Shrimp Fried Rice Recipe
This Shrimp Fried Rice Recipe is the weeknight dinner that everyone in the family will ask for again and again. Bold wok flavor. Juicy, perfectly cooked shrimp. Fluffy rice with slightly crispy edges. Furthermore, this Shrimp Fried Rice Recipe is ready in just 20 minutes from start to finish. Moreover, it uses simple ingredients you very likely already have at home right now.
Additionally, homemade fried rice is so far superior to takeaway that the comparison is barely fair. For more incredible seafood and quick dinner recipes, also explore our Garlic Butter Shrimp Pasta, our classic Grilled Fish Recipe and our full Sea Food collection.
The Secret to This Shrimp Fried Rice Recipe
The most important secret in any Shrimp Fried Rice Recipe is day old rice. Freshly cooked rice contains too much moisture. Furthermore, it steams in the wok and clumps together rather than frying separately. On the other hand, rice that has been cooked and refrigerated overnight has dried out slightly. Consequently, each grain fries independently and develops the slightly crispy, toasted edges that define great fried rice.
How to Prepare the Rice
Cook the rice the day before and spread it on a tray to cool. Then refrigerate uncovered overnight. Moreover, this drying process is essential. If you are short on time, spread freshly cooked rice on a baking tray and refrigerate for at least 2 hours. Consequently, it dries out enough to produce a good result.
Wok Hei — The Shrimp Fried Rice Recipe Flavor Secret
Wok hei is the smoky, slightly charred flavor that makes restaurant fried rice so deeply satisfying. Furthermore, achieving it at home requires very high heat and a wok or large cast iron pan. Consequently, the rice and shrimp develop caramelized, slightly smoky edges that no amount of seasoning can replicate without the heat.
How to Get Wok Hei at Home
Use the highest flame your hob will produce. Moreover, heat the wok until it is visibly smoking before adding any oil. Additionally, cook in small batches rather than adding everything at once. Consequently, the temperature stays high enough to fry rather than steam the ingredients.
The Sauce for This Shrimp Fried Rice Recipe
The sauce is the soul of this Shrimp Fried Rice Recipe. Furthermore, it is a simple combination of soy sauce, oyster sauce and sesame oil. Each ingredient plays a specific role.
Sauce Ingredient Roles
- Soy sauce — Provides the deep, savory and slightly salty backbone. Moreover, use light soy sauce for seasoning and a small amount of dark soy for color.
- Oyster sauce — Adds a rich, sweet and deeply umami flavor. Furthermore, it is what gives this Shrimp Fried Rice Recipe that unmistakably restaurant quality depth.
- Sesame oil — Added at the very end. It is purely for aroma and flavor. Additionally, it should never be used for cooking as it burns at high temperatures.
- White pepper — The traditional seasoning for fried rice. Moreover, it adds a gentle heat that is more subtle and less sharp than black pepper.
What Vegetables to Use in This Shrimp Fried Rice Recipe
Fried rice is one of the best fridge clearout meals you can make. Furthermore, almost any vegetable works well in this Shrimp Fried Rice Recipe. Here are the best options:
- Frozen peas — Added straight from frozen. Moreover, they cook in seconds in the hot wok and add bursts of sweet freshness throughout.
- Carrots — Diced small for quick cooking. Additionally, they add sweetness, color and a satisfying bite.
- Spring onions — Both the white and green parts. Furthermore, the whites go in early for flavor and the greens are added last as a fresh garnish.
- Corn — Fresh or frozen kernels add sweetness and texture. Consequently, they pair beautifully with the savory sauce.
- Bean sprouts — Added in the last 60 seconds. Moreover, they provide a delicate crunch that contrasts beautifully with the soft rice.
How to Make This Shrimp Fried Rice Recipe
The method is fast and exciting. First, cook the shrimp and set aside. Then, scramble the eggs and set aside. Next, fry the vegetables and rice together on high heat. Finally, return everything to the wok, add the sauce and toss. The full method is in the recipe card below.
What to Serve with Shrimp Fried Rice
This Shrimp Fried Rice Recipe is a complete meal on its own. However, these dishes pair beautifully alongside:
Perfect Pairings
- Our crispy Veg Spring Rolls Recipe — furthermore, spring rolls and fried rice together make the ultimate Chinese inspired feast
- Our golden Garlic Bread Bites alongside for an indulgent fusion side option
- Our refreshing Greek Salad for a light and fresh contrast to the rich savory rice
- Our silky Garlic Butter Shrimp Pasta as a second seafood dish for a special dinner
- Extra soy sauce, chili oil and sliced spring onions on the table for guests to season to their own taste
Vegetable Fried Rice — Omit the shrimp entirely and double the vegetables. Moreover, add extra egg or firm tofu for protein. Consequently, it makes a satisfying and complete vegetarian meal.
Kimchi Fried Rice — Add 100g of drained and chopped kimchi with the vegetables. Additionally, replace half the soy sauce with the kimchi brine for a deeply fermented and spicy variation.
Pineapple Fried Rice — Add 100g of diced fresh pineapple and a handful of cashews. Furthermore, the sweet and savory combination is a Thai inspired classic that works beautifully with shrimp.
Spicy Version — Add 1 tablespoon of chili garlic sauce or sambal oelek to the sauce mixture. Moreover, finish with a drizzle of chili oil just before serving.
Make This Shrimp Fried Rice Recipe Tonight
In conclusion, this Shrimp Fried Rice Recipe is the quickest, most satisfying and most impressive seafood dinner you can make in just 20 minutes. Therefore, whether it is a busy weeknight or a casual dinner with friends, this recipe always delivers. Browse more of our delicious Sea Food recipes and share your results in the comments below!
Shrimp Fried Rice Recipe
Juicy shrimp, fluffy day old rice and crisp vegetables in a rich savory wok sauce. Better than any takeaway and ready in just 20 minutes.
Ingredients
- The Rice and Shrimp
- 600 gDay old cooked long grain or jasmine riceCooked the day before and refrigerated overnight — this is essential for the best texture
- 300 gLarge raw shrimp, peeled and deveinedRaw shrimp gives a better texture than pre cooked. Pat completely dry before cooking
- 3Eggs, lightly beaten
- The Vegetables
- 4Spring onions, whites and greens separated and sliced
- 3 clovesGarlic, finely minced
- 1 tspFresh ginger, finely grated
- 150 gFrozen peas
- 2Carrots, peeled and finely diced
- The Sauce
- 3 tbspLight soy sauce
- 1 tbspDark soy sauceFor color and depth — do not substitute with more light soy
- 2 tbspOyster sauce
- 1 tspSesame oil — added at the very end only
- ½ tspWhite pepper
- For Cooking
- 3 tbspNeutral oil (sunflower or vegetable), divided
Equipment
Method for This Shrimp Fried Rice Recipe
- 1 Mix the sauce: Combine the light soy sauce, dark soy sauce, oyster sauce and white pepper in a small bowl. Stir until fully mixed. Set aside. Having the sauce ready before you start cooking is essential. Furthermore, fried rice cooks extremely fast and there is no time to measure sauces once the wok is hot.
- 2 Cook the shrimp: Heat 1 tablespoon of oil in the wok over the highest heat your hob will produce. Add the shrimp in a single layer. Cook for 60 to 90 seconds per side until pink and curled. Do not overcook. Remove from the wok and set aside. Overcooked shrimp become rubbery and chewy. Furthermore, they will be returned to the wok at the end to heat through.
- 3 Scramble the eggs: Add another half tablespoon of oil. Pour in the beaten eggs. Scramble quickly over high heat for 30 to 40 seconds until just set but still slightly soft. Remove immediately and set aside. Moreover, soft scrambled eggs that finish cooking in the hot rice taste far better than hard, dry scrambled eggs added at the end.
- 4 Cook the aromatics and vegetables: Add the remaining oil. Add the spring onion whites, garlic and ginger. Stir fry for 30 seconds until fragrant. Add the carrots and stir fry for 2 minutes. Add the frozen peas and cook for a further 1 minute. Furthermore, keep everything moving constantly — nothing should sit still in a hot wok.
- 5 Fry the rice: Add the cold day old rice. Break up any clumps with the spatula. Press the rice against the hot wok surface and leave undisturbed for 45 seconds. Then toss and press again. Repeat this press and toss motion for 3 to 4 minutes. Consequently, the rice develops slightly crispy, toasted edges that are the signature of great fried rice.
- 6 Add sauce, shrimp and eggs: Pour the sauce over the rice. Toss thoroughly for 1 minute until every grain is evenly coated. Return the cooked shrimp and scrambled eggs to the wok. Toss gently to combine. Remove from the heat. Drizzle with sesame oil and toss once more. Scatter the spring onion greens on top. Serve immediately in warm bowls.
Nutrition (Per Serving — 1 of 4 portions)
* Nutritional values are estimates per serving. Using reduced sodium soy sauce lowers sodium to approximately 650mg per serving. Adding extra vegetables reduces calorie density without significantly affecting overall nutrition.
Notes
- Day old rice is not optional — it is essential. Fresh rice contains too much moisture and steams in the wok. Furthermore, the clumping makes it impossible to achieve the separate, slightly crispy grains that define great fried rice. Cook the rice the evening before and refrigerate it overnight uncovered.
- Cook on the highest heat possible. Fried rice requires very high heat to develop wok hei — the smoky, slightly caramelized flavor that makes it taste like a restaurant dish. Moreover, low or medium heat simply steams the ingredients and produces flat, dull results.
- Cook in stages — shrimp first, then eggs, then vegetables, then rice. Adding everything at once drops the temperature too dramatically. Furthermore, cooking in stages ensures every component is perfectly cooked before being combined at the end.
- This Shrimp Fried Rice Recipe serves 4 generously as a main course. To serve 6, increase the rice to 800g and the shrimp to 400g. Furthermore, scale the sauce and vegetables proportionally.
- Leftover fried rice keeps in the refrigerator for up to 2 days. Reheat in a hot wok with a splash of soy sauce for 2 to 3 minutes. On the other hand, microwaving makes the rice soft and slightly sticky.
Tips for the Perfect Shrimp Fried Rice Recipe Every Time
- Pat the shrimp completely dry before cooking. Any moisture on the surface causes the shrimp to steam rather than sear. Furthermore, dry shrimp develop a beautiful golden color and a firmer, more satisfying texture in the hot wok.
- Break up the cold rice clumps before it hits the wok. Use your fingers to separate any large chunks while the rice is still cold. Moreover, this ensures even cooking once it hits the hot surface and prevents large hard lumps in the finished dish.
- Never add sesame oil during cooking. It has a very low smoke point and burns immediately at high temperatures. Furthermore, burnt sesame oil produces a bitter, acrid flavor that ruins the entire dish. Always add it off the heat at the very last moment.
- Use a large enough wok or pan. Overcrowding is the enemy of great fried rice. Moreover, if the pan is too small for the quantity of rice, cook in two batches. Consequently, the rice fries rather than steams and develops those essential crispy edges.
- Taste before serving and adjust the seasoning. Soy sauces vary significantly in saltiness between brands. Therefore, always taste the finished dish before serving and add a touch more soy sauce if needed. Additionally, a final crack of white pepper brightens all the flavors.