Shrimp Fried Rice
Perfect shrimp fried rice has fluffy eggs, a handful of vegetables, and tender shrimp. Make it at home with this quick, easy recipe!
- Prep time
- 20 min
- Cook time
- 32 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups jasmine rice ((1-day old cooked is best))
- 2½ cups water
- 2 teaspoons dark soy sauce
- 2 teaspoons light soy sauce
- 3 tablespoons canola oil (divided)
- 3 eggs (beaten)
- 1 lb medium shrimp (peeled and deveined) (cut into 1/2-inch pieces)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 12 oz frozen peas and carrots (thawed)
- 1 cup snow peas (chopped)
- 3 green onions (chopped)
Instructions
- 1
Place jasmine rice, water, dark and light soy sauce in a saucepan over high heat. Bring to a boil, cover the pan with a lid and reduce the heat to low. Allow it to cook, covered, for 10 minutes. Do not lift the lid! Remove the pan from the heat (do not lift the lid) and let the rice rest for 10 minutes. Fluff the rice and let cool. Refrigerate uncovered, overnight. ***Making this 1 day ahead is great, day old rice works best in fried rice recipes.
- 2
Heat a wok over medium-high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Break up the large pieces into smaller chunks. Set aside.
- 3
Heat the wok until just smoking and swirl another tablespoon of oil around the wok. Add the shrimp and quickly stir fry for 20 seconds on each side. Stir fry the shrimp until opaque and set aside.
- 4
With the wok over medium high heat, add remaining tablespoon of oil, and cook the onions and garlic until translucent. Add the Shaoxing wine, salt, sugar, sesame oil and white pepper stirring to mix through.
- 5
Next add the cooked rice and quickly stir fry to mix. Now add the shrimp, peas, carrots and snow peas and stir fry for another minute.
- 6
Finally add the cooked eggs and green onions and continue stir-frying the rice for another 30 seconds and serve (See Note 1).