Shrimp Fried Rice Recipe

Cook rice ahead

Cook long-grain white rice according to package instructions. Spread on a sheet pan or shallow tray and chill in the refrigerator at least 2 hours or preferably overnight so grains are firm and separated.

Measure 3 cups of chilled cooked rice and break up any clumps with your fingers or a fork so grains are loose.

Pat shrimp dry with paper towels. Season with 1 tsp salt and 1/4 tsp black pepper.

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside (they will finish cooking later).

Wipe out the wok if necessary, then add remaining 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. When butter melts, add diced onion and carrot. Sauté 3–4 minutes until carrot begins to soften and onion is translucent.

Push vegetables to one side of the wok. Crack 2 eggs into the empty side, season lightly with a pinch of salt, and scramble quickly until just set. Break into bite-sized pieces and mix with the vegetables.

Add minced garlic, the white parts of the sliced green onions, and thawed peas. Cook 1 minute until fragrant and peas are warmed through.

Increase heat to high. Add chilled rice to the wok. Toss or stir-fry, pressing and stirring to break up any remaining clumps, so rice gets heated through and starts to take on a little color, about 3–4 minutes.

In a small bowl or measuring cup, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar (or honey), 1 teaspoon sesame oil, and 1/8 teaspoon white pepper (if using). Pour sauce evenly over the rice and stir to combine so every grain is coated.

Return cooked shrimp to the wok and toss gently to combine, cooking 30–60 seconds until shrimp are heated through.

Taste and adjust seasoning: add up to 1 tablespoon more soy sauce for saltiness or a pinch more sugar for balance.

Stir in the green parts of the sliced green onions. Drizzle any remaining 1 teaspoon sesame oil over the fried rice and give a final toss.

Remove from heat and serve hot, garnished with extra sliced green onions or a wedge of lime if desired.