Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) large shrimp (26–30 count), fully thawed, peeled and deveined, tails removed, patted dry, cut into ¾-inch pieces; 4 cups (660 g) cooked long-grain white rice, cold (40°F / 4°C or below), day-old, kept refrigerated until use; 3 whole (150 g) large eggs, beaten with a pinch of salt; 1 cup (140 g) frozen peas, thawed under cool running water and drained; 4 cloves (12 g) garlic, minced; 4 whole (60 g) green onions, white and green parts separated, thinly sliced; 3 tbsp (45 ml) neutral oil (avocado, canola, or peanut); ¼ tsp (1½ g) kosher salt, for the shrimp, plus a pinch for the eggs and more to taste; 3 tbsp (45 ml) low-sodium soy sauce; 1 tbsp (15 ml) oyster sauce; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) ground white pepper, or black pepper

From the MyKitchenBank Kitchen

Takeout-style shrimp fried rice with fluffy egg, sweet peas, and garlicky, juicy shrimp, made in one skillet in about 25 minutes. The secret is properly chilled, day-old rice and a very hot pan.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

1 lb (450 g) large shrimp (26–30 count), fully thawed, peeled and deveined, tails removed, patted dry, cut into ¾-inch pieces
4 cups (660 g) cooked long-grain white rice, cold (40°F / 4°C or below), day-old, kept refrigerated until use
3 whole (150 g) large eggs, beaten with a pinch of salt
1 cup (140 g) frozen peas, thawed under cool running water and drained
4 cloves (12 g) garlic, minced
4 whole (60 g) green onions, white and green parts separated, thinly sliced
3 tbsp (45 ml) neutral oil (avocado, canola, or peanut)
¼ tsp (1.5 g) kosher salt, for the shrimp, plus a pinch for the eggs and more to taste
For the sauce
3 tbsp (45 ml) low-sodium soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) ground white pepper, or black pepper

Equipment (6)

12-inch (30 cm) nonstick or carbon steel skillet, or a 14-inch (35 cm) wok
Large spatula or wok spatula
Small bowl for the sauce
Medium bowl for the eggs
Instant-read thermometer
Paper towels

Steps

Before you start

Use cold, day-old cooked rice that has been kept at 40°F (4°C) or below. To make it fresh, cook 1⅓ cups (260 g) uncooked long-grain rice, spread it in a thin layer (about 1 inch / 2.5 cm deep) on a sheet pan, and refrigerate within 30 minutes of cooking, never more than 1 hour. Chill at least 1 hour more, until fully cold. Use within 2 days.
Thaw frozen shrimp overnight in the refrigerator, or seal them in a zip-top bag and submerge in cold water, changing the water every 30 minutes, for 20–30 minutes until fully pliable with no ice in the center. Never use warm water. Cook right after thawing.
Have everything chopped, measured, and next to the stove before you turn on the heat. Keep the rice and seasoned shrimp in the refrigerator until they go in the pan.
Use a 12-inch (30 cm) skillet or a wok. Do not crowd the pan.

1
Loosen the rice
- Take the cold rice from the refrigerator and break up any large clumps with your fingers until the grains are mostly separate.
- Cover and return it to the refrigerator right away.
- Keep it there until step 7.
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Ready when: Rice grains fall apart loosely with no large clumps.
Tip: Clumpy rice heats unevenly and turns mushy. Keep rice out of the fridge no more than 30 minutes total.
2
Mix the sauce
- In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper.
- Set aside.
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Ready when: Sauce looks uniformly dark and smooth.
3
Season shrimp, beat eggs
- Pat the thawed shrimp pieces very dry with paper towels and toss with ¼ tsp of the salt on a plate.
- Cover and refrigerate until step 4.
- Beat the eggs in a medium bowl with a pinch of salt.
- Slice the green onions, mince the garlic, and drain the peas while you work.
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Ready when: Shrimp surface looks dry, not wet.
Tip: Wet shrimp steam instead of sear.
4
Sear the shrimp
- Heat a 12-inch skillet over high heat for 1 minute until very hot.
- Add 1 tbsp oil and swirl.
- Add the shrimp in a single layer and cook without moving for 1 minute, then stir and cook 1–2 more minutes.
- Cut open the thickest piece to check, and use a thermometer if unsure.
- Transfer to a clean plate.
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Ready when: Shrimp are pink, curled, and opaque throughout, reaching at least 145°F (63°C) in the thickest piece.
Tip: Work in two batches if your pan is smaller than 12 inches.
5
Scramble the eggs
- Reduce heat to medium-high.
- Add 1 tbsp oil, then pour in the eggs.
- Let them set for 10 seconds, then gently scramble into small curds, about 1 minute.
- Move the eggs to the plate with the shrimp.
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Ready when: Eggs are fully set with no visible liquid egg.
Tip: Don't leave any runny egg; they get a final heating with the rice.
6
Cook the aromatics
- Return the heat to high.
- Add the remaining 1 tbsp oil, the garlic, and the white parts of the green onions.
- Stir constantly for 20–30 seconds.
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Ready when: Garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter; add the rice immediately if it browns too fast.
7
Fry the rice
- Take the cold rice from the refrigerator and add it to the pan, spreading it across the surface.
- Let it sit undisturbed for 30 seconds, then stir and toss for 3 minutes, pressing clumps against the pan with the spatula.
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Ready when: Rice is steaming hot, grains are separate and bouncy, and a few grains look lightly toasted.
Tip: Keep the rice moving at the end so the bottom doesn't scorch.
8
Add sauce and peas
- Drizzle the sauce around the edges of the pan, not directly on the rice, and toss for 1 minute to coat evenly.
- Add the peas and toss for 30 seconds.
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Ready when: Rice is evenly tan with no wet spots, and peas are bright green and hot.
Tip: Sauce on the hot pan edge caramelizes and adds more flavor.
9
Finish and serve
- Return the shrimp and eggs to the pan, breaking the eggs into small pieces.
- Toss for 1–2 minutes, until everything is steaming hot.
- Check the thickest shrimp and the center of the rice with a thermometer.
- Turn off the heat, stir in the green parts of the green onions, taste, and add salt if needed.
- Serve immediately.
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Ready when: Shrimp are opaque and firm and read at least 145°F (63°C) in the thickest piece; the rice is steaming hot.
Tip: If a shrimp piece is under 145°F, keep tossing 30 seconds more and recheck, but don't go much longer or the shrimp turn rubbery.

Good to know

Tips

Cold, dry rice is the key. Fresh warm rice absorbs too much moisture and turns gummy, and slow-cooled rice can grow bacteria that cooking doesn't destroy.
Keep the pan very hot and do not crowd it, because crowding makes food steam instead of fry.
Add the sauce, then taste at the end before adding more salt, because soy sauce brands vary a lot in saltiness.
For smoky wok flavor, let the rice sit still for 20–30 seconds at a time so it browns lightly on the bottom.

Make ahead

"Cook the rice and cool it fast: spread it thin on a sheet pan, refrigerate within 30 minutes (no more than 1 hour), then store covered at 40°F (4°C) or below for up to 2 days. Peel and chop raw shrimp up to 1 day ahead and refrigerate at 40°F (4°C) or below; season just before cooking. Chop the vegetables up to 1 day ahead. Mix the sauce up to 3 days ahead."

Storage & reheating

"Cool leftovers quickly, within 1 hour, by spreading them in shallow containers no more than 2 inches (5 cm) deep. Refrigerate airtight at 40°F (4°C) or below for up to 2 days. Freeze up to 2 months. Reheat in a hot skillet with 1 tbsp water for 3–4 minutes, or microwave covered with a damp paper towel for 2 minutes, stirring halfway, until steaming hot (165°F / 74°C). Reheat only once. Do not leave at room temperature more than 2 hours."

Substitutions

oyster sauce → Hoisin sauce or an extra 1 tbsp soy sauce plus ½ tsp sugar. Hoisin is sweeter; the soy-sugar version is slightly thinner in flavor.
large shrimp (26–30 count) → Diced cooked chicken or firm tofu. Add chicken at the end just to heat through to 165°F (74°C); sear tofu as in step 4.
cooked long-grain white rice → Day-old jasmine rice. Slightly softer and more fragrant; reduce the sauce by 1 tsp if the rice seems sticky.
frozen peas → Diced carrots, or a peas-and-carrots blend. Thaw frozen blends; fresh diced carrot should be cooked 2 minutes with the aromatics.