Name: Shrimp Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 2 to 3 tablespoons cooking oil, divided; 6 large eggs; ¼ cup sliced shallots (about 4 shallots); 2 tablespoons minced garlic; 1½ cups frozen mixed vegetables, such as peas, corn, and carrots; 12 ounces peeled and deveined shrimp (about 340 grams); 6 cups cooked, chilled jasmine rice; 2 tablespoons light soy sauce; 2 tablespoons oyster sauce; 2 teaspoons sesame oil; Salt and black pepper, to taste; 2 sliced green onions, for garnish

Shrimp Fried Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 33 reviews

This quick shrimp fried rice brings together juicy shrimp, fluffy jasmine rice, tender vegetables, and scrambled eggs in a savory soy, oyster, and sesame sauce. Made in one wok or large pan, it’s a satisfying 25-minute dinner that’s easy to customize with your favorite mixed vegetables.

Author: Linda
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Chinese-American

Ingredients

For the fried rice

2 to 3 tablespoons cooking oil, divided
6 large eggs
¼ cup sliced shallots (about 4 shallots)
2 tablespoons minced garlic
1½ cups frozen mixed vegetables, such as peas, corn, and carrots
12 ounces peeled and deveined shrimp (about 340 grams)
6 cups cooked, chilled jasmine rice

For seasoning and garnish

2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
Salt and black pepper, to taste
2 sliced green onions, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Scramble the eggs.
Beat the eggs in a bowl until evenly combined. Heat about half the cooking oil in a wok or large pan over medium-high heat. Add the eggs and scramble until just cooked, breaking up any large pieces. Transfer to a bowl and set aside.
Sauté the aromatics.
Add a little more oil to the wok, followed by the garlic and shallots. Sauté until the garlic is golden and the shallots are translucent.
Cook the vegetables.
Add the frozen mixed vegetables and stir-fry until heated through and cooked.
Sear the shrimp.
Push the vegetables to one side of the pan. Add a little more oil if needed, then arrange the shrimp in a single layer. Sear undisturbed for 1 minute, flip, and cook for another minute.
Add the rice.
Mix the shrimp and vegetables together. Add the chilled rice, breaking up clumps with a spatula, and stir until the grains are separated.
Return the eggs to the pan.
Stir in the scrambled eggs and cook the mixture for about 5 minutes, stirring occasionally so everything heats evenly.
Season and finish.
Add the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Increase the heat to high and pan-fry for about 3 minutes, stirring frequently to coat the rice evenly.
Garnish and serve.
Top with sliced green onions, if desired, and serve immediately.

Notes

Use rice that has been cooked and thoroughly chilled; cold rice separates more easily and is less likely to turn mushy in the pan.
If cooking rice specifically for this recipe, spread it out to cool quickly and refrigerate it promptly.
Cook in batches if your pan is crowded. A very full pan can steam the rice instead of frying it.
Adjust the salt and pepper to taste, keeping in mind that both sauces are already salty.

Find it online: https://recipethrive.com/shrimp-fried-rice-recipe/