10-Min Shrimp Fried Rice Recipe
Shrimp Fried Rice is a quick and fluffy fried rice made with juicy shrimp, overnight rice, vegetables, eggs, and a simple savory sauce.
Ingredients
For the shrimp
- ½ pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
For the sauce
- Pinch of white pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
For the stir-fry
- 3 tablespoons oil, separated
- ½ medium onion, thinly diced
- ½ cup peas
- ½ cup carrots, diced
- ½ cup corn kernels
- 2 large eggs, beaten
- 3 cups overnight rice
- 2 tablespoons scallions, thinly chopped
Instructions
- To season the shrimp: In a bowl, add the shrimp and season with salt and white pepper. Mix and set aside.
- To make the sauce: In a small bowl, whisk together the white pepper, soy sauce, and oyster sauce. Set aside.
- To stir-fry the shrimp: In a wok over high heat, add 1 tablespoon of oil. Add the shrimp and stir-fry until pink, about 30 seconds. Remove and set aside.
- To stir-fry the vegetables: In the same wok, add another tablespoon of oil. Add the onion, peas, carrots, and corn. Stir-fry until fragrant, about 30 seconds. Remove and set aside.
- To cook the eggs and rice: Add the remaining tablespoon of oil. Pour in the beaten eggs and scramble until partially cooked. Add the overnight rice. Stir-fry for 1 minute, breaking up any clumps until each grain is separated.
- To finish the fried rice: Return the shrimp and vegetables to the wok. Pour in the sauce and mix well to combine everything evenly. Top with scallions and serve hot.
Video
Notes
Use overnight rice: This is key to achieving that perfect, fluffy texture. Less moisture means better separation and faster stir-frying.
Best rice texture: Long-grain rice, especially jasmine rice, gives the fluffiest fried rice. Medium-grain rice is softer, and short-grain rice is stickier and chewier.
How to make overnight rice: Use a 1:1 ratio of rice to water. Cook in a rice cooker, then spread it on a plate to cool. Cover and refrigerate overnight.
If using fresh steamed rice: Spread the freshly cooked rice on a tray or large plate and let it cool for about 15 minutes before stir-frying. If you don’t have time, you can still use it, but the fried rice will be softer and a little more moist.
High heat: A hot wok helps the rice stir-fry quickly instead of steaming.
Cook separately: Stir-frying the shrimp and vegetables separately keeps the shrimp juicy and the vegetables crisp.
Customize it: Swap shrimp with chicken, tofu, ham, or whatever protein you have on hand. Add extra vegetables or even kimchi for a twist.