Shrimp Fried Rice Recipe

Cook rice

Rinse 1.5 cups long-grain rice under cold water until runoff is mostly clear. Drain. Combine rinsed rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread cooked rice on a baking sheet to cool and dry slightly (best if prepared ahead or chilled; use cold leftover rice if available).

While rice cooks, pat shrimp dry with paper towels. Toss shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp cornstarch. Set aside for 5–10 minutes while prepping vegetables.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When butter foams, add beaten eggs (crack 3 eggs into a bowl and whisk briefly) and swirl to make a thin omelet. Let cook 30–45 seconds until set but slightly soft, then flip or fold. Transfer omelet to a cutting board, slice into strips or small pieces, and reserve.

Wipe the wok lightly with a paper towel. Return to high heat and add remaining 1 tablespoon oil. Add diced onion and carrots; stir-fry 1–2 minutes until onion is translucent and carrot begins to soften. Add minced garlic and the white parts of the sliced scallions; stir 30 seconds until fragrant. Add thawed peas and cook another 30–45 seconds.

Push vegetables to the side of the wok to create space. Add the seasoned shrimp in a single layer. Sear without moving 30–45 seconds until the underside is opaque and lightly browned, then stir-fry 30–60 seconds more until shrimp are cooked through and just curled. Whole cooking time should be about 1.5–2 minutes depending on shrimp size. Transfer shrimp to a plate and keep warm.

Increase heat to high. Add a touch more oil if the pan is dry (about 1 tsp). Add the cooled rice, breaking up any clumps with a spatula. Spread rice out and let it sit undisturbed 20–30 seconds to get some color, then toss and stir-fry 1–2 minutes to heat through and slightly crisp the grains.

Return cooked shrimp and egg strips to the wok with the rice and vegetables. Drizzle 2 tablespoons light soy sauce and 1 tablespoon oyster sauce over the rice. Add 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1/2 teaspoon fish sauce if using. Toss everything together quickly and continuously for 1–2 minutes, ensuring the sauce coats the rice evenly and ingredients are heated through.

Taste and adjust seasoning: add a pinch of salt or another 1/2 tablespoon soy if it needs more saltiness. Stir in the green parts of the sliced scallions. Remove from heat.

Plate the shrimp fried rice and garnish with toasted sesame seeds, extra scallion slices, and lime wedges. Serve immediately.