Shrimp Fried Rice Recipe

Prepare rice

If you don't have chilled day-old rice, cook 1 1/4 cups dry long-grain rice according to package instructions to yield about 3 cups cooked. Spread cooked rice on a tray and refrigerate to cool and dry for at least 1 hour (overnight preferred). Break up any clumps with a fork before cooking.

Season and cook shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of white pepper. Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter. When butter foams, add shrimp in a single layer and cook 1-2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and set aside.

Scramble eggs

Wipe the wok if needed, then add 1 teaspoon vegetable oil and crack in the eggs. Season with a pinch of salt. Stir and cook quickly to scramble until just set but still moist. Transfer eggs to the plate with shrimp and break into bite-sized pieces.

Return the wok to medium-high heat. Add remaining 1 tablespoon vegetable oil. Add minced onion and cook 1-2 minutes until softened. Add garlic and ginger and stir-fry 20-30 seconds until fragrant (don't burn). Add thawed peas and carrots and cook 1-2 minutes until heated through.

Add sliced scallions (reserve a few green tips for garnish) and toss to combine.

Increase heat to high. Add the chilled rice to the wok, breaking up any remaining clumps. Drizzle the soy sauce and oyster sauce evenly over the rice. Stir-fry quickly, turning and tossing the rice so it gets coated and begins to get slightly toasted in places, about 3-4 minutes.

Return the cooked shrimp and scrambled eggs to the wok. Add the remaining 1/2 tablespoon butter, sesame oil, white pepper, and remaining 1/4 tsp kosher salt. Toss everything together and stir-fry 1-2 minutes until heated through and flavors meld.

Taste and adjust seasoning with more soy sauce or salt as desired. Garnish with reserved scallion tips.

Serve hot straight from the wok. Optional: offer additional soy sauce or sriracha at the table.