Shrimp Fried Rice Recipe That Tastes Like the Coast Came Home
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 3 cups cooked white rice, day-old and cold
- 3 large eggs
- 1 cup frozen peas and carrots
- 3 green onions, sliced thin
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil, divided
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
Instructions
- Heat a large skillet or cast iron pan over medium-high heat for a full minute until very hot.
- Add 1 tablespoon vegetable oil and cook shrimp in a single layer for 90 seconds per side until pink and curled into a loose C shape. Remove and set aside.
- Add remaining oil to the pan, pour in eggs and scramble loosely until just barely set. Push to the side.
- Add minced garlic and frozen peas and carrots. Stir for about 1 minute until fragrant and slightly dried out.
- Add cold day-old rice, breaking up any clumps. Let it sit untouched for 30 to 40 seconds to develop slight crispiness, then stir.
- Mix soy sauce, oyster sauce, fish sauce, white pepper, and sugar together and pour over the rice. Toss everything to coat evenly and cook for 1 more minute.
- Add the cooked shrimp back into the pan and fold in gently to warm through.
- Remove from heat, drizzle sesame oil over everything, and top with sliced green onions. Serve immediately.
Notes
Always use day-old cold rice — fresh rice holds too much moisture and turns the dish soggy instead of giving you those slightly crispy, golden bits that make fried rice worth eating.