Shrimp Fried Rice Recipe

I’m sharing my Shrimp Rice Stir Fry made with fresh shrimp, rice, green onions, peas, carrots and sesame oil, plus one simple pantry tweak that gets dinner on the table in about 20 minutes.

I can’t stop thinking about this Shrimp Stir Fried Rice, it starts with fresh raw shrimp and day-old long grain rice but trust me thats only the beginning. There’s a punch of savory, a sneaky brightness that keeps you taking another forkful and a texture contrast that makes it oddly addictive.

I always underestimate how fast it becomes the highlight of dinner then I’m shocked by how restaurant-level it tastes. If fried rice to you means leftovers, give this one a second look, you’ll want it for weeknights, for guests, even when you dont know what to make.

Ingredients

• Shrimp: Lean protein, low in calories, good source of selenium and B12.
• Day old rice: Dry grains fry better, mostly carbs for energy, keeps texture.
• Eggs: Provide protein and richness, bind grains, make rice glossy and tender.
• Soy sauce: Salty umami, deepens flavor and color, watch the sodium though.
• Toasted sesame oil: Nutty aroma, a little goes far for rich flavor.
• Peas and carrots: Add fiber, vitamins A and C and a touch of sweetness.
• Garlic and ginger: Pungent aromatics that brighten up the dish and add warmth.
• Green onions: Fresh mild onion flavor, add crunch and bright green color.

Ingredient Quantities

• 1 lb (450 g) raw shrimp, peeled and deveined, tails removed
• 3 cups cooked long grain rice, day-old and cold
• 2 large eggs, beaten
• 2 tbsp vegetable oil (or canola)
• 1 tsp toasted sesame oil
• 2 tbsp soy sauce (low sodium ok)
• 1 tbsp oyster sauce (optional but nice)
• 1 cup frozen peas and carrots, thawed
• 3 green onions, sliced (white and green parts)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated or minced
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, brightens flavor)

How to Make this

1. Prep everything first: pat 1 lb shrimp dry and slice open tails if needed, beat 2 eggs, thaw 1 cup peas and carrots, slice 3 green onions keeping whites and greens separate, mince 2 cloves garlic and 1 tsp fresh ginger, fluff 3 cups day old cold rice with a fork. This saves time and keeps the pan hot.

2. Season the shrimp lightly with half the salt and pepper (about 1/4 tsp kosher salt and 1/8 tsp black pepper) so they start to taste like something, then set aside.

3. Heat a large wok or heavy skillet over high heat until very hot, add 1 tbsp vegetable oil and swirl. Pour in the beaten eggs, scramble quickly until just set, transfer the soft scrambled eggs to a plate. Dont overcook them they’ll dry out.

4. Add the other 1 tbsp vegetable oil to the hot pan, toss in the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just cooked through, remove shrimp to the plate with the eggs. Don’t crowd the pan or they’ll steam.

5. If the pan looks dry add a splash more oil, then add the garlic, ginger and the white parts of the green onions, stir for about 20 seconds till fragrant but not brown.

6. Add the peas and carrots, stir fry 1 to 2 minutes till heated through, then add the cold rice breaking up any clumps with your spatula. Press and fry chunks of rice against the pan to get some texture, keep the heat high and keep stirring.

7. Drizzle 2 tbsp soy sauce and 1 tbsp oyster sauce (optional but nice), sprinkle the remaining 1/4 tsp kosher salt and 1/8 tsp black pepper plus 1/2 tsp sugar if using, toss everything together so the rice is evenly seasoned and slightly glossy.

8. Return the cooked shrimp and scrambled eggs to the pan, toss gently to combine and heat through, this should take only a minute or less so the shrimp stays tender.

9. Turn off the heat, drizzle 1 tsp toasted sesame oil over the rice for flavor, toss once, then taste and adjust seasoning if needed.

10. Serve immediately garnished with the green parts of the sliced green onions. Hot and fast is the trick, and day old rice plus high heat makes this better than mushy leftovers.

Equipment Needed

1. Large wok or heavy skillet, 10 to 12 inch so it gets really hot and you can toss stuff easy
2. Heatproof spatula or flat turner, for scraping and pressing rice chunks against the pan
3. Mixing bowls (one for beaten eggs, one for seasoned shrimp and small stuff)
4. Chef’s knife and cutting board, for garlic, ginger and slicing green onions
5. Measuring spoons and a tablespoon, for soy, oyster, salt, sugar and oils
6. Fork or rice paddle, to fluff and break up day-old rice
7. Plate or shallow bowl, to rest cooked eggs and shrimp separately while you stir fry
8. Paper towels and tongs or a slotted spoon, to pat shrimp dry and move them without splashing oil

FAQ

Shrimp Fried Rice Recipe Substitutions and Variations

• Shrimp: use firm tofu (about 14 oz / 400 g) pressed and cubed, it soaks up the sauce great; or bite sized chicken breast, or bay scallops, sear just till opaque.
• Cooked long grain rice: leftover jasmine or brown rice works fine, if you only have fresh rice spread it on a tray and chill to dry a bit before frying; for low carb try riced cauliflower but stir less time.
• Eggs: swap with crumbled silken tofu (about 1/2 cup) for a vegan option, or use a store bought egg replacer, or just skip them and add extra peas and carrots for texture.
• Oyster sauce: use hoisin or mushroom stir fry sauce for vegetarian cooking, or replace with extra soy sauce plus 1 tsp sugar and a splash of fish sauce for extra umami.

Pro Tips

1) Pat the shrimp super dry then toss with about 1/2 tsp cornstarch and a tiny pinch of salt, it sounds weird but that thin coating helps them brown fast and stay juicy instead of getting rubbery.

2) If your rice still clumps up, spread it on a sheet tray and pop it in the freezer for 10 to 15 minutes or break it up with a fork after microwaving for 20 seconds, loose cold grains fry better and you get nicer texture.

3) Keep the pan screaming hot and cook in small batches, dont crowd the pan or you’ll steam stuff instead of searing it, and if the pan gets gunked up wipe it quick with a paper towel and a bit of oil between batches.

4) Finish by tasting and brightening it with a splash of rice vinegar or a squeeze of lime and only add the sesame oil at the end for aroma, optional little hacks: a tiny pinch of MSG or powdered mushroom for extra umami and a sprinkle of white pepper if you like it.