Shrimp Fried Rice Hack (Printer View)

Lightning-fast shrimp fried rice loaded with veggies and bold flavors, ideal 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 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)

# Method Steps:

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, then remove from pan and set aside.
03 - Pour in beaten eggs into the same pan and scramble quickly until just set; push to one side.
04 - Add frozen mixed vegetables to the pan and cook for 1 minute until warmed.
05 - Incorporate chilled cooked jasmine rice, breaking up clumps with a spatula, and stir-fry for 2 minutes until heated through and well combined.
06 - Return shrimp to the pan. Add soy sauce, optional oyster sauce, sesame oil, and white pepper. Stir thoroughly to evenly coat all ingredients.
07 - Toss in sliced scallions and stir-fry for an additional 1 minute. Adjust seasoning to taste.
08 - Serve hot, garnished with extra scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It genuinely takes twenty minutes from craving to plate, which means weeknight dinners stop feeling like a compromise.
  • The shrimp stays tender and the rice gets this subtle wok hei flavor without any fussy technique or special equipment.
  • You'll impress yourself with how restaurant-quality it tastes when you're really just throwing things together.
02 -
  • Day-old rice is absolutely essential; if you use warm or fresh rice, it will clump and steam rather than fry, and no amount of heat or technique will fix it.
  • Don't add your ingredients in a slow, measured way—fried rice happens fast, and hesitation means things get cold or soggy before everything comes together.
03 -
  • Keep everything prepped and within arm's reach before you start cooking; fried rice waits for no one and happens so fast that grabbing ingredients mid-cook will break your rhythm.
  • If your pan isn't hot enough at the start, the shrimp will release water instead of searing, and you'll end up steaming rather than cooking, so that initial heat matters more than you'd think.
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