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Shrimp Fried Rice

A close-up of a bowl of shrimp fried rice, featuring plump shrimp, scrambled eggs, peas, and green onions.
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A quick and easy shrimp fried rice recipe that mimics takeout flavor with tender shrimp and smoky wok hei.

Ingredients

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  • 1 tablespoon baking soda
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 tablespoon neutral oil, plus more for cooking
  • 1 pound day-old cooked rice
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots
  • 2 scallions, green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar

Instructions

  1. In a bowl, toss shrimp with baking soda. Let sit for 15 minutes. Rinse shrimp thoroughly under cold water and pat dry. Toss shrimp with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, sesame oil, and sugar for the sauce.
  3. Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add shrimp in a single layer and cook until pink and opaque, about 1-2 minutes per side. Remove shrimp from wok.
  4. Add a little more oil to the wok if needed. Add beaten eggs and scramble until just set. Remove eggs from wok and set aside.
  5. Add 1 tablespoon of oil to the wok. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the day-old rice and break it up with your spatula. Stir-fry for 2-3 minutes until heated through.
  6. Add peas and carrots to the wok and stir-fry for another 2 minutes.
  7. Push rice to one side of the wok. Pour the sauce mixture into the empty side and let it bubble for a few seconds.
  8. Add the cooked shrimp and scrambled eggs back to the wok. Toss everything together to combine and coat evenly with the sauce.
  9. Stir-fry for another 1-2 minutes until everything is heated through.
  10. Stir in the green parts of the scallions.

Notes

  • Using day-old rice is crucial for the best texture; fresh rice will be too moist.
  • For authentic wok hei flavor, cook in batches to avoid overcrowding the pan and ensure high heat.
  • Adjust sauce ingredients to your preference.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://kingscook.com/shrimp-fried-rice-15-min-takeout/