Shrimp Fried Rice
Restaurant-style shrimp fried rice with cold day-old rice, scrambled eggs, peas, and soy—Asian-American takeout staple made on a hot skillet in under 25 minutes. Shrimp cooked to opaque 145°F; leftover rice keeps grains separate and food-safer than warm fresh rice.
🛒Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups cold cooked jasmine rice (day-old preferred)
- 3 large eggs, beaten
- 2 tablespoons neutral oil, divided
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon white or black pepper
🔧Kitchen Tools Needed
- Large nonstick skillet or wok
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Pat shrimp dry; season lightly with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high. Cook shrimp 2–3 minutes per side until opaque and 145°F. Transfer to a plate.
- 2
Add remaining oil. Scramble eggs until just set; push to the side. Add garlic and onion whites 30 seconds.
- 3
Add cold rice, breaking up clumps. Stir-fry 3–4 minutes until hot and slightly toasted.
- 4
Add peas and carrots, soy sauce, oyster sauce, sesame oil, and pepper. Toss 2 minutes until steaming hot (165°F for the rice mixture).
- 5
Return shrimp and onion greens; toss 30 seconds. Serve immediately. Refrigerate within 2 hours up to 2 days; reheat fried rice thoroughly to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
Why cold rice?
Cold day-old rice fries without turning mushy and is the classic restaurant method.
Fresh rice only?
Spread hot rice on a sheet pan, chill uncovered 30–60 minutes until cold.
Chicken instead of shrimp?
Use diced chicken cooked to 165°F.
Food safety?
Cook shrimp to 145°F; cool and refrigerate rice leftovers promptly; reheat to 165°F.
