There’s something utterly satisfying about a plate of perfectly made shrimp fried rice with fluffy grains that aren’t mushy, plump shrimp in every bite, and that distinctive smoky flavor you only get from high heat cooking. This Shrimp Fried Rice brings authentic takeout flavor right to your home kitchen, transforming simple ingredients into a complete meal that’s far better than anything you’d get from a restaurant. Each grain of rice is coated in savory sauce and mixed with tender vegetables, scrambled egg ribbons, and succulent shrimp that have been quickly seared to perfection. The key to great fried rice is using day-old rice that’s been refrigerated overnight, which creates the ideal texture that stays separate and doesn’t turn into a gummy mess. This recipe comes together in just twenty minutes once you have your ingredients prepped, making it perfect for weeknight dinners when you want something quick, delicious, and satisfying that the whole family will devour.
Serving Quantity: 4 servings
Cooking Time: 20 minutes (10 minutes prep, 10 minutes cooking)
Nutritional Information per serving:
1. Calories: 395
2. Protein: 24g
3. Carbohydrates: 52g
4. Fat: 10g
5. Fiber: 2g
6. Sugar: 3g
7. Sodium: 785mg
Ingredients You Need:
1. 1 pound large shrimp, peeled and deveined
2. 4 cups cooked white rice, cold (preferably day-old)
3. 3 large eggs, beaten
4. 1 cup frozen peas and carrots, thawed
5. 1/2 cup diced onion
6. 3 garlic cloves, minced
7. 3 green onions, sliced (white and green parts separated)
8. 3 tablespoons vegetable oil, divided
9. 3 tablespoons soy sauce
10. 1 tablespoon oyster sauce
11. 1 teaspoon sesame oil
12. 1/2 teaspoon white pepper
13. 1/4 teaspoon black pepper
14. Salt to taste
15. Sesame seeds for garnish (optional)
Prepare the Rice
The most important step for perfect fried rice happens before you even start cooking. You need cold, day-old rice that’s been refrigerated overnight. Freshly cooked rice contains too much moisture and will turn mushy and clumpy when fried. If you’re in a pinch and need to use fresh rice, spread it out on a baking sheet and refrigerate it for at least 2 hours to dry it out. Break up any clumps with your fingers so the grains are separate before you start cooking. This ensures every grain gets coated with sauce and develops that characteristic fried rice texture.
Mix the Sauce
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, white pepper, and black pepper. Stir everything together until well mixed. Having your sauce premixed means you can add it quickly during the high-heat cooking process without losing momentum. Set this bowl near your stove along with all your other prepped ingredients.
Cook the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or the biggest skillet you own over medium-high heat. Pour in the beaten eggs and let them sit undisturbed for about 20 seconds until they start to set on the bottom. Use a spatula to scramble the eggs, breaking them into small pieces as they cook. You want soft, fluffy scrambled egg pieces, not one big omelet. Once the eggs are just cooked through but still slightly wet, transfer them to a plate and set aside. Don’t worry if they seem slightly undercooked because they’ll finish cooking when you add them back later.
Cook the Shrimp
Add another tablespoon of oil to the same wok over high heat. Pat the shrimp completely dry with paper towels, which helps them sear properly instead of steaming. Season the shrimp lightly with a pinch of salt and pepper. Add them to the hot wok in a single layer and cook for about 1 to 2 minutes per side until they turn pink and develop a slight golden color on the edges. The shrimp should be just cooked through and opaque in the center. Transfer the cooked shrimp to the plate with the eggs.
Start the Fried Rice
Add the remaining tablespoon of oil to the wok, still over high heat. Add the diced onion and the white parts of the sliced green onions. Stir-fry for about 1 minute until they start to soften and become fragrant. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. The aromatics should smell amazing and fill your kitchen with that classic fried rice scent.
Add Vegetables
Toss in the peas and carrots and stir-fry for about 1 minute until they’re heated through. Keep everything moving constantly with your spatula. The vegetables should be tender but still have some bite to them. The high heat and quick cooking preserve their color and texture while infusing them with the flavors from the aromatics.
Fry the Rice
Now comes the most important part. Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Press the rice down against the hot surface of the wok and let it sit for about 30 seconds before stirring. This creates those slightly crispy, golden bits that make fried rice so delicious. Continue stir-frying the rice for about 3 to 4 minutes, pressing and flipping it occasionally. You want the rice to get hot all the way through and for some grains to develop a light golden color.
Bring Everything Together
Pour the prepared sauce mixture over the rice and toss everything thoroughly to distribute the sauce evenly. Every grain should be coated and the rice should have a uniform golden-brown color. Return the cooked eggs and shrimp to the wok along with any juices from the plate. Add the green parts of the sliced green onions. Toss everything together vigorously for about 1 minute until the eggs are broken into smaller pieces throughout the rice, the shrimp is heated through, and everything is well combined.
Final Seasoning and Serve
Taste the fried rice and adjust the seasoning if needed. You might want to add a splash more soy sauce for saltiness or a drizzle of sesame oil for extra flavor. Once you’re happy with the taste, transfer the shrimp fried rice to a large serving platter or individual bowls. Garnish with sesame seeds if desired and serve immediately while steaming hot.
Helpful Tips for Success:
1. Always use day-old refrigerated rice for the best texture, never use freshly cooked warm rice.
2. Keep the heat high throughout the cooking process to get that authentic restaurant-style flavor and texture.
3. Work quickly and keep ingredients moving constantly to prevent burning and ensure even cooking.
4. Don’t overload the wok or pan, if you need to double the recipe, make two separate batches instead.
5. Any type of cooked rice works, but jasmine or long-grain white rice gives the most authentic results.
6. You can substitute brown rice for a healthier version, just make sure it’s also cold and day-old.
7. Add other vegetables like bell peppers, broccoli, mushrooms, or bean sprouts based on your preferences.
8. For extra protein, add diced chicken, pork, or tofu along with or instead of the shrimp.
9. Make sure your shrimp are completely dry before cooking or they’ll steam instead of sear.
10. Use a metal spatula for the best results as it helps you press and flip the rice more effectively.
11. If your rice starts sticking to the pan, add a tiny splash of oil or water to help it release.
12. Leftover fried rice can be refrigerated for up to 3 days and reheats beautifully in a hot skillet.
13. For a spicier version, add sriracha, chili oil, or red pepper flakes to taste.
14. Cook the rice a day ahead specifically for making fried rice, it’s worth the planning.
15. A carbon steel wok is ideal for this recipe but a large nonstick skillet works perfectly fine too.
