Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 8 ounces Shrimp; 1 teaspoon cornstarch; 1 teaspoon soy sauce; 1 teaspoon Shaoxing wine; 1/2 teaspoon sesame oil; 2 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 4 teaspoon oyster sauce; 1 teaspoon dark soy sauce; ¼ teaspoon sugar; 1/4 teaspoon white pepper; 2 eggs; ½ large onion; 7 garlic cloves; 1 cup frozen vegetables; 3 cups cooked white rice; 1 teaspoon sesame oil; 2 green onions; ½ tablespoons sesame seeds

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Course
Side Dish, Main Course
Cuisine
Chinese

Shrimp Fried Rice

Ryan Cook

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Seafood lovers! Glow-up your fried rice so it says “fancy” - without any extra effort. This succulent 15-minute Shrimp Fried Rice upgrades a basic meal into a special occasion where everyone is a VIP - no fancy dress required.

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Ingredients

Servings

Marinade

8 ounces Shrimp peeled & deveined
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sesame oil

Sauce

2 tablespoon soy sauce
1 tablespoon Shaoxing wine
4 teaspoon oyster sauce
1 teaspoon dark soy sauce
¼ teaspoon sugar
1/4 teaspoon white pepper

Ingredients

2 eggs beaten
½ large onion finely chopped
7 garlic cloves minced
1 cup frozen vegetables
3 cups cooked white rice packed
1 teaspoon sesame oil
2 green onions thinly sliced
½ tablespoons sesame seeds optional for serving

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Instructions

In a small bowl, combine the shrimp, cornstarch, soy sauce, Shaoxing wine, & sesame oil. Mix well then set aside to marinate while preparing the rest of the ingredients.
In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce.
Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
Add a little more oil, then toss in shrimp. Cook in a single layer for about 20 seconds, flip then cook until cooked through. Remove shrimp & set aside.
Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
Add shrimp & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!

Notes

Cold day-old rice is best since it's drier & absorbs soy sauce and other seasoning well without turning your fried rice mushy or soggy. Jasmine or long-grain rice create flakey takeout style fried rice, while short or medium-grain rice turns out much stickier and easily clumps together.
If using freshly cooked rice, scroll to the blog post above for tip on how to prep your rice for fried rice to prevent it from turning mushy or soggy!