Shrimp Fried Rice
Shrimp Fried Rice is a fast, takeout-style dinner with juicy shrimp, fluffy rice, savory eggs, and big flavor, all ready in about 30 minutes.
Equipment
- Large non-stick skillet
- Medium bowl
- Spatula
- Paper towel
Ingredients
- 1 lb 26-30 count uncooked shrimp (peeled and deveined)
- 1 tsp corn starch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp LIGHT olive oil or canola
- 4 large eggs beaten
- 1/4 cup green onion finely chopped
- 5 cups leftover chilled white rice (rinse rice before cooking)
- 12 oz frozen carrots and peas thawed
- 2 Tbsp soy sauce or coconut aminos or added to taste
- 1 1/2 tsp sesame oil
Instructions
- Combine the shrimp, corn starch, sea salt, and black pepper in a medium bowl, then let the shrimp sit at room temperature for 10 minutes. The cornstarch helps the surface cook up a little silkier, and the shrimp should look lightly coated rather than wet or pasty.
- Heat a large non-stick skillet over medium/high heat until a bead of water sizzles and disappears, then swirl in 2 Tbsp of oil. Add the shrimp in a single layer and cook for 1 minute per side, until cooked through and opaque, then transfer them to a bowl. I watch for a plump C-shape and a fully opaque center. Pull them as soon as they’re done so they stay juicy.
- Reduce to medium heat and pour the beaten eggs into the same skillet. Break them up with a spatula and cook until they are no longer runny, then move them to a bowl. You want soft curds here, not dry egg confetti.
- Wipe the skillet with a paper towel, return it to medium/high heat, add the remaining 1 Tbsp oil and the green onion, and cook for 30 seconds. The onion should smell fragrant almost immediately, with no browning needed.
- Stir in the chilled rice, spread it out evenly across the pan, and leave it undisturbed for 1 to 2 minutes. Then stir and sauté for another 1 to 2 minutes. Listen for that satisfying sizzle. That sound means the rice is frying instead of steaming.
- Drizzle in the soy sauce or coconut aminos and stir well. Add the sesame oil and thawed carrots and peas, then mix until everything is evenly combined. The rice should turn glossy and lightly seasoned, not wet.
- Return the cooked shrimp and eggs to the skillet and stir frequently until the rice is hot and sizzling. Add more soy sauce to taste, if desired. Once the shrimp are warmed through and the eggs are tucked into the rice, it’s ready to hit the table.
Notes
Rice Tip: Use chilled leftover jasmine rice or another long-grain white rice for the best texture. Cold, drier grains stay separate and fry better than warm rice.
Shrimp Tip: Thaw frozen shrimp fully and blot away excess moisture before cooking so they sear instead of steam. Cook just until opaque, then add them back at the end to keep them juicy.
Flavor Tip: For a deeper takeout-style finish, stir in 1 tablespoon of Shaoxing wine during the final toss and add 1 to 2 teaspoons of oyster sauce with the soy sauce.
Troubleshooting: If the rice turns soggy, use colder rice, less sauce, and higher heat. If the shrimp turns tough, it likely cooked too long. If the pan sticks, preheat it well and keep all ingredients ready before starting.
Storage: Cool leftovers promptly, refrigerate in a covered container, and reheat in a skillet over medium heat until hot for the best texture. Freezing is possible, but the rice and shrimp may lose some texture after thawing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.