Shrimp Fried Rice Hack (Printable)

Savory shrimp and vegetable stir-fry with chilled jasmine rice, ready in minutes.

# What You'll Need:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# How to make it:

01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2-3 minutes until pink and just cooked through. Remove and keep aside.
03 - Pour beaten eggs into the pan and scramble quickly until just set. Push eggs to one side.
04 - Add frozen mixed vegetables and stir-fry for 1 minute until heated through.
05 - Incorporate chilled cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes to combine and warm evenly.
06 - Return shrimp to the pan, then add soy sauce, oyster sauce if using, sesame oil, and white pepper. Stir thoroughly to coat all ingredients.
07 - Toss in sliced scallions and stir-fry for an additional minute.
08 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra scallions and toasted sesame seeds if desired.

# Recipe Expert Tips:

01 -
  • Ready in twenty minutes flat, no shortcuts that taste like shortcuts.
  • That perfect savory-salty-nutty flavor combination that makes you feel like you ordered takeout.
  • Uses pantry staples most people already have hiding in the back.
02 -
  • Cold rice is non-negotiable—warm rice will turn mushy and sticky no matter what you do, so plan ahead or keep yesterday's rice in the fridge.
  • High heat and constant motion are your friends; this whole thing moves fast, so have everything prepped and ready before you start cooking.
03 -
  • Mise en place—have every ingredient prepped and sitting ready before you turn on the heat, because once this starts cooking, there's no time to chop.
  • A nonstick skillet or wok makes cleanup almost painless, and the slight heat loss from nonstick surfaces doesn't matter here because you're working with such high temperatures and short timing.
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