Description

Restaurant-quality shrimp fried rice made at home with succulent shrimp, day-old rice, fresh vegetables, and savory seasonings. Ready in just 20 minutes for a quick, delicious dinner.

Ingredients

Scale

4 cups cooked white rice (day-old preferred)
1 pound large shrimp, peeled and deveined
3 large eggs
1 cup frozen mixed vegetables
3 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons vegetable oil
4 cloves garlic, minced
4 stalks green onions, chopped
1 tablespoon ginger, minced
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon oyster sauce

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Instructions

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Season shrimp with salt and white pepper, then cook for 2-3 minutes until pink and cooked through. Remove and set aside.
2. Add another tablespoon of oil to the wok. Beat eggs with a pinch of salt and scramble until just set, breaking into small pieces. Remove and set aside with shrimp.
3. Heat remaining oil over high heat. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
4. Add frozen vegetables and stir-fry for 2 minutes until heated through.
5. Add day-old rice, breaking up any clumps. Drizzle soy sauce and oyster sauce around the edges of the pan. Toss vigorously for 3 minutes.
6. Return shrimp and eggs to the wok. Add sesame oil and toss everything together for 1-2 minutes until heated through.
7. Garnish with green onion tops and serve immediately while hot.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water for best texture. Day-old rice is essential for achieving proper texture—fresh rice will result in mushy fried rice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 425
Sugar: 3g
Sodium: 890mg
Fat: 16g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g