Authentic Shrimp Fried Rice (Printable)

Tender shrimp, fluffy jasmine rice, and crisp vegetables wok-fried with savory Asian seasonings for a quick, satisfying meal.

# What You'll Need:

→ Seafood

01 - 10 oz medium shrimp, peeled and deveined

→ Rice

02 - 4 cups cooked jasmine rice, preferably day-old and chilled

→ Vegetables

03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced

→ Eggs

07 - 2 large eggs, lightly beaten

→ Seasonings & Sauces

08 - 3 tbsp soy sauce, low-sodium preferred
09 - 1 tbsp oyster sauce
10 - 1 tsp sesame oil
11 - ½ tsp white pepper

→ Oils

12 - 2 tbsp vegetable oil

# How To Make It:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
02 - Add remaining 1 tablespoon oil to the wok. Add onion and garlic; stir-fry for 1-2 minutes until fragrant and translucent.
03 - Push the onions and garlic to the side. Pour in beaten eggs and scramble gently until just set.
04 - Add the peas and carrots, stirring everything together with the aromatics and eggs.
05 - Add the chilled rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through.
06 - Return the cooked shrimp to the wok. Add soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry for another 2 minutes, ensuring everything is evenly coated.
07 - Stir in green onions, adjust seasoning if necessary, and remove from heat. Serve immediately, garnished with extra green onions if desired.

# Expert Suggestions:

01 -
  • The rice stays perfectly fluffy, never gummy or clumped together
  • Ready in 30 minutes but tastes like it came from a restaurant kitchen
  • Customizable with whatever proteins or vegetables you have on hand
02 -
  • Cold, day-old rice is the absolute difference between restaurant-quality fried rice and a disappointment
  • Work quickly and keep everything moving—this dish rewards confidence and speed
  • Have all ingredients prepped before you turn on the stove, once you start cooking there's no time to chop
03 -
  • Cut your vegetables and protein to roughly the same size for even cooking
  • Use a large spatula with a thin edge to slide under rice clumps without crushing grains
  • Let the wok reheat between additions if it starts losing its sizzle

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