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A close-up view of a metal pan filled with delicious shrimp fried rice, featuring plump shrimp, peas, carrots, and egg.
Reda

Better Than Takeout Shrimp Fried Rice

Skip the takeout! This easy shrimp fried rice recipe comes together in under 30 minutes with perfectly cooked shrimp, fluffy rice, and crisp vegetables, all tossed in a savory homemade sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
For the Fried Rice
  • 3 tbsp neutral oil such as canola, avocado, or vegetable oil, divided
  • 1 lb large shrimp peeled, deveined, and tails removed
  • 2 large eggs lightly beaten
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup carrots finely diced
  • 3 cups cooked and chilled long-grain white rice day-old rice is best
  • 1/2 cup frozen peas no need to thaw
  • 1/4 cup green onions thinly sliced, plus more for garnish

Equipment

  • Wok or Large Skillet
  • Mixing Bowls
  • Spatula

Method
 

Prepare Components
  1. In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, toasted sesame oil, and white pepper. Set aside.
  2. Ensure all your vegetables are chopped and ready to go. Lightly beat the eggs in another small bowl. Pat the shrimp dry with a paper towel.
Cook the Shrimp & Eggs
  1. Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from the wok and set aside.
  2. Reduce the heat to medium. Add the beaten eggs to the same wok. Scramble gently, breaking them into small pieces. Once cooked, remove the eggs from the wok and set aside with the shrimp.
Stir-Fry
  1. Add the remaining 2 tablespoons of oil to the wok and increase heat to medium-high. Add the diced onion and carrots, and stir-fry for 2-3 minutes until the onion is translucent and the carrots are slightly tender. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the chilled rice to the wok. Use your spatula to break up any clumps. Spread the rice out in an even layer and let it cook for 2-3 minutes without stirring to get it slightly crispy. Then, begin stir-frying, tossing the rice with the vegetables for another 2 minutes until heated through.
  3. Pour the prepared sauce mixture over the rice and toss everything together until the rice is evenly coated.
  4. Return the cooked shrimp and scrambled eggs to the wok. Add the frozen peas and sliced green onions. Stir-fry for 1-2 minutes more, until the peas are heated through and everything is well combined.
  5. Taste and adjust seasoning if necessary. Serve immediately, garnished with extra green onions.

Notes

The key to great fried rice is using cold, day-old rice. The grains are drier and less starchy, which prevents them from clumping together. For best results, cook the rice a day ahead and refrigerate it uncovered. Feel free to add other vegetables like bell peppers, corn, or bean sprouts. Add them along with the carrots.