There’s something magical about perfectly prepared shrimp fried rice – tender pieces of seafood nestled among fluffy grains of rice, crisp vegetables, and savory seasonings. This classic Asian dish combines the sweetness of shrimp with the umami of soy sauce and the subtle smokiness that only a properly heated wok can provide. Today, I’ll show you how to create restaurant-quality shrimp fried rice in your kitchen.
Key Success Tips
- Use day-old cold rice for best results
- Prep all ingredients before starting to cook
- Cook on high heat for the perfect texture
- Don’t overcrowd the pan
Ingredients
For 4 servings:
- 4 cups cooked long-grain rice (preferably day-old)
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons vegetable oil, divided
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- Salt to taste
Instructions
- Prepare the Rice Break up any clumps in your cold rice using your fingers. This step is crucial for achieving individual, perfectly cooked grains.
- Season the Shrimp Pat the shrimp dry with paper towels and season lightly with salt and white pepper.
- Cook the Eggs Heat 1 tablespoon oil in a large wok or skillet over high heat. Add beaten eggs and quickly scramble until just set. Remove and set aside.
- Cook the Shrimp Add another tablespoon of oil to the wok. Add shrimp and cook until just pink, about 2-3 minutes. Remove and set aside.
- Stir-Fry Vegetables Add remaining oil to the wok. Stir-fry onions until translucent, about 2 minutes. Add garlic and cook for 30 seconds. Add frozen peas and carrots, cooking until heated through.
- Combine Everything Add the cold rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.
- Season Add soy sauce and oyster sauce, tossing to combine. Return shrimp and eggs to the wok.
- Finish Stir in sliced green onions and white pepper. Taste and adjust seasoning with additional soy sauce or salt if needed.
Pro Tips for Perfect Results
- Rice Selection: Use long-grain rice for the best texture. Jasmine rice works particularly well.
- Proper Temperature: Your wok or skillet should be hot enough that a drop of water sizzles and evaporates immediately.
- Don’t Overcrowd: Cook in batches if necessary. Overcrowding the pan will lead to steaming instead of frying.
- Quick Cooking: The entire stir-frying process should take no more than 5-7 minutes once all ingredients are prepared.
Frequently Asked Questions
Q: Why use day-old rice? A: Fresh rice contains too much moisture and can become mushy when fried. Day-old rice has had time to dry out, resulting in better texture and preventing clumping.
Q: Can I use frozen shrimp? A: Yes, but thaw them completely and pat dry before cooking. Excess moisture will prevent proper browning.
Q: How can I make this dish healthier? A: Use brown rice instead of white rice, increase the vegetable content, and reduce the oil amount. You can also use low-sodium soy sauce.
Q: Can I make this ahead of time? A: While best served fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat in a skillet with a small amount of oil.
Q: What can I substitute for oyster sauce? A: Fish sauce or additional soy sauce can work, though the flavor will be slightly different. For vegetarians, try mushroom sauce.
Q: Why isn’t my fried rice as golden as restaurant versions? A: Many restaurants add a small amount of dark soy sauce for color. You can do the same, but use it sparingly as it’s more concentrated than regular soy sauce.
Storage and Reheating
Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 2 days. To reheat, add a small amount of oil to a skillet over medium-high heat. Stir-fry the rice until heated through, adding a splash of water if it seems dry.
Variations
- Add diced Chinese barbecue pork (char siu) for extra flavor
- Include bean sprouts or water chestnuts for added crunch
- Spice it up with sriracha or chili oil
- Add diced pineapple for a sweet-savory combination
Remember, the key to great fried rice is preparation and timing. Have all ingredients ready before you start cooking, and don’t be afraid of high heat. With practice, you’ll be making restaurant-quality shrimp fried rice that might even surpass your local takeout spot.