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Shrimp Fried Rice

Shrimp fried rice is a savory stir-fry featuring tender shrimp, fragrant jasmine rice, and fresh scallions. The dish emphasizes the importance of using day-old, chilled rice to achieve separate, tender grains with crispy edges, resulting in a comforting yet visually appealing final presentation. The combination of high heat cooking and quick tossing creates a dish with a perfect balance of texture and flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb shrimp deveined, tail-on preferred
  • 3 cups day-old jasmine rice cooled and slightly dry
  • 2 eggs eggs lightly beaten
  • 2 tablespoons soy sauce dark soy preferred
  • 3 scallions scallions thinly sliced, white and green parts
  • 2 cloves garlic minced
  • 2 tablespoons oil peanut or vegetable oil
  • 1 teaspoon sesame oil optional, for finishing

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Knife

Method
 

  1. Gather all your ingredients: thaw and dry the shrimp thoroughly, slice scallions thin, and beat the eggs lightly with a pinch of salt.
  2. Heat your wok or large skillet over high heat until it shimmers, then add a tablespoon of oil, swirling to coat the surface.
  3. Add the shrimp to the hot pan, cooking for about 1-2 minutes per side until they turn pink and opaque. You should hear a sizzle and see them brown slightly. Remove and set aside.
  4. In the same pan, toss in the minced garlic and sliced scallions. Cook for about 20-30 seconds until fragrant and golden, the aroma filling the air.
  5. Push the garlic and scallions to one side of the pan. Pour the beaten eggs into the empty space, letting them sit for a few seconds before gently scrambling with your spatula until just set and slightly fluffy.
  6. Add the chilled, cooked rice to the pan, breaking up any clumps with your spatula. Toss vigorously for 2-3 minutes until the grains are hot, slightly golden, and each grain stays separate.
  7. Return the cooked shrimp to the pan, then drizzle soy sauce over the mixture. Toss everything together quickly, ensuring the rice and shrimp are coated evenly and heated through, about 1 minute.
  8. Finish by drizzling sesame oil, if using, and tossing once more to distribute the flavor. Taste and adjust with more soy if needed.
  9. Remove from heat, garnish with chopped scallions, and serve hot directly from the pan, enjoying the crispy edges and tender grains in every bite.