Description
A serving of shrimp fried rice featuring golden-brown fried rice with visible grains, succulent pink shrimp pieces, crisp white bean sprouts, bright green scallions, and ribbons of scrambled egg throughout, served in a rustic bowl with chopsticks on the side.
Ingredients
For the Rice:
- 3 cups water
- 1½ cups uncooked white rice (or use 4 cups cold, cooked rice—day-old works best!)
For the Fried Rice:
- 4 tablespoons vegetable oil (canola or peanut oil work great too)
- 1 cup fresh bean sprouts (adds that signature crunch)
- ½ cup chopped onion (yellow or white onion)
- 1½ cups cooked medium shrimp, peeled and deveined, tails removed (about ¾ pound raw shrimp)
- 2 large eggs, beaten (room temperature if possible)
- ¼ cup chopped green onion (scallions—both white and green parts)
- 4 tablespoons soy sauce (use low-sodium if you’re watching salt)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon sesame oil (this is the secret flavor booster!)
Instructions
Pour 3 cups of water into your medium saucepan and bring it to a rolling boil. Add your rice and give it one good stir to prevent sticking.
Lower the heat to the gentlest simmer possible. Cover with the lid and let it cook undisturbed for 20 minutes until the water disappears and the rice becomes tender.
Once finished, transfer the rice to a large plate or baking sheet and spread it out. This helps it cool faster and prevents clumping. For quicker results, refrigerate for 15 minutes.
Set your wok or large skillet over medium-high heat and let it warm for a full 2 minutes. You want it really hot—when a water droplet sizzles instantly, you’re ready.
Add the vegetable oil and swirl it around to coat the cooking surface. Toss in your bean sprouts and chopped onion.
Stir-fry these vegetables for roughly 3 minutes, keeping everything moving. The onions should turn translucent and develop some golden edges. Those browned bits equal flavor!
Now comes the satisfying part—add all your cooled rice to the hot pan along with the cooked shrimp. Break up any rice clumps with your spatula as you toss everything together.
Keep stirring and flipping for about 3 minutes. The rice should heat through completely and start picking up a light golden color from the hot pan.
Your kitchen will start smelling absolutely incredible at this point. The shrimp will warm perfectly during this step.
Push all your rice and vegetables toward the edges of the pan, creating an empty circle in the center. Pour your beaten eggs directly into this space.
Let them sit undisturbed for just a few seconds until they start setting on the bottom. Then scramble them gently with your spatula.
While the eggs are still slightly wet, mix everything back together. Add the green onions, soy sauce, salt, pepper, and that crucial sesame oil.
Stir constantly for about 4 minutes. The eggs will finish cooking and every grain of rice will get coated in the seasonings.
Remove your pan from the heat and give everything one final toss. Take a little taste and adjust the seasonings to your preference.
Serve immediately while everything is hot and steaming. Fried rice tastes best fresh from the pan.
Notes
- Don’t overcrowd your pan – If you’re doubling the recipe, cook it in two batches. Too much in the pan at once will cause everything to steam instead of getting that lovely fried texture
- Have all your ingredients prepped before you start – Fried rice cooks fast! Chop everything, measure your sauces, and have it all within arm’s reach before you turn on the heat
- Make a well in the center for the eggs – This technique helps the eggs cook properly before mixing them in, giving you those pretty ribbons instead of scrambled clumps
- Taste as you go – Soy sauce brands vary in saltiness, so start with 3 tablespoons and add the fourth at the end if you need it
- Add frozen peas or carrots – Toss in ½ cup during step 3 for extra color and nutrition
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American