Shrimp Fried Rice

Enjoy the classic taste of Shrimp Fried Rice, a tasty mix of juicy shrimp, fresh veggies, and aromatic seasonings. Quick and versatile, this dish is ready in under 30 minutes, making it perfect for a hearty lunch or dinner. Serve it on its own or as a delicious addition to your favorite Asian meals.

Course Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings serving

Calories 395

Author Sangeetha Vel

Ingredients

For Seasoning the Shrimp

1½ lb Shrimp cleaned and deveined
½ tsp Salt or to taste
½ tsp Black Pepper Powder

For Cooking the Shrimp

2 tbsp Sesame Oil or other cooking oil of your choice

For Fried Rice

4 cup White Rice cooked, a day old cold rice preferred
1 tbsp Oil
1 tbsp Ginger chopped
2 tbsp Garlic chopped
¼ cup Carrot chopped
¼ cup Green Peas
¼ cup Corn
2 Eggs
2 tbsp Soy Sauce low sodium
2 tbsp Dark Soy Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
½ tsp Black Pepper Powder
Spring Onions to garnish

US Customary - Metric

Instructions

Seasoning the Shrimp

Start by seasoning the shrimp with salt and pepper in a bowl. Mix it thoroughly, then set it aside for at least 10 minutes to let the flavors infuse.

Cooking the Shrimp

Heat oil in a wok over medium heat. Add the shrimp, spreading them out evenly. Let them cook undisturbed for 2-3 minutes, then gently stir until they turn pink. Remove the shrimp and set aside for later use. Be careful not to overcook, as the shrimp can become rubbery.

Making Shrimp Fried Rice

In the same wok, now on high heat, add a bit more oil along with the ginger and garlic. Sauté for 30 seconds to 1 minute, or until fragrant. This step builds the base flavor of the dish, so be careful not to let the garlic burn, as it can affect the flavor of the final dish.
Add the carrots, green peas, and corn to the wok. Stir-fry the vegetables for about 2-3 minutes, or until they become crisp-tender. You want the veggies to retain a bit of crunch to add texture to the fried rice.
Push the veggies to one side of the wok, creating a space in the center. Crack the eggs into that space and let them set for a few seconds before scrambling. Once the eggs are fully cooked, stir them into the vegetables to mix everything together evenly.
Add the cold, cooked rice to the wok. Using cold rice helps avoid clumping and allows each grain to fry evenly. Pour in the soy sauce, dark soy sauce, chili sauce, vinegar, black pepper, and a small pinch of salt. Mix everything well, using a spatula to break up any clumps of rice. Stir-fry for about 1-2 minutes, letting the rice get a slightly crispy texture. Toss the shrimp back in and mix everything thoroughly. Stir-fry for another minute until the rice gets nice and crispy.
Finish by sprinkling chopped spring onions on top for a fresh burst of flavor and color. Remove the wok from the heat and serve immediately. Your delicious Shrimp Fried Rice is ready to enjoy.

Serving

Enjoy this delicious Shrimp Fried Rice on its own or pair it with other tasty Chinese recipes like soups and chicken dishes. For more ideas, check out the serving suggestions section below.

Notes

To make the perfect Shrimp Fried Rice at home, here are some helpful tips you can follow:

Rice Done Right: I’ve used medium-grain white rice, but feel free to try other types. Leftover or day-old rice, like white, brown, jasmine, or basmati, works best. If you’re using freshly cooked rice, chill it for at least 2 hours or refrigerate it for 30 minutes for great results.
Drying the Shrimp: Before cooking, give the shrimp a quick pat with a paper towel. This helps them sear nicely and keeps any extra moisture from making your rice soggy.
Heat and Wok: Stir-fry on high heat to achieve a nice, crispy texture. If possible, use a quality wok to get that restaurant-style finish. If a wok isn't available, a non-stick pan works well as a good alternative.
Prepare Ahead: Stir-frying happens fast, so it’s a good idea to have everything ready before you start cooking. Chop your veggies, season your shrimp, and have all your ingredients laid out so you can toss them in without any rush.
Salt and Soy Sauce: I recommend using low-sodium soy sauce to keep the salt in check. Since we add a bit of salt at different points during cooking, it’s good to be mindful to avoid oversalting the dish.
Use a Spatula: Use a wooden or silicone spatula for stir-frying. It’s great for scraping the bottom of the wok or pan, helping everything cook evenly without scratching your cookware.
Veggie Variety: I’ve used carrots, peas, and corn in this recipe, but feel free to add your favorite veggies! Bell peppers, broccoli, or snap peas can add extra color and crunch. You can customize it with whatever veggies you like best.

Nutrition

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