Authentic Shrimp Fried Rice (Printable)

Quick and flavorful Chinese-style dish with tender shrimp, vegetables, and savory seasonings on fluffy jasmine rice.

# What You'll Need:

→ Seafood

01 - 10 oz medium shrimp, peeled and deveined

→ Rice

02 - 4 cups cooked jasmine rice, preferably day-old and chilled

→ Vegetables

03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced

→ Eggs

07 - 2 large eggs, lightly beaten

→ Seasonings & Sauces

08 - 3 tbsp soy sauce, low-sodium preferred
09 - 1 tbsp oyster sauce, optional
10 - 1 tsp sesame oil
11 - ½ tsp white pepper

→ Oils

12 - 2 tbsp vegetable oil, such as canola or peanut oil

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
02 - Add remaining 1 tablespoon oil to the wok. Add onion and garlic; stir-fry for 1-2 minutes until fragrant and translucent.
03 - Push the onions and garlic to the side. Pour in beaten eggs and scramble gently until just set.
04 - Add the peas and carrots, stirring everything together with the eggs and aromatics.
05 - Add the chilled rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through.
06 - Return the cooked shrimp to the wok. Add soy sauce, oyster sauce if using, sesame oil, and white pepper. Stir-fry for another 2 minutes, ensuring everything is evenly coated.
07 - Stir in green onions, adjust seasoning if necessary, and remove from heat. Serve immediately, garnished with extra green onions if desired.

# Expert Advice:

01 -
  • The shrimp stay tender instead of turning into rubber because you cook them first and set them aside
  • Day-old rice means every grain gets perfectly coated and never clumps together
  • This comes together faster than delivery and tastes infinitely better than takeout
02 -
  • Freshly cooked rice will turn this into a disappointing mushy situation every single time
  • Have everything prepped and ready before you start cooking because this moves fast once the heat is on
  • Don't crowd the wok or the rice will steam instead of fry—cook in batches if necessary
03 -
  • Use a large wok or skillet so everything has room to fry instead of steam
  • Break up any large clumps of rice with your hands before adding to the hot pan
  • Taste and adjust the soy sauce before serving—everyone likes different salt levels

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