Description
The secret to better-than-takeout shrimp fried rice is in your kitchen! This 30-minute wonder uses cold rice for that perfect texture and juicy shrimp for protein-packed flavor in every bite.
Ingredients
Scale
- 1 pound (450g) medium shrimp, peeled and deveined
- 3 cups (600g) cooked and chilled long-grain rice (preferably day-old)
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup (150g) frozen peas and carrots, thawed
- 3 green onions, thinly sliced
- 2–3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- Salt to taste
Instructions
- Pat shrimp dry and season lightly with salt and pepper. Break up any clumps in cold rice with your fingers.
- Heat 1 tablespoon oil in a wok over high heat. Cook shrimp 1-2 minutes per side until pink. Remove to a plate.
- Add another tablespoon of oil if needed. Pour in beaten eggs and scramble until just set, about 30 seconds. Remove and set aside.
- Add remaining oil. Stir-fry diced onions for 1 minute, then add garlic for 30 seconds until fragrant. Add peas and carrots, stir-frying for another minute.
- Add cold rice to the wok, breaking up any remaining clumps. Stir-fry for 2-3 minutes until grains are separated and coated with oil.
- Drizzle soy sauce and oyster sauce around the wok and toss until rice is evenly coated and lightly browned.
- Return shrimp and eggs to the wok. Add most of the green onions, sesame oil, and white pepper. Toss for 1-2 minutes until well combined and heated through.
- Transfer to serving dish, garnish with remaining green onions, and serve immediately.