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A delicious bowl of homemade Shrimp Fried Rice with plump shrimp, vegetables, and fluffy eggs.

Shrimp Fried Rice That Wrecks Takeout

This recipe transforms fried rice from a simple leftover dish into a vibrant main event. It focuses on building deep layers of flavor with fresh ingredients, resulting in a savory meal where every grain of rice is distinct, shrimp are plump and sweet, and vegetables retain a delightful crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 4 cups cooked and chilled day-old long-grain white rice
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 cup frozen peas and carrots
  • 3 green onions, thinly sliced
  • 3 tablespoons neutral oil e.g., canola, vegetable
  • 1/4 teaspoon white pepper

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Plate

Method
 

  1. In a small bowl, whisk together the soy sauce and white pepper. Set aside. Ensure all your ingredients are prepared and within reach (mise en place).
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble for about a minute until soft curds form. Remove from the pan and set aside.
  3. Add another tablespoon of oil to the empty skillet and turn the heat to high. Once shimmering, add the shrimp in a single layer. Cook for 60-90 seconds per side, until pink and opaque. Remove and set aside with the eggs.
  4. Lower heat to medium-high. Add the remaining oil if needed. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the frozen peas and carrots and stir-fry for 2-3 minutes until heated through.
  5. Push the vegetables to one side of the pan. Add the cold rice to the empty side, breaking up any clumps with your spatula. Drizzle a little more oil over the rice if needed and toss with the vegetables. Spread the rice in an even layer and let it toast for a minute or two without stirring.
  6. Add the cooked shrimp and scrambled eggs back to the pan. Pour the soy sauce mixture over everything and toss quickly to combine thoroughly.
  7. Cook for one more minute, then turn off the heat. Stir in the toasted sesame oil and sliced green onions. Give it a final toss and serve immediately.

Notes

Key Tips: Using cold, day-old rice is non-negotiable for the best texture. Maintain high heat throughout the cooking process for that signature 'wok hei' flavor. Cook ingredients in batches (egg, then shrimp) to prevent overcrowding the pan and steaming the food.
Variations: For a spicy version, whisk 1-2 teaspoons of sriracha into the soy sauce. For a sweet and savory twist, add 1/2 cup of diced pineapple and a handful of toasted cashews at the end. For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Ingredient Swaps: Diced chicken, pork, or firm tofu can be used instead of shrimp. Other vegetables like corn, edamame, or chopped broccoli also work well.