Shrimp Fried Rice Recipe

Rice

Ensure rice is cold and separated. If you don't have leftover rice, cook 1.5 cups dry long-grain rice with 3 cups water, cool completely and refrigerate for a few hours or ideally overnight; break up any clumps with a fork before using.

Shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of white pepper. Slice larger shrimp in half lengthwise for even cooking if desired.

Vegetables & Eggs

Peel and finely dice the onion, mince garlic and ginger, thaw peas and carrots and drain, and slice scallions separating whites from greens. Beat eggs with a pinch of salt in a small bowl.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add the seasoned shrimp in a single layer and cook without moving for 60 seconds, then toss and cook another 1–2 minutes until just opaque and cooked through. Transfer shrimp to a bowl and set aside.

Wipe the wok briefly with a paper towel (be careful), return to heat, add 1 tablespoon oil, pour in beaten eggs, let sit 20–30 seconds, then gently scramble until just set but still soft. Transfer eggs to the same bowl with shrimp and break into bite-sized pieces.

Add remaining 1 tablespoon vegetable oil to the wok and heat until shimmering. Add diced onion and the white parts of the scallions and stir-fry 1–2 minutes until softened and translucent.

Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not browned.

Add thawed peas and carrots and stir-fry 1–2 minutes until heated through and vegetables are tender-crisp.

Increase heat to high. Add the chilled rice, breaking up any remaining clumps with the back of a spatula. Spread rice across the wok and let it sit undisturbed 30–45 seconds to develop slight toasty spots, then toss to combine with vegetables.

Drizzle soy sauce, oyster sauce (if using), and sesame oil evenly over the rice. Sprinkle remaining 1/4 teaspoon white pepper and remaining 1/4 teaspoon salt. Toss thoroughly to distribute sauces and color the rice evenly. Taste and adjust seasoning with additional soy sauce or salt as needed.

Return cooked shrimp and scrambled eggs to the wok. Gently fold them into the rice, stirring just until evenly combined and heated through (about 1 minute).

Stir in the green parts of the scallions. Remove from heat and let the fried rice rest 1 minute in the wok.

Transfer to a serving bowl or plates. Serve with lime wedges and chili sauce on the side if desired.