Shrimp Fried Rice Recipe
Savory shrimp fried rice with a hint of garlic and soy, perfect for a quick and satisfying meal.
Picture this: You're standing by the stove, the sizzle of shrimp hitting the hot pan, a whisper of ginger and garlic swirling fragrantly through the air. Shrimp fried rice is a beloved dish that's not only tummy-filling but also a feast for the senses. It's a dish that brings together the humble beauty of rice and the ocean's tender gift in harmony. I first fell in love with this dish during a bustling night market visit, where the aromas were as dizzying as the colorful scenery. Later, back in my kitchen, I tinkered with the flavors until I found the balance that brought me back to that vibrant scene. The real magic here is using day-old rice, which keeps the grains separate and slightly chewy, just perfect for absorbing the rich sauce. Serve it as a weeknight hero dish or feature it in your weekend brunch lineup; it’s versatile enough to shine in any setting.
Step-by-Step
- 01Step 1 / 6
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Add the shrimp and sauté until they turn pink, about 3 minutes.
Remove from the pan and set aside.
- 02Step 2 / 6
In the same pan, add the remaining tablespoon of vegetable oil.
Stir in the garlic and ginger, cooking until fragrant for about 30 seconds.
- 03Step 3 / 6
Push the garlic and ginger to one side of the pan.
Pour in the beaten eggs, swirling to coat the bottom of the pan.
Let them set slightly before scrambling with a spatula.
- 04Step 4 / 6
Add the cooked rice, soy sauce, and oyster sauce.
Stir-fry for 2-3 minutes, ensuring each grain is coated and heated through.
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- 05Step 5 / 6
Stir in the peas and carrots alongside the cooked shrimp.
Toss everything together until evenly mixed and heated through, about 2 more minutes.
- 06Step 6 / 6
Finish with sesame oil and half of the green onions.
Give it one final good mix before transferring to a serving dish.
Garnish with remaining green onions.
Chef Tips
- •Use cold, day-old rice to prevent it from becoming mushy when stir-frying.
- •Try adding a dash of white pepper for an extra savory note.
- •Cook the shrimp just until they turn pink to prevent them from becoming rubbery.
- •Feel free to substitute the vegetables with what you have on hand—bell peppers or snap peas work well.
- •Keep the pan hot to ensure everything cooks quickly and evenly.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best served fresh, but you can prepare the components beforehand and quickly heat them together when ready to serve.
What can I substitute?+
Use tofu or chicken in place of shrimp, and tamari instead of soy sauce for a gluten-free version.
How do I store leftovers?+
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain the texture.
