Shrimp Fried Rice Hack (Printable)

Savory shrimp and vegetables combine with jasmine rice for a quick, satisfying meal.

# What You’ll Need:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# Directions:

01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and just cooked through. Remove and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set; push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until warmed through.
05 - Incorporate chilled rice, breaking up clumps with a spatula, and stir-fry for 2 minutes until combined and heated.
06 - Return shrimp to pan, add soy sauce, oyster sauce (if using), sesame oil, and white pepper. Stir thoroughly to coat evenly.
07 - Add sliced scallions and stir-fry for an additional minute.
08 - Adjust seasoning if necessary, then serve hot garnished with extra scallions and toasted sesame seeds as desired.

# Expert Tips:

01 -
  • It's genuinely faster than ordering takeout, and somehow tastes better.
  • Day-old rice transforms into something crispy and golden instead of mushy, which feels like accidentally discovering a cooking secret.
  • Everything happens in one pan, which means cleanup doesn't steal your evening.
02 -
  • Cold, day-old rice is the secret weapon—it won't clump or become mushy, and honestly this is the one thing that separates good fried rice from the disappointing kind.
  • Don't let the shrimp sit in the pan after they turn pink or they'll toughen up, which I learned the hard way and never forgot.
03 -
  • The wok or nonstick skillet matters more than you'd think—anything with a good high-heat surface will cook this faster and more evenly.
  • Keep your rice cold until you're ready to use it; warm rice is the enemy of good fried rice texture.
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