Shrimp Fried Rice Dish
This Shrimp Fried Rice is a masterclass in high-heat cooking, designed to deliver that elusive “wok hei” (breath of the wok) flavor in a home kitchen. The secret lies in using chilled, day-old rice, which has a lower moisture content that allows the grains to fry and crisp rather than steam and clump.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- 2 cups cooked and cooled white rice (preferably jasmine)
- 1 cup frozen peas and carrots, thawed
- 2 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
Preparation
1
Sear the Shrimp
2-3 minutes
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the shrimp in a single layer and sear until pink and opaque. Remove the shrimp from the pan immediately to prevent overcooking and set aside.
2
Scramble the Eggs
Quick set
Lower the heat to medium-high. Add a splash of oil if needed, pour in the beaten eggs, and scramble quickly until just set. Break them into small pieces with your spatula and remove them from the pan.
3
Fry the Aromatics and Veggies
Build the base
Add the remaining tablespoon of oil to the pan. Sauté the garlic for 30 seconds until fragrant, then toss in the peas and carrots. Cook for 2 minutes until tender-crisp.
4
The Big Toss
High heat is key
Increase the heat to high and add the chilled rice. Break up any large clumps and fry for 3–4 minutes, stirring constantly until the rice starts to brown slightly.
5
Season and Finish
Final assembly
Pour the soy sauce and sesame oil over the rice. Return the cooked shrimp and eggs to the pan. Toss everything together for 1 minute to ensure even coating. Garnish with sliced green onions and serve immediately.
Pro Tip: For an extra layer of depth, add a teaspoon of oyster sauce or a pinch of white pepper during the final toss. If you prefer a spicier kick, serve with a side of chili garlic sauce or sriracha.
