10-Min Teriyaki Shrimp Fried Rice Recipe
Shrimp Teriyaki Fried Rice is a quick and flavorful dish with tender shrimp, fluffy rice, and a light sweet-savory teriyaki sauce.
Ingredients
For the shrimp
- 1 pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
For the stir-fry
- 3 tablespoons cooking oil, divided (high-smoking-point oil)
- ½ medium onion, finely diced
- ½ cup carrots, diced (defrosted if frozen)
- 2 large eggs, beaten
- 3 cups overnight jasmine rice
- 2 stalks scallions, thinly sliced
Instructions
- To season the shrimp, in a bowl, add the shrimp, salt, white pepper, and cornstarch and mix until evenly coated, then add the cooking oil and toss gently to combine.
- To make the sauce, in a bowl, combine the soy sauce, sake, mirin, and sugar and mix until the sugar is dissolved.
- To prepare the rice, loosen the overnight rice with your hands so the grains separate easily before cooking.
- To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil, add the shrimp and garlic, and stir-fry for about 1 minute until just pink, then remove.
- To stir-fry the vegetables, in the same wok over high heat, add 1 tablespoon of cooking oil, add the onion and carrot and stir-fry for about 30 seconds until fragrant, then remove.
- To cook the eggs and rice, in the wok over high heat, add the remaining 1 tablespoon of cooking oil, add the eggs and scramble until partially set, then add the rice and stir-fry until heated through and the grains are separated.
- To combine, return the shrimp and vegetables to the wok, pour in the sauce and toss quickly until evenly coated, then add the scallions and give a final toss.
- To serve, transfer to a plate and serve hot.
Video
Notes
- Dry rice is key: Slightly dried or overnight rice helps keep the grains separate and prevents mushy fried rice.
- Don’t overcook the shrimp: Cook just until pink, then remove—it will finish cooking later.
- High heat matters: A hot wok helps evaporate moisture and gives better texture.
- Cook in stages: This keeps everything from steaming and helps maintain texture.
- Don’t over-sauce: Fried rice should be lightly coated, not wet.
- Protein swap: You can use chicken, beef, tofu, or a mix—adjust cooking time as needed.