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Restaurant-Style Shrimp Fried Rice: Better Than Takeout in 20 Minutes

A perfectly molded serving of shrimp fried rice recipe featuring plump shrimp, green peas, and scrambled egg in a white bowl.
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I am so glad you are here. This recipe proves that incredible, soul-satisfying food does not need to be complicated. You can master authentic, savory shrimp fried rice at home using simple techniques to achieve fluffy rice and juicy shrimp every time. This quick shrimp dinner recipe delivers that ‘better than takeout’ flavor in just 20 minutes.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 3 cups cold, day-old cooked jasmine rice
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced for garnish

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let it burn.
  4. Push the garlic to one side of the skillet. Pour the beaten eggs onto the empty side and quickly scramble them until just set. Break the eggs into small pieces and mix them with the garlic.
  5. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir fry the rice for 3 to 4 minutes until it is heated through and slightly toasted. This step is key for perfect texture.
  6. Add the frozen peas and carrots mix to the rice. Stir fry for 2 minutes until the vegetables are tender-crisp.
  7. Return the cooked shrimp to the skillet.
  8. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Pour the sauce mixture over the rice, shrimp, and vegetables.
  9. Toss everything together quickly for 1 to 2 minutes until the rice is evenly coated and heated through.
  10. Remove the skillet from the heat. Stir in half of the sliced green onions.
  11. Serve immediately, garnished with the remaining green onions.

Notes

  • Using cold, day-old rice prevents mushy fried rice. If you do not have leftover rice, spread freshly cooked rice on a baking sheet and chill it in the refrigerator for at least one hour before using.
  • Mise en place is important for quick stir-fry meals. Prepare all your ingredients before you start cooking.
  • For a richer flavor, use a high-heat oil like canola or peanut oil for the initial cooking stages.

Nutrition

Find it online: https://www.purecookingjoy.com/shrimp-fried-rice-recipe/

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