Shrimp Fried Rice Recipe

Rice

Use day-old cooked white rice that has been refrigerated and broken up with a fork so grains are separate. If cooking fresh, rinse 1 cup uncooked long-grain rice, cook with 1.25 cups water, cool completely and refrigerate at least 2 hours.

Shrimp

Pat shrimp dry with paper towels. If large or jumbo, cut into 1/2-inch pieces for easier eating. Season lightly with 1/8 tsp kosher salt and a pinch of white pepper.

Aromatics & Eggs

Crack eggs into a bowl and beat until blended. Finely dice onion, mince garlic, grate ginger, and slice green onions separating whites from greens.

Measure sauces and have vegetables thawed and drained so excess water doesn't make rice soggy.

Cook shrimp

Heat a large nonstick skillet or wok over high heat until very hot (1–2 minutes). Add 1 tbs neutral oil and swirl. Add shrimp in a single layer and cook 30–60 seconds per side until just opaque and pink (total 1–2 minutes depending on size). Remove shrimp to a plate and set aside. Avoid overcooking.

Scramble eggs

Wipe pan if needed, add 1 tbs vegetable oil, reduce heat to medium-high. Pour beaten eggs into pan, let set briefly, then gently scramble until slightly underdone (soft curds). Remove eggs to the same plate as shrimp. Cut into bite-sized pieces if large curds formed.

Cook aromatics

Increase heat to high. Add remaining 2 tbs vegetable oil and 1 tbs neutral oil to the pan. When shimmering, add diced onion and the white parts of green onion. Stir-fry 1–2 minutes until softened. Add minced garlic and grated ginger and stir 20–30 seconds until fragrant, taking care not to burn.

Add vegetables

Add thawed peas and carrots and stir-fry 1 minute until heated through and any excess moisture has evaporated.

Add rice

Add the cooled rice, breaking up any remaining clumps with a spatula. Stir-fry and press rice against the pan to help dry and toast it, about 2–3 minutes until grains are heated through and beginning to separate.

Season rice

Stir the soy sauce, oyster sauce, fish sauce (if using), sugar, and white pepper together in a small bowl. Pour sauce evenly over the rice and toss quickly to coat. Taste and add up to 1/4 tsp additional kosher salt if needed. Continue stir-frying 1–2 minutes so flavors meld.

Combine shrimp and eggs

Return the cooked shrimp and scrambled eggs to the pan. Toss thoroughly to distribute evenly and warm through for 1 minute. Drizzle sesame oil over the rice and stir once to incorporate.

Final seasoning

Taste and adjust seasoning with a pinch more soy sauce, salt, or white pepper if desired. Fold in the green parts of the sliced scallions (reserve a few for garnish).

Serve

Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and extra green onions. Serve with lime wedges on the side for a bright squeeze if desired.