Shrimp Fried Rice

Imagine the sizzle of plump shrimp hitting a hot wok, the aromatic blend of garlic and green onions wafting through your kitchen, and the satisfying crunch of fresh vegetables folded into perfectly cooked rice. This Shrimp Fried Rice delivers all that and more in a dish that’s simultaneously comforting and exciting. A beloved staple in Chinese cuisine that’s found its way onto dinner tables worldwide, this homemade version elevates the takeout classic with fresh ingredients and authentic flavors. You’ll learn how to create restaurant-quality Shrimp Fried Rice with perfectly seasoned shrimp, fluffy rice, and a harmonious balance of textures and tastes that will make this recipe a regular in your meal rotation.

Why You’ll Love This Recipe

This Shrimp Fried Rice recipe strikes the perfect balance between authentic flavors and achievable home cooking. The contrast of textures is what makes this dish truly special – tender, succulent shrimp against the slight chew of jasmine rice, the soft scrambled eggs alongside crisp vegetables. Each bite offers a new sensation.

Unlike many restaurant versions, this recipe gives you complete control over the ingredients, allowing you to adjust the seasoning to your preference and ensure the freshest components. The umami-rich sauce with its blend of soy sauces, sesame oil, and chicken bouillon powder creates depth that elevates this from simple fried rice to a crave-worthy meal.

What’s more, this Shrimp Fried Rice comes together in under 30 minutes, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The recipe is also incredibly versatile – once you master the technique, you can customize it with whatever proteins or vegetables you have on hand, making it a true kitchen staple.

Ingredients List for the Shrimp Fried Rice

This Shrimp Fried Rice relies on a careful balance of fresh ingredients and pantry staples that work together to create authentic flavors. The combination of regular and dark soy sauce provides both flavor and the characteristic color, while the Shaoxing wine adds depth that distinguishes restaurant-quality fried rice.

Main Ingredients:

• 4 1/2 cups cooked jasmine rice
• 1 lb jumbo shrimp (or large shrimp, peeled & deveined)
• 1 shallot (or 1/4 small onion, finely diced)
• 3 garlic cloves (minced)
• 1/2 cup carrot (small diced, or sub with frozen)
• 1/2 cup peas (fresh or frozen)
• 3 large eggs (beaten)
• 4 tbsp vegetable oil (or any neutral oil)
• ½ green onion (finely chopped)

Shrimp Marinade:

• 1.5 tsp regular soy sauce (or light soy sauce)
• 1.5 tsp Shaoxing Cooking Grape juice (or dry sherry / dry white Grape juice / chicken broth)
• 1.5 tsp cornstarch (or potato starch / tapioca starch)
• 1.5 tsp vegetable oil (or any neutral oil)

Sauce:

• 2 tbsp regular soy sauce (or light soy sauce)
• 1/2 tbsp dark soy sauce
• 2 tsp sesame oil (toasted kind)
• 1 tsp chicken bouillon powder
• 1/8 tsp white pepper (or black pepper)

Pro Tips

Use Day-Old Rice: The secret to authentic Shrimp Fried Rice is starting with cold, day-old rice. Freshly cooked rice contains too much moisture and will result in soggy fried rice. Ideally, cook your rice the day before and refrigerate it overnight. The dried-out grains will separate beautifully when stir-fried, giving you that perfect restaurant-style texture where each grain remains distinct.

High Heat is Essential: Don’t be afraid of high heat when making Shrimp Fried Rice. A hot wok or large pan is crucial for achieving that coveted “wok hei” or breath of the wok – the slightly smoky flavor that distinguishes great fried rice. Make sure your pan is properly heated before adding ingredients, and work quickly to prevent burning. The high heat also ensures that ingredients cook rapidly while retaining their texture and color.

Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming rather than frying. Overcrowding leads to uneven cooking and soggy results. For the best Shrimp Fried Rice, ensure each component has room to sizzle properly. This is especially important when cooking the shrimp – they should get a nice sear rather than stew in their own juices.

Instructions

Step 1: In a large bowl, marinate the shrimp with marinade ingredients as listed above for 5 minutes and set aside.

Step 2: In a small bowl, combine the sauce ingredients as listed above. Set aside.

Step 3: Heat 3 tbsp or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.

Step 4: Sauté garlic and shallots for 10 seconds until fragrant. Add peas and carrots and stir fry for 10 seconds. Push to the side of the pan.

Step 5: Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.

Step 6: Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for 5 seconds. Then toss until rice is evenly coated and there’s no sauce left in the base of the pan. Remove from heat and garnish with green onions.

Variations

Spicy Shrimp Fried Rice: For heat lovers, transform this classic Shrimp Fried Rice into a fiery delight by adding 1-2 tablespoons of chili garlic sauce or sambal oelek to the sauce mixture. Alternatively, thinly slice 2-3 Thai bird chilies or a serrano pepper and stir-fry them with the garlic and shallots. The heat will infuse throughout the dish, creating a warming kick that pairs beautifully with the sweet shrimp.

Pineapple Shrimp Fried Rice: For a tropical twist on traditional Shrimp Fried Rice, add 1/2 cup of diced fresh pineapple when you reintroduce the shrimp to the pan. The sweet, tangy fruit balances the savory elements perfectly and creates a delightful taste contrast. Serve this variation in a hollowed-out pineapple half for an impressive presentation that’s reminiscent of Thai restaurant specialties.

Vegetable-Forward Shrimp Fried Rice: Double the vegetable content by adding 1/2 cup diced bell peppers, 1/4 cup corn kernels, and 1 cup chopped bok choy or spinach. This nutrient-dense version of Shrimp Fried Rice makes for a more complete one-dish meal while maintaining all the delicious flavors of the original.

Storage and Serving

Storage: Allow leftover Shrimp Fried Rice to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. When reheating, sprinkle a few drops of water over the rice to help restore moisture, then microwave until steaming hot or stir-fry quickly in a hot pan with a small amount of oil.

Serving Suggestions: Serve Shrimp Fried Rice as a complete meal on its own, or as part of a larger Chinese-inspired feast. For a simple yet elegant presentation, pack the fried rice into a small bowl, then invert onto the serving plate for a perfect dome shape. Garnish with additional sliced green onions and a sprinkle of sesame seeds.

For a restaurant-style experience, pair your Shrimp Fried Rice with egg drop soup or hot and sour soup as a starter. Side dishes like steamed or stir-fried bok choy with garlic, or simple cucumber salad dressed with rice vinegar provide refreshing contrasts to the rich, savory rice. For added protein, consider serving alongside Chinese BBQ pork (char siu) or simple steamed dumplings.

FAQs

Can I use fresh rice instead of day-old rice?
While day-old rice produces the best texture for Shrimp Fried Rice, you can use fresh rice in a pinch. Cook it with slightly less water than usual, then spread it on a baking sheet and place it in the refrigerator for 1-2 hours to dry out before using.

How do I prevent my fried rice from becoming mushy?
To avoid mushy Shrimp Fried Rice, use cold rice, maintain high heat while cooking, and don’t overcrowd the pan. Add ingredients in stages and keep everything moving with quick stirring motions to prevent steaming rather than frying.

What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute dry sherry, dry white wine, mirin (use half the amount), or chicken broth with a splash of rice vinegar to achieve a similar depth of flavor in your Shrimp Fried Rice.

Can I make this dish gluten-free?
Yes! Simply substitute tamari or gluten-free soy sauce for the regular and dark soy sauces, and ensure your chicken bouillon powder is gluten-free. The rest of the ingredients in this Shrimp Fried Rice recipe are naturally gluten-free.

What’s the best type of rice to use for fried rice?
Medium to long-grain rice varieties work best for Shrimp Fried Rice. Jasmine rice is ideal for its fragrance and texture, but you can also use basmati or standard long-grain rice. Avoid short-grain or glutinous rice varieties as they tend to become too sticky when stir-fried.

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