Fried Rice With Shrimp Recipe

Prepare sauces and rice

If rice isn't cooked, cook 1 2/3 cups uncooked long-grain white rice to yield about 4 cups cooked and chill thoroughly (best overnight). In a small bowl combine 3 tbs soy sauce, 1 tbs oyster sauce and 1 tsp sesame oil; set aside. Have 3 tbs vegetable oil ready for frying.

Break up chilled rice with hands or a fork so there are no large clumps; this helps it fry evenly.

Season shrimp

Pat shrimp dry with paper towels and season lightly with 1/8 tsp kosher salt and a pinch of black pepper.

Cook eggs

Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl. Beat 2 eggs lightly with a pinch of salt. Pour eggs into the pan and tilt to make a thin omelet. Cook 30–45 seconds until set, then transfer to a cutting board, roll and slice into ribbons or chop into small pieces. Remove and reserve.

Cook shrimp

Increase heat to high. Add 1 tbs vegetable oil to the hot pan. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and just cooked through (shrimp curl and turn pink). Remove shrimp to a bowl and keep warm. Avoid overcooking.

Sauté aromatics and vegetables

Add remaining 1 tbs vegetable oil to the wok/skillet and keep heat at high. Add minced garlic and minced ginger; stir-fry 10–15 seconds until fragrant but not browned. Add diced onion and carrot; stir-fry 2–3 minutes until carrots begin to soften and onion is translucent. Add thawed peas and the white parts of the scallions (reserve greens for garnish); stir 1 minute until heated through.

Fry the rice

Push vegetables to one side of the pan. Add the chilled rice to the pan and spread it out. Let rice sit undisturbed 30–45 seconds to get a little color, then stir and toss to combine with the vegetables. Continue stir-frying on high for 2–3 minutes, breaking up any remaining clumps.

Add sauces and proteins

Drizzle the soy/oyster/sesame mixture evenly over the rice and quickly toss to coat all grains. Return cooked shrimp and chopped egg to the pan. Stir-fry 1–2 minutes more until everything is hot and evenly distributed. Taste and adjust seasoning with remaining 3/8 tsp kosher salt and 1/8–1/4 tsp black pepper if needed.

Finish

Stir in the sliced green parts of the scallions. Remove from heat. If desired, add 1–2 tsp toasted sesame seeds and chopped cilantro; serve with lime wedges on the side for squeezing over.