Shrimp Fried Rice Recipe

Prep rice

Break up any clumps of day-old cooked rice with your hands or a fork so grains are loose. Keep refrigerated until ready to stir-fry. Using cold, dry rice prevents mushiness.

Measure out soy sauce, oyster sauce, sesame oil and mix in a small bowl. This is your seasoning sauce; keep nearby.

Season shrimp

Pat the shrimp dry with paper towels, then toss with 1/4 tsp salt and 1/4 tsp white pepper.

Cook eggs

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Beat the 3 eggs lightly with a pinch of salt. Pour eggs into the pan and scramble quickly until just set but still moist, about 30–45 seconds. Transfer scrambled eggs to a bowl and set aside.

Cook shrimp

Add 1 tablespoon vegetable oil to the hot pan. Add the seasoned shrimp in a single layer and cook without moving for 1 minute, then stir and cook until shrimp turn pink and opaque, about another 1–2 minutes depending on size. Remove shrimp to the bowl with eggs and set aside.

Sauté aromatics & vegetables

Add remaining 1 tablespoon vegetable oil to the pan and heat over medium-high. Add diced onion and carrot and cook, stirring, until softened and beginning to brown at the edges, about 3–4 minutes. Push vegetables to the side; add minced garlic and ginger to the hot spot and cook, stirring, 15–20 seconds until fragrant (do not burn).

Add peas & scallions

Add thawed peas and the white parts of the sliced scallions; cook 1 minute until peas are warmed through.

Fry rice

Increase heat to high. Add the cold rice to the pan, spreading it out and pressing gently. Let rice sit undisturbed 30–60 seconds to allow some grains to brown, then stir and toss to combine with vegetables. Continue stir-frying 2–3 minutes until rice is hot and starting to separate.

Season rice

Pour the prepared seasoning sauce (soy sauce, oyster sauce, sesame oil) over the rice in a steady stream while tossing to distribute evenly. Sprinkle remaining 1/4 tsp white pepper and remaining 1/4 tsp salt over the rice. Taste and adjust: add up to 1 tbs more soy sauce if you prefer saltier.

Finish assembly

Return cooked shrimp and scrambled eggs to the wok/pan. Toss gently to distribute evenly and warm through for 1–2 minutes. Add the green parts of the scallions and toss once.

Drizzle toasted sesame oil (if desired) and sprinkle toasted sesame seeds over the fried rice. Transfer to a serving dish and garnish with chopped cilantro and lime wedges on the side. Serve immediately.