Description
This shrimp fried rice recipe delivers authentic restaurant-style flavour using simple ingredients and high heat cooking. Made with day-old rice, juicy shrimp, eggs, and aromatics, it’s a fast, satisfying meal with perfectly separated grains and rich umami taste.
Ingredients
Scale
- 2 cups day-old jasmine or long-grain rice, cold
- 200 g medium shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 2 tablespoons neutral cooking oil (canola or peanut oil)
- 1 tablespoon high-quality soy sauce
- 1 teaspoon sesame oil
- ½ cup frozen peas
- ½ cup diced carrots
- 2 spring onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt, to taste
- Black pepper, to taste
Optional Japanese-style enhancement:
- 1 teaspoon mirin
- 1 teaspoon sake
- Nori flakes for garnish
Instructions
- Heat a wok or large frying pan over high heat until lightly smoking. Add oil and swirl to coat the surface evenly.
- Add shrimp and cook quickly until lightly golden and just cooked through. Remove from the wok and set aside.
- Pour beaten eggs into the hot wok and scramble gently until soft curds form. Remove and set aside.
- Add garlic and ginger to the wok and stir briefly until fragrant.
- Add cold, day-old rice and toss continuously, breaking up any clumps so the grains stay separate.
- Add peas, carrots, cooked shrimp, and scrambled eggs. Toss over high heat to combine.
- Drizzle soy sauce around the edges of the wok and toss quickly to coat the rice evenly.
- Finish with sesame oil, spring onions, salt, and black pepper. Toss once more and remove from heat.
- Serve immediately while hot for best texture and flavour.
- Prep Time: 10
- Cook Time: 10
- Category: Rice Recipes
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 185 mg