Shrimp Fried Rice Hack (Printable)

Fast, flavorful shrimp fried rice with veggies and savory sauces for an easy satisfying meal.

# Components:

→ 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 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

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

# Directions:

01 - Warm 1 tablespoon 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 shrimp and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set, then push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until heated through.
05 - Add chilled cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until fully combined and heated.
06 - Return shrimp to pan. Stir in soy sauce, oyster sauce (if using), sesame oil, and ground white pepper. Mix thoroughly to coat evenly.
07 - Add sliced scallions and stir-fry for 1 more minute.
08 - Taste and adjust seasoning as preferred. Serve hot, garnished with extra scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • Twenty minutes from start to finish, no compromise on flavor or texture.
  • Uses pantry staples and frozen vegetables, so you're never caught unprepared.
  • Tastes restaurant-quality but feels effortless, like you've been cooking Asian food your whole life.
02 -
  • Cold rice is not optional—it's the difference between fried rice and a starchy, wet mess.
  • High heat is your friend here; it's what gives the rice those little toasted edges that make this taste authentic.
03 -
  • If your rice is freshly cooked and still warm, spread it on a plate in the fridge for 10 minutes while you prep other ingredients to cool it down faster.
  • Don't walk away from the pan—the whole dish happens in one focused ten minutes, and that attention is what makes it taste like it was made by someone who knows what they're doing.
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