Shrimp Fried Rice Recipe

Prepare rice

Use 3 cups of cooked long-grain rice that has been chilled at least a few hours (preferably overnight). Break up any clumps with a fork so grains are separated.

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of white pepper. If shrimp are larger than medium, cut into 1/2-inch pieces; leave small shrimp whole.

Vegetables and aromatics

Peel and small-dice the carrot, finely dice half a small onion, mince the garlic and ginger, thaw peas, and thinly slice the scallions separating whites and greens (keep greens for garnish).

Heat wok or skillet

Place a wok or large nonstick skillet over medium-high to high heat. Add 1 tablespoon neutral oil and swirl until shimmering.

Add the seasoned shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Add remaining 1 tablespoon neutral oil to the wok. Reduce heat slightly if the pan is smoking. Crack 2 eggs into the pan and scramble quickly until just set but still moist. Break into bite-sized curds, then push eggs to the side or remove briefly to the same plate as shrimp.

Add the diced onion whites and carrot to the hot wok and stir-fry 1-2 minutes until carrots begin to soften. Add the minced garlic, ginger, and the white parts of the scallions and stir-fry another 30 seconds until fragrant.

Add the thawed peas and cook 30 seconds until warmed through.

Increase heat to high. Add the chilled rice to the wok, spreading it out and pressing gently so grains contact the hot surface. Stir-fry, tossing and flipping the rice to heat through and coat with oil, about 2-3 minutes. Use the back of your spatula to break any remaining clumps.

Return the cooked shrimp and scrambled eggs to the wok, distributing evenly.

Pour in 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, and 1/2 tsp fish sauce (if using). Sprinkle 1/4 tsp white pepper and adjust 1/4 tsp kosher salt as needed. Toss everything together and continue stir-frying 1-2 minutes until sauces are absorbed and rice is hot.

Taste and adjust seasoning—add a splash more soy or a pinch of salt if desired. Stir in the sliced scallion greens and remove from heat.

Divide the shrimp fried rice among 4 bowls or plates (serves 4). Garnish with chopped cilantro or extra scallions and serve with lime wedges on the side for squeezing over.

Leftovers: cool quickly and refrigerate within 2 hours in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat, adding a splash of water or soy to rehydrate.