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Shrimp Fried Rice (虾仁炒饭)
5 from 18 votes

Shrimp Fried Rice (虾仁炒饭)

Shrimp Fried Rice features peeled and deveined shrimp marinated with Shaoxing wine and cornstarch, cooked alongside beaten eggs, white rice, peas, and green onions. The dish uses butter or oil for a rich texture and seasoning with chicken bouillon powder and white pepper to create a balanced flavor. It results in a light, fluffy rice with curled shrimp and tender vegetables, suitable for a satisfying single-dish meal using leftover rice.

Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Servings: 4 servings
Calories: 533 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

Marinating
  • 1/2 lb Shrimp , peeled and deveined (*Footnote 1)
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
Stir fry
  • 2 to 3 tablespoons butter (or peanut oil, or a mix of both)
  • 3 large egg beaten with a pinch of salt
  • 4 cups white rice gently separated with your hands, leftover
  • 1 teaspoon chicken bouillon powder (or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground white pepper (or black pepper)
  • 1 cup peas or mixed frozen vegetable, frozen
  • 3 green onions , sliced
  • 1 teaspoon sesame oil (Optional)

Instructions

    Cup of Yum
  1. (Optional) Place the shrimp flat on the cutting board. Slice horizontally across the center to butterfly the shrimp, so it becomes two thin pieces. This will make the shrimp more flavorful and curled up, like the restaurant style.
  2. Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the shrimp. Cook, stirring occasionally, until the shrimp has turned pink and curled up. Transfer to a plate immediately.
  3. Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the shrimp.
  4. Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.
  5. Add the mixed vegetables and green onion. Stir and cook until turning tender. Then add back the cooked shrimp and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.

Notes

  • Butterflying the shrimp by slicing horizontally helps them curl nicely and enhances appearance.
  • Leftover rice should be gently separated by hand to avoid clumps for better texture.
  • For a gluten-free version, substitute Shaoxing wine with dry sherry and use tamari instead of soy sauce; verify oyster sauce is gluten-free.
  • The dish often uses only salt and MSG (chicken bouillon) for a clean flavor, but soy or oyster sauce can be added if desired for more depth.

Nutrition Information

Serving 1serving Calories 533kcal (27%) Carbohydrates 65g (22%) Protein 27.3g (55%) Fat 17.5g (27%) Saturated Fat 8.3g (42%) Cholesterol 395mg (132%) Sodium 736mg (31%) Potassium 528mg (11%) Fiber 4.4g (18%) Sugar 4.4g (9%) Calcium 147mg (15%) Iron 18mg (100%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 533

% Daily Value*

Serving 1serving
Calories 533kcal 27%
Carbohydrates 65g 22%
Protein 27.3g 55%
Fat 17.5g 27%
Saturated Fat 8.3g 42%
Cholesterol 395mg 132%
Sodium 736mg 31%
Potassium 528mg 11%
Fiber 4.4g 18%
Sugar 4.4g 9%
Calcium 147mg 15%
Iron 18mg 100%

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