Chinese
Shrimp Fried Rice
Cold rice is stir-fried with shrimp, egg, peas, and scallions in soy sauce and sesame oil. The shrimp are cooked to 145°F before the rice goes in so they do not steam.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cold rice fries instead of turning to porridge.
- Cooking the shrimp and eggs first keeps both from overcooking.
- A wide pan gives the rice room to toast.
- Sesame oil at the end adds aroma without extra salt.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp dry and season with the salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
- 2
Cook the shrimp until pink and the thickest pieces reach 145°F, about 1 to 2 minutes per side. Transfer them to a plate.
- 3
Add 1 tbsp oil and scramble the eggs until just set. Move them next to the shrimp.
- 4
Add the remaining oil, garlic, and frozen peas and carrots. Stir-fry 2 minutes.
- 5
Add the rice and press it flat for 1 minute so a few grains toast. Toss with the soy sauce and oyster sauce until hot.
- 6
Return the shrimp and eggs, add the scallions, white pepper, and sesame oil, and toss until the shrimp are still at least 145°F.
- 7
Serve immediately.
Pro tips
- Break up clumps of cold rice with wet fingers before it hits the pan.
- If the rice is freshly cooked, spread it on a sheet pan to cool and dry first.
- Keep the heat high once the rice goes in so it fries instead of steams.
Easy substitutions
- oyster sauce
- 1 extra tbsp soy sauce
- peas and carrots
- 1 cup diced bell pepper
- white pepper
- black pepper
Storage and reheating
Storage
Refrigerate in a covered container up to 3 days.
Reheating
Stir-fry with a teaspoon of water until the shrimp reach 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 32 g
- Carbs
- 62 g
- Fat
- 16 g
- Fiber
- 4 g
Budget friendly · Stovetop · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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