Shrimp Fried Rice
Shrimp fried rice with juicy shrimp, scrambled egg, and vegetables tossed with day-old rice in one skillet.
Servings: 4 servings
Ingredients
- 1 lb medium shrimp peeled and deveined
- 3 tbsp vegetable oil divided
- 2 large eggs beaten
- 1 cup frozen peas and carrots
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups cold cooked white rice day-old
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp toasted sesame oil
- 3 green onions sliced
- salt and pepper to taste
Instructions
- Cook the shrimp: Pat the shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat and cook the shrimp for 1-2 minutes per side, until pink and opaque and curled into a loose C shape. Transfer to a plate.
- Scramble the eggs: Add another tablespoon of oil, pour in the beaten eggs, and scramble for about 1 minute until just set. Transfer them to the shrimp plate.
- Soften the vegetables: Add the last tablespoon of oil, then the peas and carrots, garlic, and ginger. Stir-fry for 2 minutes until fragrant and the vegetables are heated through.
- Fry the rice: Add the cold rice, breaking up any clumps with your spoon. Spread it out and let it cook undisturbed for 1-2 minutes, then stir and repeat for 3-4 minutes total, until the rice is hot and starting to toast.
- Season: Drizzle in the soy sauce, oyster sauce if using, and sesame oil. Toss well so the rice is evenly coated and takes on color.
- Bring it together: Return the shrimp and egg to the pan along with the green onions. Toss everything for another minute until heated through.
- Taste and serve: Taste and add a little more soy sauce or a pinch of salt if needed, then serve hot.
Notes
Use cold, day-old rice so it fries and separates instead of steaming. Cook the shrimp just until pink, opaque, and curled into a loose C shape.