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Shrimp Fried Rice

Ingredients · Serves 4 · Prep 10 min · Total 22 min

  • 4 cups cooked white rice, cold, ideally a day old
  • 12 oz medium shrimp, peeled and deveined
  • ¼ tsp kosher salt
  • 3 tbsp vegetable oil, divided
  • 3 large eggs, beaten
  • 3 green onions, sliced, whites and greens kept separate
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup frozen peas and carrots
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • ¼ tsp white pepper
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Shrimp Fried Rice

Steps

  1. Break up the cold rice with your hands so there are no clumps.
  2. Pat the shrimp dry and season with the salt.
  3. Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat until shimmering. Add the shrimp and stir-fry until pink and opaque through, 145°F (63°C).
  4. Move the shrimp to a plate.
  5. Add 1 tablespoon oil and the eggs and scramble until just set.
  6. Move the eggs to the plate with the shrimp.
  7. Add the last tablespoon of oil, the green onion whites, garlic and ginger and stir for a few seconds until fragrant.
  8. Add the peas and carrots and stir-fry until hot.
  9. Add the rice and spread it out. Let it sit undisturbed for a minute, then toss. Repeat until the rice is hot and some grains are lightly crisp.
  10. Drizzle the soy sauce and oyster sauce around the edge of the pan and toss to coat.
  11. Return the shrimp and eggs, add the green onion greens, sesame oil and white pepper, and toss until everything is hot.
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Shrimp Fried Rice

Steps, continued

  1. Cook to 145°F inside (check with a thermometer).