Description
This easy shrimp fried rice tastes better than takeout! Made with tender shrimp, fluffy day-old rice, scrambled eggs, and crisp vegetables, all tossed in savory soy and oyster sauce. Ready in just 20 minutes for a quick, delicious, restaurant-quality dinner the whole family will love.
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 4 cups cold cooked rice (day-old is best)
- 3 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 4 green onions, sliced (white and green parts separated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper (or black pepper)
- Salt to taste
Instructions
- Prep ingredients: If your rice is clumpy, break it up with your hands or a fork into individual grains. Pat shrimp completely dry with paper towels and season lightly with salt and pepper. Have all ingredients prepped and within reach—stir-frying moves quickly!
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and let sit undisturbed for 20 seconds, then gently scramble until just cooked through, about 1 minute. Transfer to a plate and break into small pieces. Set aside.
- Cook the shrimp: Add another tablespoon of oil to the same wok over high heat. When hot and shimmering, add the shrimp in a single layer. Cook undisturbed for 1-2 minutes until pink on the bottom, then flip and cook another 1-2 minutes until fully pink and cooked through. Transfer to the plate with eggs. Don’t overcook or shrimp become rubbery!
- Stir-fry aromatics and vegetables: Add the remaining tablespoon of oil to the wok. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant but not browned. Add diced carrots and stir-fry for 2-3 minutes until slightly softened. Add frozen peas and cook for 1 minute until heated through.
- Add the rice: Push vegetables to the sides of the wok, creating a well in the center. Add the cold rice to the center, breaking up any remaining clumps. Spread the rice out and let it sit undisturbed for 30-45 seconds to develop a slight crisp. Then toss everything together, incorporating the vegetables, and stir-fry for 2-3 minutes until the rice is heated through and starting to get slightly crispy.
- Season the rice: Drizzle the soy sauce and oyster sauce evenly over the rice. Add the white pepper. Toss everything vigorously for 1-2 minutes until the rice is evenly coated with the sauces and slightly golden in color. Each grain should look glossy and separated.
- Combine everything: Add the cooked shrimp, scrambled eggs, and green parts of the green onions back to the wok. Drizzle with sesame oil. Toss everything together for 1 minute until combined and heated through.
- Taste and serve: Taste and adjust seasoning with more soy sauce, salt, or pepper if needed. Serve immediately while hot, garnished with extra green onions if desired. Enjoy your restaurant-quality shrimp fried rice!
Notes
- Day-old rice is crucial: Fresh rice is too moist and will become mushy. Plan ahead or spread fresh rice on a baking sheet and refrigerate for 2-3 hours.
- High heat is essential: Keep your heat at medium-high to high throughout. This creates that signature “wok hei” flavor and prevents steaming.
- Don’t overcrowd: If your pan is small, cook in batches. Overcrowding causes steaming instead of frying.
- Pat shrimp very dry: Excess moisture causes steaming and prevents proper searing.
- Work quickly: Have everything prepped before you start. Stir-frying happens fast!
- Customize freely: This recipe is very flexible. Swap vegetables, adjust seasonings, or add extra protein as desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: About 2 cups (1/4 of recipe)
- Calories: 425
- Sugar: 4g
- Sodium: 965mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 245mg