Description
The BEST shrimp fried rice you’ll ever eat, this recipe rivals takeout with its perfect balance of sizzling textures and bold flavors. Ready in 30 minutes—no takeout required.
Ingredients
3 cups chilled, day-old Jasmine rice
1 lb medium or large shrimp, peeled and deveined
2 eggs, beaten
1 tbsp vegetable oil (for shrimp)
1 tbsp vegetable oil (for veggies)
1 yellow onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
Green onions, freshly sliced (for garnish)
Salt and pepper, to taste
Instructions
1. Sear shrimp 1-2 minutes per side until pink; remove from pan.
2. Scramble eggs gently in the same skillet; remove from pan.
3. Sauté diced onion, minced garlic, peas, and carrots until fragrant.
4. Add chilled rice on high heat, breaking up clumps for 3-4 minutes.
5. Drizzle with soy sauce and sesame oil; return shrimp and eggs to pan.
6. Garnish with green onions and serve immediately.
Notes
The “Dry Rice” Rule: Cold, dry, day-old rice prevents it from turning mushy. Flash-dry fresh rice in the freezer for 15 minutes if needed.
Protein Swap: Swap shrimp for diced chicken, beef, or extra-firm tofu.
Spice It Up: Stir sriracha, chili garlic sauce, or red pepper flakes into the soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-American