Shrimp Fried Rice 虾仁炒饭 Recipe

If possible use day-old cooked jasmine rice chilled in the fridge — it fries better. Break up any clumps with your fingers or a fork so rice grains are separated (4 cups). If you must use freshly cooked rice, spread it on a tray and refrigerate or freeze briefly until firm and reasonably dry (30–60 minutes).

Pat shrimp dry with paper towel. In a bowl combine 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon Shaoxing wine (or dry sherry), 1/4 teaspoon salt and 1/8 teaspoon white pepper. Add shrimp and toss to coat. Let marinate 8–10 minutes while you prep other ingredients.

Prep aromatics: mince 2 garlic cloves and 1 teaspoon fresh ginger. Trim and thinly slice 3 scallions, separating whites and greens (keep greens for garnish).

Scramble the eggs

Beat 2 large eggs lightly with a pinch of salt. Heat the wok or a large skillet over high heat, add about 1 tablespoon neutral oil (from the 2 tbsp), swirl to coat. Pour in eggs and let sit 5–10 seconds, then gently scramble until just set but still tender. Transfer eggs to a plate and set aside.

If using frozen peas and carrots (3/4 cup), measure them out and keep ready.

Whisk together the sauce: 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Keep nearby so you can add it quickly while stir-frying.

Heat wok or large skillet over high heat until very hot (it should be smoky-hot but not burning). Add the remaining 1 tablespoon neutral oil plus a splash more if needed (total used ≈2 tbs).

Cook the shrimp

Add the marinated shrimp in a single layer and stir-fry 1–2 minutes until they turn pink and just cooked through. Remove shrimp to the plate with the eggs to avoid overcooking.

Stir-fry aromatics and vegetables

If needed, add another 1/2 tablespoon oil. Add the white parts of the sliced scallions, minced garlic and ginger; stir-fry 10–20 seconds until fragrant (do not burn). Add the frozen peas and carrots and stir-fry 30–60 seconds until warmed through.

Fry the rice

Add the 4 cups of separated cooked rice, breaking up any remaining clumps with your spatula. Spread rice across the hot surface and let it sit 20–30 seconds so it gets a little toasty, then stir and press to distribute heat. Continue stir-frying to warm the rice thoroughly (about 2–3 minutes).

Combine everything

Return the scrambled eggs and cooked shrimp to the wok. Pour the prepared sauce evenly over the rice and toss quickly and thoroughly to coat (about 1 minute). Taste and adjust seasoning with salt (to taste) or a splash more soy if needed. Finish by drizzling the 1 teaspoon sesame oil and tossing once more.

Turn off the heat. Stir in most of the sliced scallion greens (reserve 2 tablespoons for garnish). Transfer the shrimp fried rice to a serving platter or individual bowls and sprinkle the reserved scallion greens on top as garnish.

Serve immediately while hot.