Shrimp Fried Rice Recipe

Prepare rice

If using freshly cooked rice, spread it on a tray to cool and dry for 20–30 minutes; ideally use day-old refrigerated rice and break up any clumps with your fingers so grains are separate.

Measure all sauce ingredients into a small bowl (fish sauce, soy sauce, oyster sauce, sambal, lime juice, sugar). Stir to combine and set aside.

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil. When shimmering, add the shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Add the remaining 1 tbs neutral oil to the wok. Reduce heat to medium-high. Add the chopped shallot and cook 1–2 minutes until softened. Add the minced garlic and white parts of the scallions; cook 30 seconds until fragrant, stirring constantly.

Add the diced carrot and peas. Stir-fry 2–3 minutes until carrots begin to soften and peas are heated through.

Push the vegetables to one side of the wok to make space. Add the eggs directly into the empty space and scramble quickly until just set (about 30–45 seconds). Mix the eggs with the vegetables.

Add the cold, separated rice to the wok. Increase heat to high. Use a spatula to break any remaining clumps and toss rice with vegetables and eggs so everything is evenly distributed. Stir-fry 2–3 minutes so rice is heated through and starting to get a little color.

Pour the prepared sauce evenly over the rice. Drizzle the sesame oil. Toss thoroughly to coat rice and distribute flavors. Taste and adjust with up to 1/2 tbs additional fish sauce or a pinch of salt if needed.

Return the cooked shrimp to the wok along with the green parts of the scallions. Toss just until shrimp are heated through, about 1 minute. Sprinkle black pepper and remaining 3/4 tsp kosher salt if required (taste first).

Transfer the shrimp fried rice to a serving platter or individual bowls. Garnish with chopped cilantro and toasted sesame seeds, and place cucumber slices alongside for a refreshing contrast.

Serve immediately with lime wedges on the side. Squeeze lime over rice to brighten flavors and add extra sambal if you want more heat.