Description
Homemade “Shrimp Fried Rice” brings Chinese culinary magic straight to kitchen tables with succulent seafood and perfectly seasoned grains. Quick and satisfying, this classic dish delivers restaurant-quality flavors that invite comfort and delight with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups rice
- 1/2 lb shrimp
- 3 eggs
Rice/Starch Base:
- 2 cups white rice
- 1 tbsp vegetable oil
Vegetables and Seasonings:
- 1/2 cup green onions
- 1/2 cup frozen peas
- 1/2 cup carrots
- 2 cloves garlic
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook rice ahead of time and allow to cool completely, preferably refrigerated for several hours to prevent clumping and ensure optimal texture.
- Peel and devein shrimp, then pat dry with paper towels to remove excess moisture and promote better searing.
- Whisk eggs in a separate bowl, creating a smooth mixture for quick scrambling.
- Heat wok or large skillet over high heat, adding vegetable oil to create an intense cooking surface.
- Quickly scramble eggs until just set, removing and setting aside to maintain fluffy texture.
- In same pan, sauté minced garlic for 30 seconds until fragrant, releasing aromatic oils.
- Add shrimp and cook for 2-3 minutes, stirring constantly until they turn pink and opaque.
- Incorporate diced carrots and frozen peas, stir-frying for additional 2 minutes to slightly soften vegetables.
- Introduce cold rice to hot pan, breaking up any clumps and ensuring even distribution.
- Drizzle soy sauce, sesame oil, salt, and black pepper over rice mixture, tossing thoroughly to coat ingredients.
- Return scrambled eggs to pan, gently folding into rice and shrimp mixture.
- Sprinkle chopped green onions, giving final toss and ensuring all components are well combined.
- Remove from heat and serve immediately while piping hot for maximum flavor and texture.
Notes
- Prep Rice in Advance: Refrigerate cooked rice for several hours to achieve the perfect dry, separated grains that prevent mushy fried rice.
- Pat Shrimp Dry: Remove excess moisture from shrimp to ensure they sear beautifully and develop a delicious golden-brown exterior.
- High Heat is Key: Use a scorching hot wok or skillet to create that authentic restaurant-style wok hei flavor and prevent soggy ingredients.
- Dietary Adaptations: Swap shrimp with tofu or chicken for protein variety, use gluten-free soy sauce for celiac-friendly version, or add extra vegetables for a more nutrient-dense meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 210 mg