Shrimp Fried Rice Recipe

Prepare rice

Cook rice ahead of time (preferably the day before) and spread on a tray to cool, then chill in the refrigerator. Use 4 cups of cold, cooked long-grain rice for best texture; break up any clumps with your hands or a fork before cooking.

Prepare shrimp

Pat shrimp dry with paper towels, then season lightly with 1/4 tsp black pepper and a pinch (about 1/8 tsp) of salt. If shrimp are large, cut into bite-size pieces; leave medium as-is. Keep chilled until ready to cook.

Prep vegetables and eggs

Finely dice 1/2 cup yellow onion, thinly slice 3 scallions separating whites from greens, and thaw 3/4 cup frozen peas & carrots. Beat 2 large eggs lightly with a pinch of salt in a small bowl.

Mix 3 TBS soy sauce, 1 TBS oyster sauce and 1 tsp sesame oil in a small bowl or measuring cup. Taste and adjust: this is the primary seasoning so adjust soy sauce by up to 1 TBS for saltiness preference.

Mince 2 garlic cloves and grate 1 tsp fresh ginger. Have 1/4 tsp red pepper flakes ready if using. Cut lime into wedges for serving if desired.

Heat a large wok or heavy large skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Add the seasoned shrimp to the hot pan in a single layer. Sear undisturbed for 1 minute, then stir-fry until just opaque and pink, about 1 more minute. Remove shrimp to a plate and set aside.

Add the remaining 1 tablespoon neutral oil to the wok. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until softened and fragrant.

Add minced garlic and grated ginger, stir constantly for 20–30 seconds until aromatic but not browned.

Push vegetables to the side of the wok to create an open space. Pour beaten eggs into the cleared space and scramble quickly with a spatula until just set but still slightly soft, about 30–45 seconds. Break the eggs into small pieces and combine with the vegetables.

Increase heat to very high. Add chilled, broken-up rice to the wok. Spread rice across the surface and let it sit for 20–30 seconds to get a little crisp, then stir-fry to combine with eggs and vegetables. Work in batches if your pan is overcrowded.

Pour the prepared sauce evenly over the rice. Stir-fry, tossing frequently, for 1–2 minutes so the sauce coats the rice evenly and the rice is heated through.

Add the thawed peas & carrots and the reserved cooked shrimp back into the wok. Toss everything together and stir-fry for another 1–2 minutes until shrimp are heated through and vegetables are tender-crisp.

Taste and adjust seasoning: add remaining 1/2 tsp kosher salt only if needed and a pinch more black pepper or up to 1 TBS soy sauce if it needs more saltiness. Finish by drizzling 1 tsp sesame oil and tossing.

Turn off heat. Stir in the green parts of the scallions. Serve immediately with lime wedges and optional red pepper flakes on the side.