Description
This shrimp fried rice is the perfect one-pan meal—quick, satisfying, and packed with flavor. Made with day-old rice, juicy shrimp, fluffy scrambled eggs, and crisp veggies, it’s a weeknight favorite that tastes just like your favorite takeout. Whether you’re cooking for yourself or a crowd, this dish is endlessly customizable and always a crowd-pleaser.
Ingredients
- 3 cups cold, cooked white rice (day-old rice is best)
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil (divided)
- 2 eggs, beaten
- ½ cup diced carrots
- ½ cup frozen peas
- 3 cloves garlic, minced
- 3 green onions, chopped (separate whites and greens)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- Pinch of white pepper (optional)
- Salt to taste
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes until pink. Remove and set aside.
- Add a little more oil, pour in the beaten eggs, and scramble lightly. Remove from pan and set aside.
- Add remaining oil and sauté garlic and the white parts of green onions for 30 seconds. Add carrots and peas and stir-fry for 2–3 minutes.
- Add the rice and increase heat to high. Stir well and let it sit undisturbed for a minute to crisp up.
- Return shrimp and eggs to the pan. Add soy sauce, oyster sauce, and white pepper. Toss everything to combine.
- Finish with green onions and sesame oil. Taste and adjust seasoning as needed.
- Serve hot and enjoy!
Notes
- Day-old rice is key. If you don’t have any, spread freshly cooked rice on a tray and chill in the fridge for 30 minutes.
- You can swap shrimp for chicken, tofu, or even beef.
- Make it spicy with a drizzle of chili oil or sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian (Chinese-Inspired)