# 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.

The key is cold, dry rice and high heat. Together they make separate, slightly toasted grains instead of a sticky clump.

- Total time: 27 min (prep 15 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 520 kcal, 28 g protein
- Cuisine: Chinese. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 4 cups cold cooked long-grain rice (day-old, about 600 g)
- 340 g medium shrimp, peeled and deveined
- 3 eggs, lightly beaten
- 3 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup frozen peas and carrots, thawed
- 4 scallions, sliced, whites and greens separated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1/4 tsp white or black pepper

## Method

1. Break up any clumps in the cold rice with your hands so every grain is separate. Mix the soy sauce, oyster sauce, sesame oil and pepper in a small bowl.
2. Pat the shrimp dry and season with a pinch of salt. Heat 1 tbsp oil in a large wok or 12-inch skillet over high heat until it shimmers.
3. Add the shrimp in a single layer. Cook 1 to 2 minutes per side, until pink and opaque and 145°F (63°C). Move them to a plate.
4. Add 1/2 tbsp oil and pour in the eggs. Stir quickly for 20 to 30 seconds, until just set and soft. Move to the plate with the shrimp.
5. Add the remaining oil. Stir-fry the garlic, ginger and scallion whites for 15 seconds, then add the peas and carrots for 1 minute.
6. Add the rice and spread it out. Let it sit 30 seconds, then toss. Repeat for 3 to 4 minutes, until the rice is hot, dry and some grains turn lightly golden and crisp.
7. Drizzle the sauce around the edge of the pan so it sizzles. Toss well to coat. Return the shrimp and eggs and toss 1 minute until heated through.
8. Top with the scallion greens and serve right away.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/shrimp-fried-rice (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846