Shrimp Fried Rice Recipe

I finally nailed Shrimp Fried Rice With Oyster Sauce by slipping a surprising pantry ingredient into the sauce.

I get weirdly excited about a simple bowl of shrimp fried rice, like it holds a secret. Plump large shrimp against the floral chew of jasmine rice somehow makes every forkful sing, and theres a sauce in there that keeps pulling me back for more.

Sometimes I call it my Shrimp Fried Rice With Oyster Sauce version when I want that extra punch, other nights I just think of it as a quick Shrimp Rice Stir Fry that fixes everything. I cant really explain why it feels both indulgent and lazy, but trust me, you wont be bored.

Ingredients

• Shrimp adds lean protein, vitamin B12, iodine; slightly sweet, briny, cooks fast.
• Day-old jasmine gives chewy texture, carbs for energy, subtle floral aroma.
• Eggs bind, add silkiness and protein, yolks make it richer, not heavy.
• Soy sauce brings salty umami, sodium spike, color and savory depth.
• Oyster sauce adds sweet umami, thicker glaze and extra savor, use sparingly.
• Peas and carrots offer fiber, vitamins, little sweetness and crunch, keeps dish bright.
• Toasted sesame oil finishes with nutty perfume, small amount goes long way.
• Garlic gives sharp aromatic punch, allicin benefits, browns fast and gets sweeter.
• Yellow onion adds savory sweetness, caramelizes for depth, adds more body.

Ingredient Quantities

• 1 lb (450 g) large shrimp peeled and deveined
• 3 cups cooked jasmine rice chilled day old
• 2 large eggs
• 3 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry optional
• 1 tsp toasted sesame oil
• 2 tbsp vegetable oil or neutral oil
• 1 small yellow onion finely diced
• 3 cloves garlic minced
• 1 cup frozen peas and carrots thawed
• 4 green onions sliced
• 1 tsp sugar
• 1/2 tsp ground white or black pepper
• 1/2 tsp kosher salt

How to Make this

1. Whisk together the sauce: 3 tbsp light soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry if using, 1 tsp toasted sesame oil, 1 tsp sugar and 1/2 tsp ground white or black pepper. Set aside.

2. Break up 3 cups chilled day old jasmine rice with your hands or a fork so there are no big clumps, this makes the stir fry way better.

3. Pat 1 lb large shrimp dry and lightly season with half of the 1/2 tsp kosher salt. Heat a wok or large skillet over high heat until smoking hot.

4. Add 1 tbsp vegetable oil, swirl, crack in 2 large eggs and scramble quickly until just set, take them out and set aside with the eggs slightly undercooked.

5. Add the other 1 tbsp vegetable oil, then cook shrimp in a single layer 1 to 2 minutes per side until pink and just cooked through, don’t overcrowd or they get rubbery. Remove shrimp to the egg plate.

6. In the same pan add the finely diced small yellow onion and minced 3 cloves garlic, stir fry until fragrant and onion is translucent, about 1 to 2 minutes. Toss in 1 cup thawed frozen peas and carrots and cook another minute.

7. Crank heat to high, add the rice and stir fry hard for 2 to 3 minutes so it starts to get some color. Pour the sauce over the rice and toss constantly so every grain gets coated, if it looks dry add a splash of water or a tiny bit more soy.

8. Return the eggs and shrimp to the wok, break the eggs up and fold everything together for another minute so flavors meld and shrimp reheat through. Taste and add the remaining pinch of kosher salt only if needed since the sauces are salty.

9. Stir in 4 sliced green onions, a final drizzle of toasted sesame oil if you want more aroma, give it one last toss and remove from heat.

10. Serve hot, and tip: use very hot heat, fast stirring, and chilled day old rice for best texture, and dont overcook the shrimp or eggs or you’ll lose the silky bite.

Equipment Needed

1. Wok or large heavy skillet (12 inch works great)
2. Small mixing bowl and a whisk or fork for the sauce
3. Spatula or wok spatula for stir frying and folding eggs
4. Chef’s knife
5. Cutting board
6. Measuring spoons and 1 tablespoon measure (for sauces and oil)
7. Plate or shallow bowl to rest scrambled eggs and cooked shrimp
8. Tongs or slotted spoon to turn and lift shrimp
9. Rice paddle, fork, or your hands to break up the chilled rice

FAQ

Shrimp Fried Rice Recipe Substitutions and Variations

• Shrimp: swap for bite sized chicken thigh pieces (same amount) or firm tofu if you want vegetarian. Chicken needs a couple more minutes, tofu soaks up the sauce and works great.
• Jasmine rice: use day old long grain white or basmati, or cooked brown rice for nuttier flavor; brown will be a bit firmer, thats fine.
• Light soy sauce: use tamari for gluten free, or coconut aminos for lower sodium and a slightly sweeter note, start with the same amount and taste as you go.
• Oyster sauce: sub hoisin or a mushroom stir fry sauce for a vegetarian swap, or mix 1 tbsp soy + 1 tsp sugar + a splash of Worcestershire to mimic the savory depth.

Pro Tips

1) Use truly cold, separated rice. If you forgot to make it a day ahead, spread hot rice on a baking sheet to cool fast, then chill 20 to 30 minutes so the grains dry out a bit. Clumpy or steamy rice = gummy fried rice.

2) High heat and small batches matter. Get the pan screaming hot, cook shrimp and eggs fast and remove them, then do the rice. Crowding the pan and turning the heat down will make everything soggy and the shrimp rubbery.

3) Taste and adjust the sauce before it hits the wok. The soy and oyster are salty and strong, so mix the sauce, taste it with a little rice, then decide if you need more sugar, a splash more Shaoxing, or a touch more soy. Add sesame oil only at the end for aroma, it burns on high heat.

4) Keep the eggs silky by undercooking them slightly, then finish them in the rice off the direct high heat. If they look rubbery, they were cooked too long, so pull them earlier next time.

5) Use texture tricks for more depth. Toss the rice hard so some bits crisp up, but reserve some softer rice for contrast, add green onions last so they stay bright, and if it’s dry at the end add a tiny splash of water or stock to loosen everything without over-salting.