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Shrimp Fried Rice Recipe

Name: Asian Sauce Boxs Shrimp Fried Rice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked, chilled); 3 tbs vegetable oil; 1 tsp sesame oil; 3 tbs soy sauce (reduced-sodium preferred); 1 tbs oyster sauce; 1 tsp white pepper; 1 tsp kosher salt; 1 lb raw shrimp (peeled, deveined, tails off, medium); 1 tsp light soy (for shrimp marinade); 1 tsp cornstarch (for shrimp marinade); 1 tbs unsalted butter or additional vegetable oil; 2 each large eggs; 0.5 each yellow onion (small, finely diced); 2 tsp garlic (minced); 1 tsp fresh ginger (grated); 4 each scallions (green parts and whites separated, thinly sliced); 1 cup frozen peas and carrots (thawed); 1 each fresh lime (optional, for serving); 1 tsp toasted sesame seeds (optional)

Inspired by Asian Sauce Box

Time35m

Serves4

Make Shrimp Fried Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Staples

4 cups long-grain white rice (cooked, chilled)

3 tbs Tuscany sunflower oil

1 tsp Toasted sesame oil

3 tbs soy sauce (reduced-sodium preferred)

1 tbs oyster sauce

1 tsp White pepper

1 tsp kosher salt

Seafood

1 lb raw shrimp (peeled, deveined, tails off, medium)

1 tsp light soy (for shrimp marinade)

1 tsp cornstarch (for shrimp marinade)

Vegetables & Aromatics

1 tbs unsalted butter or additional vegetable oil

2 each Large eggs

1/2 each yellow onion (small, finely diced)

2 tsp Garlic (minced)

1 tsp fresh ginger (grated)

4 each scallions (green parts and whites separated, thinly sliced)

1 cup frozen peas and carrots (thawed)

Finishing

1 each fresh lime (optional, for serving)

1 tsp toasted sesame seeds (optional)

Method

Rice & Staples

Prepare chilled rice

Use 3–4 cups of cooked long-grain white rice that has been cooked, spread on a sheet pan and chilled in the fridge for at least 2 hours or preferably overnight. Break up any large clumps with your fingers before cooking so grains separate easily.

Mix soy sauce, oyster sauce, sesame oil, white pepper and salt in a small bowl; set sauce aside. This will be used to season the rice at the end.

Seafood

Marinate shrimp

Pat shrimp dry with paper towels. In a small bowl combine shrimp with 1 tsp light soy and 1 tsp cornstarch; toss until evenly coated. Let sit 5–10 minutes while you prepare other ingredients. The cornstarch will help the shrimp stay tender and develop a slight sear.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil. Add shrimp in a single layer and spread out; sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and reserve. Do not overcook.

Vegetables & Aromatics

Cook eggs

Reduce heat to medium-high. Add 1 tablespoon butter or oil to the wok. Crack 2 eggs into the pan and scramble quickly until just set but still moist. Transfer eggs to the reserved plate with shrimp and break into bite-sized pieces.

Sauté aromatics and vegetables

Add the remaining 2 tablespoons vegetable oil to the hot wok. Add diced onion and cook 1–2 minutes until translucent. Add minced garlic and grated ginger and cook 20–30 seconds until fragrant. Add thawed peas and carrots and cook 1–2 minutes until vegetables are heated through. Stir constantly to avoid burning the aromatics.

Combine rice

Increase heat to high. Add the chilled rice to the wok, spreading it out. Toss and stir-fry for 3–4 minutes, pressing with the spatula to break up clumps and to get some toasted edges on the rice. Keep rice moving so it heats evenly.

Return the scrambled eggs and cooked shrimp to the wok. Mix to distribute evenly.

Pour the reserved sauce (soy + oyster + sesame + white pepper + salt) over the rice and toss thoroughly for another 1–2 minutes until rice is evenly seasoned and slightly glossy. Taste and adjust seasoning—add up to 1 tablespoon more soy sauce if needed.

Stir in sliced scallion whites and most of the green parts, reserving a few greens for garnish. Toss once more to combine.

Finishing

Remove from heat. Drizzle optional toasted sesame seeds over the rice and squeeze lime over individual portions if using. Serve hot, garnished with reserved scallion greens.