This Quick & Flavorful Shrimp Fried Rice is a classic Asian-inspired dish that’s both hearty and satisfying, making it a perfect family-friendly meal. The image displays a generous serving of fried rice in a white bowl, boasting a beautiful golden-brown color indicative of its savory sauce. Scattered throughout the rice are tender, pink shrimp, bright green peas, and diced carrots, adding vibrant color and texture. Fluffy scrambled egg bits are also visible, contributing to the dish’s richness. The entire dish is garnished with thinly sliced green onions, providing a fresh, aromatic finish. The key to great fried rice lies in using cold, day-old rice, which prevents it from becoming clumpy and ensures each grain is distinct and lightly crisped.
Ingredients:
- 3 cups cooked white rice, preferably cold, day-old rice (freshly cooked rice will be too moist)
- 1 tablespoon vegetable oil or other neutral cooking oil, plus more as needed
- 8 ounces (about 1 cup) raw shrimp, peeled, deveined, and tails removed (if desired)
- 2 large eggs, lightly beaten
- 1 cup frozen peas
- ½ cup diced carrots (about 1 medium carrot)
- 3-4 green onions, thinly sliced, divided (white and green parts separated)
For the Sauce:
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for deeper umami flavor)
- 1 teaspoon sesame oil
- ½ teaspoon sugar (optional, to balance flavors)
- Pinch of white pepper (optional)
Equipment:
- Large wok or a large skillet (non-stick or cast iron)
- Small bowl (for sauce)
- Whisk (for eggs and sauce)
- Spatula or wooden spoon
- Measuring cups and spoons
- Serving bowls
Instructions:
- Prepare the Ingredients:
- Ensure your cooked white rice is cold and preferably day-old. This helps prevent the rice from clumping and becoming mushy when stir-fried. If using fresh rice, spread it out on a baking sheet and refrigerate for at least 30 minutes to dry it out.
- Pat the peeled and deveined shrimp dry with paper towels. This helps them sear better and prevents excess moisture in the pan.
- Lightly beat the 2 large eggs in a small bowl.
- Dice the carrots and have the frozen peas ready.
- Thinly slice the green onions, separating the white and green parts. The white parts will be cooked with the vegetables, while the green parts will be used for garnish.
- In a separate small bowl, whisk together all the sauce ingredients: soy sauce, optional oyster sauce, sesame oil, optional sugar, and optional white pepper. Set aside.
- Cook the Eggs:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Pour in the beaten eggs and scramble them until just cooked through but still soft. Break them into small pieces with your spatula. Remove the cooked eggs from the wok and set aside.
- Cook the Shrimp and Vegetables:
- Add a little more oil to the hot wok if needed.
- Add the shrimp to the wok and cook for 1-2 minutes per side, or until they turn pink and opaque. Do not overcook, as they will continue to cook slightly with the rice. Remove the cooked shrimp from the wok and set aside with the eggs.
- Add another small amount of oil to the wok if necessary.
- Add the diced carrots and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until the carrots are slightly tender-crisp.
- Add the frozen peas and stir-fry for another 1-2 minutes until heated through.
- Combine and Fry the Rice:
- Push the vegetables to one side of the wok. Add the cold, day-old rice to the empty side of the wok. Break up any clumps with your spatula.
- Spread the rice evenly across the bottom of the wok and let it cook undisturbed for about 1-2 minutes to allow it to get slightly crispy.
- Begin to stir-fry the rice, incorporating the vegetables. Continue to stir-fry for 3-5 minutes, ensuring the rice grains are separated and heated through.
- Add Sauce and Finish:
- Pour the prepared sauce mixture evenly over the rice. Toss and stir-fry vigorously for 1-2 minutes, ensuring all the rice is well coated and the sauce is fully absorbed. The rice will take on a lovely golden-brown color.
- Return the cooked scrambled eggs and shrimp to the wok. Toss everything together for another minute to combine and heat through.
- Serve:
- Transfer the Quick & Flavorful Shrimp Fried Rice to serving bowls.
- Garnish generously with the reserved green parts of the sliced green onions.
- Serve immediately as a satisfying main course or a delicious side dish. This recipe provides a quick, flavorful, and family-friendly meal option.