Toss shrimp with soy sauce, garlic powder, pepper, and cornstarch. Set aside 5 minutes.
Whisk together sauce ingredients (except sesame oil) in a small bowl. Set aside.
Break up cold rice with hands or fork until every grain is separated.
Heat 1 tbsp oil in wok over high heat. Sear shrimp 60–90 seconds per side until just pink. Remove and set aside.
Reduce heat to medium-low. Add splash of oil. Scramble eggs until just set. Remove and set aside.
Increase to high heat. Add 1 tbsp oil, diced onion, and green onion whites. Stir fry 1 minute.
Add garlic and ginger. Stir constantly 30 seconds until fragrant.
Add frozen peas and carrots. Stir fry 1–2 minutes.
Add cold rice. Press into pan and let sit 1–2 minutes undisturbed for crispy bits. Toss to combine.
Pour sauce around edges of the wok. Toss everything to coat evenly.
Return shrimp and eggs to the pan. Add green onion greens. Toss 1 minute until heated through.
Remove from heat. Drizzle sesame oil over top. Toss and serve immediately.
Easy Shrimp Fried Rice
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves: 4
Ingredients
Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp soy sauce
- ½ tsp garlic powder
- ¼ tsp white or black pepper
- 1 tsp cornstarch (optional)
Fried Rice:
- 4 cups day-old cooked white rice, cold
- 3 large eggs
- 3 tbsp avocado or vegetable oil, divided
- ½ yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 cup frozen peas and carrots
- 3 green onion stalks, whites and greens separated
Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp sesame oil (for finishing)
Method
- 1)
Notes
Day-old cold rice is non-negotiable for the best texture — fresh rice will steam and clump rather than fry.
Cook shrimp, eggs, and rice separately before combining — this is the single most important technique for restaurant-quality fried rice.
Drizzle sesame oil after cooking, never during — its delicate aroma burns at high heat and should be a finishing touch only.