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Shrimp Fried Rice
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Shrimp Fried Rice

This Chinese take-out favorite is made with tender jasmine rice, plenty of fresh vegetables, and high in protein shrimp and eggs. It's an umami rich dish with plenty of crave-able flavor.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Chinese, Thai

Ingredients

  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp Shaoxing wine
  • 1 Tbsp oyster sauce
  • 2 tsp sriracha
  • 2 Tbsp olive oil or vegetable oil, light
  • 1 lb. small Shrimp peeled and deveined, medium
  • Few pinches salt
  • 1 cup diced carrot (1 extra large)
  • 1 cup diced red bell pepper (1 small)
  • 3/4 cup green onion white and light green portion, sliced, plus 3 Tbsp green portion for serving
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced ginger
  • 1 Tbsp sesame oil
  • 4 cups jasmine rice leftover, cooked
  • 3 large egg blended together in a bowl
  • 1 cup peas preferably petite, frozen
  • 3 Tbsp chopped cilantro (optional)

Instructions

    Cup of Yum
  1. In a small mixing bowl whisk together soy sauce, shaoxing wine, oyster sauce, and sriracha. Set aside.
  2. Preheat skillet with 1 Tbsp olive oil in skillet over medium-high heat.
  3. Add shrimp and a few pinches of salt and cook 1 minute, turn and cook until opaque and barely cooked through, about 1 minute longer. Transfer to a plate.
  4. Return skillet to medium-high heat. Add remaining 1 Tbsp olive oil. Add carrots and saute 2 minutes.
  5. Add bell pepper and white/light portion of green onions. Saute 2 minutes.
  6. Toss in garlic and ginger and saute 30 seconds longer.
  7. Scoot mixture to the far side. Drizzle in sesame oil to empty side. Add rice then spread even. Let cook tossing only occasionally about 3 minutes.
  8. Add the sauce mixture and peas and cook 1 minute longer.
  9. Scoot mixture to one side of the pan, then add eggs and few pinches of salt and scramble until barely cooked through then break up into small pieces using the bottom of a wooden spatula.
  10. Return shrimp, add green onion greens and cilantro and toss. Serve warm.

Notes

  •  
  • *I recommend using lightly salted rice. This is about 1 1/4 cups jasmine rice cooked with 2 cups water and 1/4 tsp salt.
  • Recipe makes about 9 cups.