Authentic Shrimp Fried Rice (Printable)
Tender shrimp and fluffy rice with 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, optional
10 - 1 tsp sesame oil
11 - 0.5 tsp white pepper
→ Oils
12 - 2 tbsp vegetable oil, such as canola or peanut 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 if using, 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 Tips:
01 -
- Transforms leftover rice into something that tastes better than most takeout
- Ready in under 30 minutes but tastes like it simmered all day
02 -
- Cold, day-old rice is the difference between authentic fried rice and a sticky disappointment
- High heat and constant movement are what give fried rice its characteristic smoky flavor
03 -
- Prep all ingredients before you start cooking once the wok is hot, things move too fast to chop and stir-fry simultaneously
- A well-seasoned wok develops natural nonstick properties over time, making it perfect for high-heat cooking like this