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Shrimp Fried Rice

Shrimp fried rice is a quick stir-fry dish that combines tender, sweet shrimp with smoky, seasoned rice. Using day-old rice ensures a chewy, slightly crispy texture, while the shrimp's delicate flavor is highlighted through careful cooking. The dish comes together fast, balancing savory, sweet, and smoky notes with a fragrant aroma.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp preferably wild, fresh or thawed and dried
  • 3 cups day-old rice cooled and dry for best stir-fry texture
  • 2 tbsp soy sauce light soy recommended for balance
  • 1 tsp sesame oil for aroma and nutty flavor, add at the end
  • 3 cloves garlic minced finely to release fragrance
  • 3 scallions scallions chopped, most added at the end for freshness
  • 2 tbsp vegetable oil high-smoke-point oil for stir-frying
  • optional oyster sauce for extra smoky depth (optional)
  • to taste white pepper optional, for a subtle kick

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Sharp knife

Method
 

  1. Peel and devein the shrimp, then pat them dry thoroughly with paper towels to prevent splattering. Mince the garlic finely and chop the scallions, separating most of the scallions to add at the end.
  2. Heat your wok or large skillet over high heat until shimmering. Add 1 tablespoon of vegetable oil and toss in the shrimp. Cook for 1-2 minutes, stirring constantly, until they turn pink and opaque. Remove the shrimp and set aside.
  3. In the same pan, add a little more oil if needed, then sauté the minced garlic for about 30 seconds until fragrant—that beautiful aroma should fill the air and the garlic should turn golden at the edges.
  4. Add most of the chopped scallions to the pan and cook for about 1 minute until they soften slightly and release a fresh aroma.
  5. Push the aromatics aside and add the remaining oil if necessary. Crumble the cold, day-old rice into the pan, breaking apart any clumps with the spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and develop a slight crispness.
  6. Return the cooked shrimp to the pan, then drizzle soy sauce evenly over everything. Toss well to coat all ingredients and cook for another 2 minutes, letting the flavors meld and the rice absorb the seasoning.
  7. Finish by stirring in a teaspoon of sesame oil and the remaining chopped scallions. Season with white pepper if desired. Give everything a final toss to combine the flavors and aroma.
  8. Turn off the heat and let the fried rice sit for a minute to settle the flavors. Serve hot, garnished with extra scallions if you like, and enjoy the fragrant, smoky, sweet shrimp fried rice!

Notes

For an extra smoky flavor, toss in a splash of oyster sauce during the stir-fry. Always cook shrimp just until pink to avoid rubberiness. Using refrigerated, day-old rice ensures a perfect chewy and crispy texture.