Shrimp Fried Rice Recipe

Cook rice ahead

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Spread the cooked rice on a tray or large plate to cool and dry slightly (best if made several hours or day ahead and refrigerated).

Prep ingredients

While rice cooks/cools, pat the shrimp dry and cut any large pieces in half. Finely dice the onion and carrot (small 1/4-inch dice). Mince the garlic and slice the green onions thinly on a bias, keeping whites and greens separate. Thaw peas if frozen. Beat the eggs lightly with a pinch of salt and white pepper.

Cook eggs

Heat a large skillet or wok over medium-high heat until hot. Add 1 teaspoon neutral oil spray or 1 tsp oil and 1 tablespoon butter. Swirl to coat. Pour in beaten eggs and tilt pan to make a thin omelet. Cook until just set, about 30–45 seconds, then fold and transfer to a plate. Slice the cooked egg into thin strips or chop roughly. Wipe the pan clean with a paper towel.

Sauté aromatics and vegetables

Return the wok or skillet to medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and carrot; stir-fry 2–3 minutes until onions are translucent and carrots begin to soften. Push the vegetables to the side and add another tablespoon of oil. Add the minced garlic and the white parts of the green onions; cook 20–30 seconds until fragrant (do not burn).

Cook shrimp

Push vegetables to the side. Add the remaining tablespoon of oil and add the shrimp in a single layer. Stir-fry 1–2 minutes until shrimp are heated through and opaque (if using raw shrimp, cook 2–3 minutes until pink and cooked through). Season lightly with 1/4 teaspoon kosher salt and a pinch of white pepper while cooking. Mix shrimp with the vegetables.

Fry the rice

Add the cooled cooked rice to the pan, breaking up any clumps with a spatula. Increase heat to high. Stir-fry the rice with the vegetables and shrimp for 2–3 minutes, pressing and tossing so rice heats through and gets slight browning. If rice is sticking, add a light splash (1–2 tablespoons) of water or oil to help separate grains.

Season

Make a well in the rice and pour the soy sauce and oyster sauce into the well, letting them sizzle briefly. Stir thoroughly to distribute the sauces evenly. Add the reserved egg, peas, 1/2 teaspoon sesame oil, remaining 1/4 teaspoon kosher salt (adjust to taste), and 1/4 teaspoon white pepper. Toss everything together and stir-fry 1–2 more minutes until peas are heated and flavors combine.

Finish and serve

Turn off the heat and stir in the green onion greens. Taste and adjust seasoning with additional soy sauce or salt if needed. Transfer to a serving dish and sprinkle optional toasted sesame seeds on top. Serve hot with optional lime wedges on the side for squeezing over.