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Shrimp Fried Rice

Forget the takeout make restaurant-quality shrimp fried rice in 30 minutes. Made with fresh shrimp, garlic, ginger, shallots, leftover rice, carrot, peas, and eggs in amazing savory Asian flavors. Made in one pan, packed with flavors in 30 minutes.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 417 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Chinese

Ingredients

  • 4 cups of day-old cooked rice
  • 1 pound Shrimp peeled and deveined
  • 3 large eggs
  • 3 tablespoons canola oil or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 shallot diced
  • ½ cup carrot
  • ½ cup frozen peas
  • 1 teaspoon sesame oil
  • 3 green onions
  • Salt & ground white pepper – if needed add after tasting
For shrimp marinade
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar best use Shaoxing cooking wine if you have
  • 1 teaspoon cornstarch
  • 1 teaspoon ground white pepper
For sauce
  • 2 tablespoons soy sauce
  • ½ tablespoon dark soy sauce
  • 1 ½ tablespoons oyster sauce
  • ½ teaspoon ground white pepper
  • 1 teaspoon sesame oil

Instructions

    Cup of Yum
  1. Marinate shrimp:In a bowl whisk all ingredients mentioned under the marinade for shrimp. Add peeled and deveined shrimp to the sauce ingredients. Mix. Let shrimp marinate in the sauce for 5 to 10 minutes.
  2. Whisk eggs with ⅛ teaspoon of salt and ⅛ teaspoon of ground white pepper. Set aside.
  3. Make the sauce:In a bowl whisk all ingredients mentioned under the marinade for shrimp. Add peeled and deveined shrimp to the sauce ingredients. Mix. Let shrimp marinate in the sauce for 5 to 10 minutes.
  4. To a bowl add regular soy sauce, dark soy sauce, oyster sauce, ground white pepper, and sesame oil. Mix well and set aside.
  5. In a large wok heat 1 tablespoon oil. To hot oil add marinated shrimp. Toss in between. Once the shrimp is cooked 50% remove it from the wok and set aside.
  6. Clean the wok with a kitchen paper towel (be careful the wok will be hot). Cook whisked eggs in 1 tablespoon oil until just set. Remove and set aside. This is an optional step. You can cook eggs along with the vegetables instead of cooking them separately.
  7. Add remaining 1 tablespoon oil. On high heat saute minced garlic, minced ginger, and diced shallots for 1 minute.
  8. Add carrots and peas. Add a big pinch of salt and ground white pepper – this is optional. Stir and toss.
  9. Add back half-cooked shrimp and eggs to the wok. Toss/stir well.
  10. Pour prepared sauce and leftover chilled rice into the wok.
  11. Quickly toss everything together.
  12. Turn off the heat and pour 1 teaspoon of sesame oil and sprinkle green onion on top.
  13. Serve and enjoy with more green onion as a garnish on top.

Notes

  • Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Calories 417kcal (21%) Carbohydrates 54g (18%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 140mg (47%) Sodium 966mg (40%) Potassium 291mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3104IU (62%) Vitamin C 11mg (12%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 54g 18%
Protein 12g 24%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 140mg 47%
Sodium 966mg 40%
Potassium 291mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 3104IU 62%
Vitamin C 11mg 12%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.