Easy Shrimp Fried Rice
Shrimp fried rice is cold cooked rice stir-fried in a hot pan with juicy shrimp, soft scrambled egg, vegetables and a savory soy and oyster sauce. It comes together in under 30 minutes and uses leftovers well.
- 27 minTotal time
- 4Servings
- 520kcal / serving
- 28 gProtein
The key is cold, dry rice and high heat. Together they make separate, slightly toasted grains instead of a sticky clump.
The science: why this works
- Cold, day-old rice has dried out and firmed up, so the grains stay separate when stir-fried.
- Cooking the shrimp first, then removing them, stops them from overcooking while the rice browns.
- Scrambling the egg separately keeps it soft and fluffy instead of rubbery.
- High heat toasts the rice slightly, which adds a nutty, smoky flavor.
- Drizzling the sauce around the edge of the pan caramelizes it a little, which deepens the flavor.
Why day-old rice works best
As cooked rice cools in the fridge, its starch molecules reorganize into a firmer structure through a process called retrogradation. The grains dry and firm up, so they do not turn mushy or clump in the pan the way fresh, steamy rice does.
Learn: Rescuing gummy rice →Stir-fry in a very hot pan
High heat evaporates surface moisture almost instantly, so ingredients brown instead of steaming. Spreading the rice out and letting it sit for a few seconds between tosses gives the grains contact with the hot metal and builds toasty flavor.
Learn: Wok hei: the smoky wok flavor →Easy Shrimp Fried Rice
27 min · 4 servings · Chinese · Main course
Ingredients
Makes 4 servings
- 960 mlcold cooked long-grain rice (day-old, about 600 g)
- 340 gmedium shrimp, peeled and deveined
- 3eggs, lightly beaten
- 3 tbspneutral oil, divided
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, minced
- 240 mlfrozen peas and carrots, thawed
- 4scallions, sliced, whites and greens separated
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tsptoasted sesame oil
- ¼ tspwhite or black pepper
Method
Tips for the best result
- Spread freshly cooked rice on a tray and chill it for 30 minutes if you do not have leftovers.
- Keep the pan hot and the rice moving only in short bursts, so it browns.
- Add the sauce around the edges, not on top of the rice, to avoid soggy spots.
Mistakes to avoid
- Using warm, fresh rice, which clumps and turns mushy, so use cold rice.
- Overcrowding the pan, which steams the rice, so use a large pan or cook in two batches.
- Overcooking the shrimp, which makes them rubbery, so take them out as soon as they turn pink.
Variations and swaps
- Add diced pineapple and a splash of lime for a sweet and tangy take.
- Use chicken or tofu in place of the shrimp.
- Stir in kimchi or chili crisp for a spicy version.
- Swap oyster sauce for extra soy sauce and a pinch of sugar.
- Swap long-grain rice for jasmine rice, which is a little softer and fragrant.
- Swap peas and carrots for edamame or corn.
Storing and reheating
Cool leftover rice quickly and refrigerate within 2 hours, then eat within 3 days. Reheat to 165°F (74°C) in a hot pan or microwave until steaming hot.
Easy Shrimp Fried Rice: questions
Why is my fried rice mushy?
Mushy fried rice usually means the rice was warm and wet, or the pan was crowded. Use cold, day-old rice and a very hot pan, and cook in batches if needed.
Can I use fresh rice for fried rice?
Yes, if you spread it on a tray and chill it for about 30 minutes in the fridge first. This dries the surface and firms the grains.
How do I make shrimp fried rice taste like a restaurant?
Use very high heat, cold rice, and add a little oyster sauce, white pepper and sesame oil. Cooking in a hot wok or the largest, heaviest pan you have helps.
How long does cooked rice last in the fridge?
Cooked rice should be refrigerated within 2 hours and eaten within 3 to 4 days. Reheat it until steaming hot, 165°F (74°C), to be safe.
What is the best rice for fried rice?
Long-grain white rice like jasmine or basmati works best because it is less sticky. Short-grain rice can clump and turn gummy.
