Quick Easy Chinese Shrimp Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
7 mins
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Total Time
27 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course
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Cuisine
Chinese
Quick Easy Chinese Shrimp Fried Rice
Description
This dish starts by marinating peeled and deveined jumbo shrimp in soy sauce, Shaoxing wine, cornstarch, and oil to tenderize them lightly and build flavor. Separately, a sauce of soy sauces, sesame oil, chicken bouillon powder, and white pepper is prepared. Cold, day-old jasmine rice provides the base, ensuring dry grains that fry well without clumping.
The cooking method involves briefly stir-frying shrimp until partially cooked, then setting them aside. Aromatics like garlic and shallot are quickly fried before peas and carrots are added. Eggs are scrambled in an empty part of the pan, then combined with the shrimp and rice. Pouring sauce around the rice edges and tossing quickly colors the rice and distributes seasoning uniformly.
Finished by garnishing with green onions, this shrimp fried rice balances tender seafood with soft rice flavored by a savory, slightly sweet sauce and the freshness of vegetables. Reheating day-old rice is recommended to achieve the characteristic texture without sogginess.
The notes advise measuring 1½ cups of uncooked jasmine rice and cooking it before drying it out in the freezer to remove moisture, a key step for optimal frying texture. Breaking up the chilled rice ensures even frying and prevents clumps.
Ingredients
- 4 ½ cups jasmine rice day-old and cold (see below Notes for amount of uncooked rice to use, cooked
- 1 lb Shrimp or large shrimp, peeled & deveined, jumbo
- 1 shallot finely diced
- 3 cloves garlic minced
- ½ cup carrot small diced (or sub with corn niblets)
- ½ cup pea fresh or frozen (or sub with small chopped green beans)
- 3 large egg beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped for garnish
Shrimp Marinade
- 1.5 teaspoon soy sauce or light soy sauce, regular
- 1.5 teaspoon Shaoxing wine or dry sherry/dry white wine/chicken broth, cooking wine
- 1.5 teaspoon cornstarch or potato starch/tapioca starch
- 1.5 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon soy sauce or light soy sauce, regular
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder (aka chicken stock powder)
- ⅛ teaspoon white pepper or black pepper
Instructions
- In a large bowl, marinate peeled and deveined shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl or measuring cup, combine the sauce ingredients as listed. Set aside.
- Heat 3 tablespoon or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until 50% cooked, about 15-20 seconds. Remove the shrimp from the pan and set aside.
- Fry garlic and shallots for 10 seconds or until softened. Quickly add in green peas and carrots and fry for another 10 seconds. Push everything to the side of the wok.
- Add remaining vegetable oil into empty space. Pour in the beaten eggs, then scramble before mixing with the other ingredients.
- Mix in the shrimp. Add rice and pour the sauce around the rice along the edges of the pan. Toss everything together until all rice grains are colored brown. Remove off heat and garnish with green onions.
Notes
- Use 1½ cups uncooked jasmine rice, cooked then spread on a sheet pan and chilled in the freezer to dry excess moisture.
- Break up the chilled rice with clean hands or a paddle before frying to separate grains.
- Marinate shrimp briefly for five minutes to enhance texture and taste before stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 282mg | 94% |
| Sodium | 1584mg | 66% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3274IU | 65% |
| Vitamin C | 10mg | 11% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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