Shrimp Fried Rice Recipe

Prepare rice ahead

Use long-grain white rice cooked the day before and thoroughly chilled (3 cups cooked). If making fresh, cook 1 cup dry rice to yield ≈3 cups, spread on a sheet tray and refrigerate at least 2 hours to cool and dry slightly.

Season and cook shrimp

Pat the shrimp dry with paper towels. Toss shrimp with 1/4 tsp kosher salt and 1/8 tsp black pepper. Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (total 3–4 minutes depending on size). Remove shrimp to a bowl and set aside.

Sauté aromatics and veggies

Wipe the wok if needed and add remaining 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add diced onion, diced carrot, and the white parts of the scallions. Stir-fry 2–3 minutes until the onion is soft and carrot begins to tenderize. Push vegetables to the side, add minced garlic, and stir 15–20 seconds until fragrant. Stir everything together and add the thawed peas; cook another 1 minute.

Scramble eggs in the wok

Push the vegetables to one side of the wok to create a flat space. Add a tiny splash of oil if pan looks dry. Beat 2 eggs with 1/8 tsp salt, pour into the cleared space and let sit 10–15 seconds, then gently scramble until just set but still moist (30–45 seconds). Break into bite-sized curds and mix with the vegetables.

Combine rice and sauce

Increase heat to high. Add chilled rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry for 1–2 minutes to heat through. Pour in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp sesame oil, 1/4 tsp white pepper, and 1/4 tsp sugar. Toss constantly so sauce coats rice evenly. Taste and adjust: add up to 1/2 tbsp more soy sauce if you prefer saltier.

Return shrimp and finish

Return cooked shrimp to the wok along with the green parts of the scallions. Stir-fry 30–60 seconds until shrimp are heated through and mixed. Remove from heat and drizzle with a few drops more sesame oil if desired. Stir once more to combine.

Plate the fried rice and garnish with extra sliced scallions. Serve immediately with lime wedges on the side for squeezing over (optional).