Shrimp Fried Rice Recipe

Rice and shrimp prep

If you haven't already, break up any clumps in the chilled rice with a fork so grains are separated. Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of white pepper.

Mise en place

Mince the garlic, dice the carrot and onion, thaw peas, and slice the scallions (reserve some white and green parts separately). Whisk together soy sauce, oyster sauce, sesame oil, mirin (if using), and remaining pinch of white pepper in a small bowl.

Heat a large skillet or wok over medium-high heat until very hot (about 1–2 minutes). Add 1 tablespoon neutral oil. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside. Do not overcook.

Add another 1 teaspoon oil (or a bit of butter) to the hot wok. Pour in beaten eggs (beat the 2 eggs lightly with a pinch of salt beforehand). Let eggs sit briefly until the edges set, then scramble quickly into large soft curds. Cook until mostly set but still slightly moist. Transfer eggs to the same plate as the shrimp.

Add the remaining 1 tablespoon oil to the wok. Add diced onion and carrot and stir-fry 2–3 minutes until they begin to soften. Add minced garlic and the white parts of scallions; stir 30–45 seconds until fragrant. Add the thawed peas and stir to combine, cooking another 1 minute.

Increase heat to high. Add the chilled rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry the rice with the vegetables for 2–3 minutes so it heats through and begins to fry. Give the sauce mixture a quick stir and drizzle it evenly over the rice. Toss continuously to coat the grains; cook 2–3 minutes so the rice takes on color and flavor from the sauce.

Return the cooked shrimp and scrambled eggs to the wok. Add the butter (if using) and most of the sliced scallion greens, reserving a few for garnish. Toss everything together for 1–2 minutes until evenly combined and heated through. Taste and adjust seasoning with additional soy sauce or salt if needed.

Turn off heat and finish with sesame oil drizzle. Transfer to a serving platter and sprinkle remaining scallion greens on top. Serve hot with lemon or lime wedges on the side if desired.