the rice sit undisturbed for 30 seconds between tosses develops crispy bottom bits
03 -
- Spread cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours
- Pre measure all sauces before starting because stir frying moves too fast for measuring mid cook