Shrimp Fried Rice Recipe

Cook rice

Rinse 1 cup uncooked long-grain white rice under cold water until water runs clear. Combine rinsed rice with 1.5 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered. Fluff with a fork then spread on a rimmed tray to cool; refrigerate at least 2 hours or overnight. (If you already have 3 cups cooked leftover rice, skip this step.)

Before frying, break up any clumps so rice is loose and each grain is separate.

Season shrimp

Pat shrimp dry with paper towels. Toss with 1/4 tsp kosher salt, 1/8 tsp black pepper and 1 tsp cornstarch until evenly coated. The cornstarch helps achieve a slightly glossy, snappy texture when seared.

Cook shrimp

Heat 1 tbsp vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1-1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook — they will finish in the rice.

Prep aromatics

Slice scallions, keeping whites and greens separate. Mince garlic and ginger finely so they release flavor quickly without burning.

Cook vegetables

In the same wok over medium-high heat, add 1 tbsp neutral oil and 1 tsp unsalted butter. When hot, add diced onion and carrot. Stir-fry 2–3 minutes until carrots begin to soften and onions are translucent. Add peas and the white parts of the scallions and stir-fry 1 minute more.

Add garlic & ginger

Push vegetables to the side of the wok to create a shallow well. Add minced garlic and ginger to the well and stir 10–20 seconds until fragrant but not browned. Then mix with the vegetables.

Scramble eggs

Push the vegetable mixture to one side of the wok. Add a little oil if pan looks dry. Crack 2 large eggs into the empty space, quickly scramble until just set but still slightly moist, then break into small pieces and combine with vegetables.

Combine rice & sauce

Increase heat to high. Add the chilled cooked rice to the wok, spreading it out. Stir-fry, tossing and pressing to break clumps for 2 minutes until hot. Drizzle 2 tbsp light soy sauce and 1 tbsp oyster sauce over the rice; continue tossing so sauce is evenly distributed. Add 1/2 tsp sesame oil and 1/8 tsp white pepper. Taste and adjust seasoning with a pinch more salt or soy if needed.

Finish with shrimp & scallions

Return cooked shrimp to the wok, tossing gently until heated through, about 1 minute. Stir in the green parts of the scallions. Remove from heat.

Serve immediately, garnished with extra scallion greens if desired.