Description
This Shrimp Fried Rice recipe is a delicious and quick one-pan meal featuring succulent shrimp, savory vegetables, and fragrant sesame oil sautéed with day-old rice for the perfect texture. Enhanced with soy and oyster sauces, it’s a flavorful, satisfying dish ideal for weeknight dinners or anytime you crave a classic Asian-inspired stir-fry.
Ingredients
Scale
Shrimp and Rice
- 1 lb shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old rice)
Vegetables
- 1/2 cup onion, finely diced
- 1/2 cup carrots, diced (or frozen peas and carrots)
- 1/2 cup green peas (frozen or fresh)
- 2 cloves garlic, minced
Egg and Seasonings
- 2 large eggs, beaten
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional for added umami)
- 1/2 tsp ground black pepper
- 2-3 green onions, chopped (for garnish)
- 1/2 tsp sesame seeds (optional, for garnish)
Oils
- 2 tbsp sesame oil (or vegetable oil)
Instructions
- Prepare the Shrimp: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp with a pinch of salt and pepper, cooking for 2-3 minutes until pink and cooked through. Remove and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Sauté diced onion and carrots (or peas and carrots) for 3-4 minutes until softened.
- Add Garlic: Add minced garlic and cook for 30 seconds more until fragrant.
- Cook the Eggs: Push the vegetables aside and pour the beaten eggs into the empty side of the skillet. Scramble eggs until fully cooked.
- Add Rice: Add the cooked rice, breaking up any clumps. Stir and cook for 2-3 minutes to allow rice to crisp slightly.
- Combine Shrimp and Sauces: Return cooked shrimp to the skillet. Drizzle soy sauce and oyster sauce (if using) over the rice mixture, stirring to combine and cook for another 2-3 minutes until heated through.
- Season: Add ground black pepper to taste and mix well.
- Serve: Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy your flavorful shrimp fried rice!
Notes
- Using day-old rice helps achieve the ideal texture preventing sogginess.
- Oyster sauce is optional but adds rich umami flavor.
- You can substitute shrimp with chicken or tofu for variation.
- Adjust soy sauce quantity to suit your salt preference or dietary needs.
- For gluten-free, use tamari instead of soy sauce and omit oyster sauce or find a gluten-free alternative.
- Make sure not to overcrowd the skillet to ensure even cooking and proper stir-frying.
