Shrimp Fried Rice Hack (Printable)

Fast, savory shrimp fried rice with vibrant vegetables and bold seasonings for busy weeknights.

# Ingredient list:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# How-to:

01 - Warm the vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and just cooked through; remove and set aside.
03 - Pour in beaten eggs in the same pan and scramble quickly until just set; push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until warmed through.
05 - Incorporate chilled rice, breaking up clumps with a spatula; stir-fry for 2 minutes until combined and heated.
06 - Return shrimp to pan; add soy sauce, oyster sauce if using, sesame oil, and white pepper; stir well to coat evenly.
07 - Toss in sliced scallions and stir-fry for 1 additional minute.
08 - Taste and adjust seasoning if needed; serve hot garnished with extra scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It actually tastes like you spent an hour in the kitchen, but you're done before your water boils.
  • Day-old rice transforms into something crispy and alive instead of mushy, which somehow makes the whole dish feel less like leftovers and more like intention.
  • The shrimp cooks so fast it stays tender and sweet, and there's something satisfying about watching proteins go from gray to pink in real time.
02 -
  • Day-old or chilled rice is absolutely mandatory because warm fresh rice will stick together and become porridge instead of fried rice, and no amount of heat will fix that mistake.
  • The shrimp can go from perfectly cooked to rubbery in about 20 seconds, so watch them like a hawk and remove them the instant they're all pink because they'll keep cooking from residual heat.
03 -
  • Use a wok if you have one because the sloped sides make constant tossing easier and everything cooks more evenly, but a large nonstick skillet works just fine if that's what's in your cabinet.
  • Pat the shrimp completely dry before they hit the pan because any moisture means they'll steam instead of sear, and steam tastes like nothing.
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