Shrimp Fried Rice
Make restaurant-quality shrimp fried rice at home in just 20 minutes. Fluffy jasmine rice, tender shrimp, and a few simple tricks that finally beat takeout.
Equipment
- 1 Wok or pan
Ingredients
main ingredients
- 2½ cups cooked jasmine rice
- 2 eggs beaten with a pinch of salt
- ½ lb shrimp 31–40 count, peeled and deveined
- 3 –4 green onions white and green parts separated
- 1 cup frozen mixed vegetables blanched and drained
- 3 tbsp neutral oil divided (i.e. canola oil, corn oil, vegetable oil)
Shrimp Marinade
- 1 tsp soy sauce
- 1 tsp cooking wine
- 1½ tsp cornstarch
Seasoning
- 1 tbsp soy sauce
- ½ tsp dark soy sauce optional, for color
- ¼ tsp white pepper
- ¼ tsp salt to taste
- ½ tsp chicken bouillon or ¼ tsp MSG optional
- A dash sesame oil optional finish, if preferred
Instructions
- Marinate the shrimp: Mix shrimp with soy sauce, cooking wine, and cornstarch. Set aside for 10 minutes.
- Prep everything: Chop green onions and separate white and green parts. Blanch or microwave the vegetables with ⅓ cup water for 1 minute, then drain very well. Beat eggs with a pinch of salt.
- Prepare the rice: Break the rice into individual grains with your hands or a fork. If it still feels damp, toss with roughly ½ tbsp cornstarch to absorb the excess moisture.
- Cook the shrimp: Heat the wok until hot, add ½ tbsp oil, and pan-fry shrimp about 1 minute per side — just until pink. Remove and set aside; they'll finish in the pan at the end.
- Scramble eggs and add the rice: Add 1½ tbsp oil and pour in the eggs. Scramble into soft pieces, then add the rice before they fully set. Stir-fry together, breaking everything into individual grains.
- Vegetables and seasoning: Push rice to one side. Add ½ tbsp oil, the white onion parts, and vegetables — stir-fry briefly, then combine with the rice. Pour soy sauce (and dark soy, if using) down the side of the hot wok, not onto the rice. Mix well, then add salt, white pepper, and bouillon or MSG. (Note 2)
- Finish and serve: Return the shrimp, add the green onion tops, and toss for 30 seconds until everything is hot. Finish with a dash of sesame oil (optional) and serve immediately.
Notes
Note 1: Keep heat high throughout. For carbon steel or cast iron, preheat until just smoking before adding oil. For non-stick, use medium-high — overheating damages the coating.
Note 2: Why the wok wall? The sauce caramelizes against the hot surface before hitting the rice — that's where the deep, savory wok flavor comes from.