Description
Whipping up this classic shrimp fried rice never gets old for me. Sizzling wok, perfectly cooked rice, and tender shrimp make this weeknight dinner a total crowd-pleaser that comes together in under 20 minutes.
Ingredients
Scale
Primary Ingredients:
- 1 lb (450g) shrimp
- 3 cups cooked rice
- 2 eggs
- 2 tablespoons vegetable oil
Vegetable Ingredients:
- 1 cup frozen peas and carrots
- 3 green onions
- 3 cloves garlic
Seasoning Ingredients:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt
- Pepper
Instructions
- Thoroughly dry the 1 lb (450g) shrimp with paper towels and season lightly with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large wok at medium-high heat (375°F). Cook shrimp for 2-3 minutes per side until they turn completely pink. Transfer to a separate plate.
- Wipe the wok clean and add another half tablespoon of oil. Pour in 2 lightly beaten eggs and scramble quickly until just set. Remove eggs and set aside.
- Drop remaining oil into the hot wok and immediately add minced garlic and chopped green onions. Sauté for 45-60 seconds until aromatic.
- Toss in 1 cup frozen peas and carrots. Stir-fry for 2-3 minutes until vegetables start to soften slightly.
- Add 3 cups cold, day-old rice to the wok. Break up any rice clumps and spread evenly across the surface. Stir-fry for 2-3 minutes to warm rice thoroughly.
- Return cooked shrimp and scrambled eggs to the wok. Drizzle 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the mixture.
- Gently mix all ingredients, ensuring even coating of sauces. Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately.
Notes
- Always use cold, day-old rice for the best texture and to prevent clumping in your fried rice.
- Pat shrimp completely dry before cooking to get a nice sear and prevent steaming instead of browning.
- Keep your pan or wok super hot to achieve that authentic restaurant-style crispy rice with delicious browned edges.
- For a gluten-free version, swap regular soy sauce with tamari and check that your oyster sauce is gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Shrimp
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg