Eid Dinner Party Egg Fried Rice with Shrimp
A vibrant, restaurant-quality fried rice featuring tender shrimp, fluffy jasmine rice, and silky scrambled eggs, finished with sesame oil and fresh green onions. This dish comes together quickly once rice is cooked and cooled, making it perfect for a festive dinner party. The combination of soy sauce, garlic, and ginger creates a savory base, while cashews and peas add texture and color.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Cook jasmine rice ahead and chill completely (at least 2 hours, or make it the day before)
- Have all ingredients prepped and ready before you start cooking—this dish moves fast
- Peel and devein shrimp; pat dry with paper towels for best texture
- Use a large wok or skillet (at least 12 inches) so ingredients cook evenly without crowding
Cook eggs and set aside
- Heat a large wok or 12-inch skillet over medium-high heat.
- Add 1 tablespoon of vegetable oil and swirl to coat.
- Once shimmering, pour in the beaten eggs and let them sit undisturbed for 15–20 seconds, then gently scramble with a spatula, breaking them into small curds.
- Cook until just set but still slightly soft, about 1½ minutes.
- Transfer to a small plate and set aside.
+ Show details− Hide details
Ready when: Eggs are just set but still soft, broken into small pieces
Tip: Slightly undercook the eggs here—they'll warm through again when you add them back to the rice.
Sear shrimp until pink
- In the same wok, add 1 tablespoon of vegetable oil.
- Once it shimmers, add the shrimp in a single layer and let cook without stirring for 1 minute.
- Toss and cook for another 1–2 minutes until the shrimp are opaque and pink throughout.
- Season lightly with salt and pepper.
- Transfer to the plate with the eggs.
+ Show details− Hide details
Ready when: Shrimp are opaque and bright pink, no gray remaining
Tip: Don't crowd the shrimp or move them around too much—let them sear to develop flavor.
Aromatics and rice
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the chilled jasmine rice, breaking up any clumps with the spatula.
- Stir-fry for 2–3 minutes, pressing the rice against the wok to separate grains and lightly toast them.
+ Show details− Hide details
Ready when: Rice grains are heated through and slightly separated, garlic is fragrant
Tip: Use day-old or chilled rice—warm or room-temperature rice tends to clump and become mushy.
Add peas and sauce
- Pour the soy sauce and sesame oil over the rice and toss constantly for 1 minute to coat.
- Add the thawed peas and cashews, stirring to distribute evenly.
- Cook for 1 minute more.
+ Show details− Hide details
Ready when: Peas are heated, everything is well combined and fragrant
Tip: Don't skip the toasting of the rice—it prevents the final dish from being wet or gummy.
Return protein and finish
- Add the cooked eggs and shrimp back to the wok along with the white and light green parts of the green onions.
- Toss gently for 1–2 minutes until everything is heated through and well combined.
- Taste and adjust seasoning with additional salt, white pepper, or a splash more soy sauce if needed.
+ Show details− Hide details
Ready when: Shrimp and eggs are warm, all ingredients are evenly distributed
Tip: Taste before serving and adjust seasoning—the dish should be savory but not overly salty.
Plate and garnish
- Divide the fried rice among four serving bowls or plates.
- Top each portion with a pinch of the reserved dark green onion tops for color and freshness.
- Serve immediately while hot.
+ Show details− Hide details
Tip: The dark green onion tops add a fresh onion flavor and visual pop—save them for the garnish rather than cooking them into the dish.
Good to know
Tips
- Cold, day-old jasmine rice is essential—if you only have warm rice, spread it on a baking sheet, cool it to room temperature, and refrigerate for at least 30 minutes before using.
- For extra elegance at a dinner party, serve the fried rice on a large platter instead of individual bowls, and let guests help themselves.
- Don't rush the stir-frying: high heat, quick movements, and good ingredients are what create that restaurant-quality texture and flavor.
- Sesame oil is aromatic and can burn, so add it near the end of cooking rather than at the beginning. A small amount goes a long way.
Make ahead
Cook and chill the jasmine rice up to 1 day ahead. Prep all vegetables and mince garlic and ginger up to 4 hours in advance, storing them separately in airtight containers. Peel and devein shrimp up to 8 hours ahead, patting dry and refrigerating in a covered container.
Storage & reheating
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water, stirring gently until warmed through, about 3–4 minutes. Do not freeze, as the eggs and shrimp can become rubbery.
Substitutions
- medium shrimp, peeled and deveined → diced cooked chicken breast or rotisserie chicken. Use about ½ lb (225 g) shredded or diced. Add in the final step without the searing step; just warm through.
- frozen peas → diced carrots, corn, or diced bell pepper. Use the same amount. If using carrots, dice small and add with the garlic and ginger so they soften.
- roasted salted cashews → sliced almonds, peanuts, or sesame seeds. Use the same amount. Sesame seeds add an extra nutty flavor that complements the sesame oil.
- sesame oil → peanut oil or omit. Peanut oil works but has less aromatic impact; omitting creates a lighter result. Reduce soy sauce by 1 tablespoon if omitting sesame oil.
