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Shrimp Fried Rice Recipe

Chinese · Main course · 25 min total

A quick and flavorful shrimp fried rice that's perfect for using up leftover rice and vegetables. This classic Chinese takeout favorite is easy to make at home.

Ingredients

• 3 cups cooked white rice, preferably day-old
• 1/2 lb (225g) raw shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1/2 teaspoon white pepper (or black pepper)
• Salt to taste

Instructions

1. Pat shrimp dry with paper towels and season with a pinch of salt and white pepper.
2. Heat vegetable oil in a wok or large skillet over high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
3. Add beaten eggs to the pan and scramble until just set. Remove and set aside with shrimp.
4. Add sesame oil to the pan. Add garlic and green onions (reserve some for garnish) and stir-fry for 30 seconds.
5. Add rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
6. Add peas and carrots, soy sauce, and white pepper. Toss to combine.
7. Return shrimp and eggs to the pan. Stir-fry for 1-2 minutes until everything is well mixed and hot.
8. Taste and adjust seasoning with salt or more soy sauce. Garnish with reserved green onions and serve immediately.

Tips

• Use cold, day-old rice for best texture; fresh rice can be too sticky.
• For extra flavor, add a splash of oyster sauce or a pinch of MSG.
• Serve with chili oil or sriracha for heat.

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