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Fried Rice · Shrimp

Shrimp Fried Rice

Juicy shrimp, scrambled egg, peas and carrots tossed with cold rice in a smoking-hot pan. Faster than takeout and a great use for leftover rice.

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Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Easy

Ingredients

  • 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

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

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.

Tip: Freshly cooked rice turns mushy. If you don't have leftovers, spread hot rice on a sheet pan and refrigerate it uncovered for an hour.

Tip: Refrigerate cooked rice within 2 hours of cooking it.

Storage: Refrigerate within 2 hours, up to 3 days. Reheat until steaming hot all the way through.

Estimated nutrition per serving: 470 calories · protein 29 g · carbohydrates 51 g · fiber 2 g · sugars <1 g · fat 16 g (saturated 3 g) · sodium 1,070 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.