Shrimp & Shiitake Mushroom Fried Rice Recipe

Prep shrimp

Pat shrimp dry with paper towels. Toss with 1/4 tsp salt and 1/8 tsp black pepper. Set aside for 5 minutes.

Break up rice

If rice is clumped, gently break it apart with your hands or a fork so it’s loose and separated. Keep refrigerated until ready to stir-fry.

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add sliced shiitake mushrooms in a single layer. Let sear undisturbed 1–2 minutes to develop color, then stir and cook another 2 minutes until softened and lightly browned. Transfer mushrooms to a plate and reserve.

Add remaining 1 tablespoon neutral oil to the wok. Add diced carrot and the white parts of the green onions. Stir-fry 1–2 minutes until the carrot begins to soften. Add thawed peas and cook 30–45 seconds until heated through. Return mushrooms to the wok and toss to combine. Push vegetables to the side of the wok to make space for eggs and shrimp.

Move vegetables to the sides so center of wok is clear. Add 1 tablespoon oil (for eggs) to the center and pour in beaten eggs (beat eggs lightly with a pinch of salt before starting). Allow eggs to set briefly, then scramble gently until just-cooked but still soft. Push eggs to the side with the vegetables.

Increase heat to high. Add shrimp in a single layer to the cleared center of the wok. Let cook 45–60 seconds without moving, until underside turns pink and begins to curl. Flip shrimp and cook another 30–60 seconds until opaque and just cooked through (shrimp will finish cooking when mixed with rice). Season shrimp with remaining 1/2 tsp salt and 1/8 tsp black pepper while cooking. Combine shrimp with vegetables and eggs.

Reduce heat to medium-high (but keep it hot). Add the cooked day-old rice to the wok in batches if needed so it warms and separates. Toss continuously to mix rice with shrimp, eggs and vegetables, breaking up any remaining clumps with your spatula.

In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, sesame oil, minced garlic, minced ginger and white pepper. Pour the sauce evenly over the rice and stir-fry quickly for 2–3 minutes until everything is evenly coated, fragrant and rice grains are heated through. Taste and adjust seasoning: add up to 1/2 tablespoon more soy sauce or a pinch more salt if needed.

Toss in the green parts of the sliced green onions and the toasted sesame seeds (if using). Give one final quick stir to combine and remove wok from heat.

Transfer fried rice to a serving bowl or plates. Garnish with extra sliced green onions and an additional drizzle of sesame oil if desired. Serve immediately.