Easy Shrimp Fried Rice
This quick and easy Shrimp Fried Rice is filled with plump shrimp, loads of veggies and rice and tossed in a perfectly balanced sauce.
This quick and easy Shrimp Fried Rice is filled with plump shrimp, loads of veggies and rice and tossed in a perfectly balanced sauce.
- Carbohydrate 85.1379375769579 g
- Cholesterol 9.8 mg
- Fat 13.6328750030533 g
- Fiber 18.8886252091895 g
- Protein 34.4302500380883 g
- Saturated Fat 3.01628000039651 g
- Serving Size 1 1 recipe (1792g)
- Sodium 1895.38500009146 mg
- Sugar 66.2493123677684 g
- Trans Fat 1.47249000142187 g
- Calories 535 calories
Step-by-step
- Heat 1 tsp sesame oil in a large wok or deep sided skillet over medium heat.
- Cook shrimp in skillet until pink and no longer translucent.
- Remove from skillet and set aside in a warm place.
- Coat the wok with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.
- Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes.
- Remove from wok and set aside.
- Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds.
- Add the frozen peas and carrots and stir fry for an additional 2 minutes.
- Add the rice and stir to combine.
- Add the oyster sauce and soy sauce.
- Stir to heat through.
- Add the onions, eggs and shrimp back in the wok and stir in the green onions.
- Heat through, serve immediately.
- Enjoy!
Standard recipes rarely specify why equipment choice dictates texture when cooking high-starch grains in a domestic kitchen.
- Use a carbon steel wok if possible; cast iron retains adequate heat but lacks the responsive slope needed for rapid tossing, whereas non-stick surfaces prevent proper starch caramelization.
- Cook the shrimp just until internal temperature reaches 145 degrees Fahrenheit and the exterior turns opaque, preventing rubbery protein development.
- Day-old chilled white or brown rice works best because refrigeration retrogrades the starches, reducing moisture content and preventing the grains from clumping into mush during stir-frying.
- Adjust quantities proportionally if scaling down to one serving or doubling the batch, maintaining a maximum ratio of three cups of rice per standard pan to ensure burners retain sufficient thermal recovery.
- Add the aromatics—minced garlic and ginger—for precisely thirty seconds in hot oil until fragrant, as prolonged exposure causes burning and bitterness.
Proper heat management separates greasy rice from distinct, separate grains. Mastering this sequential cooking method yields professional results without specialized commercial equipment.
