Shrimp Fried Rice

Shrimp Fried Rice is a wok-fried classic built on day-old cold rice, plump shrimp, scrambled egg, and crisp diced vegetables, all tossed with soy sauce over high heat until each grain is separate and lightly charred. It's a satisfying full meal that also happens to be a perfect way to use up leftover rice.

By YumYum Editorial · Chinese

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 3 cups cooked jasmine rice, chilled overnight
• 8 oz medium shrimp, peeled and deveined
• 3 tbsp neutral oil, divided
• 2 large eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 3 scallions, sliced, whites and greens separated
• 2 tbsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp white pepper
• 1 tsp toasted sesame oil

Instructions

1. Pat shrimp dry and season lightly with a pinch of salt.
2. Heat 1 tbsp oil in a wok over high heat. Add shrimp and stir-fry 2 minutes until pink and just cooked through. Remove to a plate.
3. Add 1 tsp oil to the wok, pour in beaten eggs, and scramble quickly until just set. Remove to the same plate as the shrimp.
4. Add remaining oil to the wok. Add garlic and scallion whites, stir-fry 15 seconds until fragrant.
5. Add peas and carrots, stir-fry 1 minute.
6. Add the cold rice, breaking up any clumps with your spatula. Stir-fry 3-4 minutes over high heat, pressing the rice against the wok to encourage light charring.
7. Return the shrimp and scrambled egg to the wok. Add soy sauce, oyster sauce, and white pepper, tossing constantly to distribute evenly.
8. Drizzle with sesame oil, toss once more, garnish with scallion greens, and serve immediately.