Here’s a recipe for Fried Rice with Shrimp that delivers that essential smoky wok flavor, tender shrimp, and perfectly separated grains—just like a good Chinese restaurant, but made at home.
Shrimp Fried Rice
Serves 2–3 as a main, or 4 as a side
The Golden Rules First
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Use day-old rice. Fresh rice is too moist and will turn mushy. Cold, refrigerated rice separates into individual grains.
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Prep everything before you heat the wok. The cooking is fast; there’s no time to chop as you go.
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High heat is non-negotiable. You want the rice to fry, not steam.
Ingredients
For the Shrimp
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300g (10 oz) large raw shrimp/prawns, peeled and deveined
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1/2 tsp salt
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1/2 tsp cornflour/cornstarch
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1 tsp Shaoxing wine (or dry sherry)
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1 tsp vegetable oil
For the Rice
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3 cups cold, day-old cooked jasmine rice (about 1 cup uncooked yield)
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3 tbsp vegetable or peanut oil, divided
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3 large eggs, lightly beaten with a pinch of salt
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1/2 cup frozen peas, thawed
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1/2 cup finely diced carrot
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3 spring onions/scallions, sliced, whites and greens separated
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3 garlic cloves, minced
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1 tsp fresh ginger, grated (optional)
The Sauce
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2 tbsp light soy sauce
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1 tbsp oyster sauce (or a pinch more soy if unavailable)
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1/2 tsp sesame oil
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1/4 tsp white pepper (black pepper works too)
To Finish
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1 tbsp butter (chef’s secret for a rich finish)
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Extra sliced spring onion greens, for garnish
Instructions
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Marinate the shrimp: Pat the shrimp very dry with paper towels. Toss with salt, cornflour, Shaoxing wine, and 1 tsp oil. This technique—velveting—gives them a silky texture and keeps them juicy. Set aside for 10 minutes.
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Mix the sauce: Combine the soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Set aside.
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Prepare the rice: Break up any clumps of cold rice with your fingers or a fork. Have it ready in a bowl. If it’s rock-hard from the fridge, microwave it briefly just to take the chill off—you want it cool, not icy.
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Sear the shrimp: Heat a wok or large, heavy skillet over high heat until smoking. Add 1 tbsp of oil. Lay the shrimp in a single layer. Sear for 45–60 seconds per side until pink and just cooked through. Remove immediately and set aside.
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Scramble the eggs: Wipe the wok with a paper towel if needed. Return to high heat, add 1 tbsp oil, and pour in the beaten eggs. Scramble quickly, breaking them into large curds. When just set but still a little glossy, remove and set aside with the shrimp. Do not overcook; they’ll finish with the rice.
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Fry the aromatics and vegetables: Add the final 1 tbsp oil to the wok. Toss in the carrot and the white parts of the spring onions. Stir-fry for 1 minute. Add the garlic and ginger (if using) and cook for 20 seconds until fragrant.
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Fry the rice: Add the cold rice to the wok. Spread it flat against the surface and let it sizzle undisturbed for 30 seconds. Then, using a spatula, toss and press the rice, breaking up any remaining clumps. The goal is to toast the grains and get some charred, crispy bits. Do this for 3–4 minutes.
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Season: Pour the sauce mixture evenly over the rice. Toss vigorously to coat every grain. Let the rice fry for another minute, allowing the soy sauce to caramelize slightly against the hot metal.
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Combine: Return the cooked shrimp, scrambled eggs, and thawed peas to the wok. Toss for 1–2 minutes until everything is piping hot and well mixed.
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Finish: Remove from heat. Drop in the butter and toss through as it melts—this adds a glossy, restaurant-style richness. Scatter the spring onion greens over the top.
Serving
Pile the fried rice into bowls and serve immediately. A side of chili oil or crispy fried shallots is never a bad idea.
Variations
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Pineapple Shrimp Fried Rice: Add chunks of fresh pineapple and a handful of roasted cashews along with the peas.
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Spicy: Stir in sambal oelek or sriracha with the garlic.
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Extra Vegetables: Chopped bell pepper, sweetcorn, or blanched broccoli florets work well.
Let me know if you’d like tips for making perfect day-old rice if you don’t have any on hand.