Shrimp Fried Rice Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Add shrimp and toss to coat. Let sit 10–15 minutes while prepping other ingredients.

Heat a large wok or heavy-bottomed skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl. Add marinated shrimp in a single layer and stir-fry 1–2 minutes per side until pink and just cooked through (opaque). Remove shrimp to a plate and set aside. Do not overcook.

Prepare eggs

Crack eggs into a small bowl and beat lightly with a pinch of salt.

With the same wok over high heat, add 1 tablespoon neutral oil and swirl to coat. Pour in beaten eggs and let sit 10–15 seconds until edges begin to set, then gently scramble until just cooked but still soft. Break into large curds and transfer to the plate with the shrimp.

Add the remaining 1 tablespoon oil to the wok and let it heat until shimmering. Add the cold, day‑old rice, breaking up any clumps with the back of a spatula. Spread rice out and let it sit 30–45 seconds to get slightly toasted, then stir. Continue stir‑frying until rice is heated through, about 2–3 minutes.

Push the rice to one side of the wok to create space. Add the diced onion and carrot to the cleared area and add 1–2 tsp oil if the pan looks dry. Stir‑fry 1–2 minutes until the onion becomes translucent and carrot begins to soften.

Add minced garlic and the white parts of the scallions; stir constantly 20–30 seconds until fragrant (be careful not to burn garlic). Add the thawed peas and stir to combine with the vegetables and rice for another 30–60 seconds.

In a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to make a uniform sauce.

Pour the sauce evenly over the rice and vegetables. Toss and stir‑fry vigorously to coat the rice, about 1–2 minutes. Taste and adjust seasoning if needed (add a pinch more salt or 1/2 tbs soy if desired).

Return the cooked shrimp and scrambled eggs to the wok. Toss gently to combine and heat through for 30–60 seconds so shrimp and egg are evenly distributed.

Turn off the heat. Stir in sliced green scallion tops and give a final toss. Drizzle an extra 1/2 tsp sesame oil if desired for aroma.

Transfer fried rice to a serving platter. Sprinkle toasted sesame seeds and extra scallion greens. Serve immediately with lime wedges on the side to squeeze over (optional).