Best Shrimp Fried Rice Recipe
Packed with plump shrimp, crisp-tender rice, and bold, savory flavors, this shrimp fried rice delivers the ultimate takeout experience at home. Every element of this recipe has been tested and perfected—from the dynamic seasonings, to the ideal shrimp size, to a streamlined method that delivers perfectly al dente rice with buttery, crisp edges (never mushy or soggy). See the post for step-by-step photos, pro tips, and endless customization ideas.
Servings 6 servings
Ingredients
Shrimp
- 1 lb (26-30 count) uncooked shrimp (peeled and deveined)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon paprika
FRIED RICE SAUCE
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons mirin/sweet Japanese rice wine (see Notes)
- 2 teaspoons toasted sesame seed oil
- 1/4 tsp EACH white pepper, five-spice powder, ground ginger, salt (may skip 5 spice)
FRIED RICE
- 3 tablespoons unsalted butter, divided
- 2 teaspoons high smoking point neutral oil, divided (avocado, peanut, canola, sunflower, or vegetable)
- 1 white onion, diced
- 1 cup diced carrots (or frozen and add with peas)
- 1 bunch green onions, chopped, whites and greens separated (about ½ cup greens, ¼ cup whites)
- 4-6 cloves garlic, minced
- 4 packed cups cooked 1-2 day-old long-grain Jasmine rice (see notes)
- 4 eggs, whisked
- 1 1/4 cups petite frozen peas, not thawed
Instructions
- Season the Shrimp: In a medium bowl, mix the shrimp, cornstarch, kosher salt, white pepper, and paprika. Let rest for 10 minutes at room temperature. (Meanwhile, you can make the sauce below.)
- Sear the Shrimp: Heat a large non-stick skillet over medium-high heat. Once hot, swirl in 2 tablespoons of olive oil. Working in two batches, add the shrimp in a single layer. Cook for 1-2 minutes per side, or just until cooked through and opaque. Transfer to a bowl using a slotted spoon.
- Make the Sauce: Whisk the ingredients together in a small bowl and set aside.
- Sauté the White Onion: Melt 2 tablespoons butter with 1 teaspoon oil over medium-high heat in large nonstick sauté pan. Add the chopped white onion and stir fry for 2 minutes.
- Stir Fry the Rice: Add one tablespoon of butter to the pan and melt. Add the rice, and stir fry for one minute.
- Add the Peas and Sauce: Add the frozen peas and sauce; cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (let the rice rest for a bit in between stirs so that it can crisp up on the bottom).
- Scramble the Eggs: Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Add one teaspoon of oil to the cleared space, and spread it evenly. Pour eggs into the well, then scramble thoroughly in the cleared space (don’t "soft scramble" or the eggs will get lost).
- Combine: Add the shrimp and green onions, then stir everything together. Remove from heat. Season to taste with salt, pepper (I like more salt), additional soy sauce, and/or chili sauce if desired.
Video
Notes
- To yield 4 cups of cooked rice: Steam 2 cups of uncooked rice. Store it in the refrigerator for 1-2 days ahead of time, UNCOVERED to dry out, or store it in a bag in the freezer.
- Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery store, or you can Amazon it. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
- The best substitute is pale dry sherry. Do NOT substitute with rice vinegar, they are NOT the same.