Shrimp Fried Rice Hack (Printer View)

A fast and tasty shrimp fried rice using simple ingredients and quick cooking methods.

# Components:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# Method steps:

01 - Warm 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add 7 oz medium shrimp and stir-fry for 2 to 3 minutes until pink and opaque. Remove from pan and set aside.
03 - Pour in beaten eggs and scramble quickly until just set. Push eggs to one side of the pan.
04 - Add 1 cup frozen mixed vegetables and cook for 1 minute until heated through.
05 - Incorporate 2 cups chilled cooked jasmine rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until heated evenly.
06 - Return shrimp to pan. Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon sesame oil, and 1/2 teaspoon ground white pepper. Stir thoroughly to coat all ingredients.
07 - Toss in 2 sliced scallions and stir-fry for another minute.
08 - Adjust seasoning as desired. Serve immediately, garnished with extra scallions and toasted sesame seeds if preferred.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, and tastes better than most delivery versions.
  • One pan, minimal fuss, and somehow you end up with restaurant-quality flavor without the stress.
  • The texture contrast between the eggs, shrimp, and rice keeps every bite interesting.
02 -
  • Cold, day-old rice is non-negotiable—warm rice clumps no matter how good your technique, and you'll end up frustrated.
  • The heat needs to stay high enough that things sizzle but not so high that the eggs turn rubbery or the vegetables scorch.
03 -
  • Keep your heat consistently high—the sizzle is your timer, and silence means things are steaming instead of frying.
  • Taste before serving; soy sauce varies by brand, so you might need a teaspoon more to get that savory hit you're after.
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