Shrimp Fried Rice
January 12, 2023
Chinese Fried Rice Main Dishes Recipes Tastier Than Takeout Wok
This Shrimp Fried Rice recipe is an easy at-home meal that will taste better than takeout! I have a couple key tips to make a restaurant quality fried rice, while still keeping it quick, delicious and easily adjustable to your preferences!
Watch the Shrimp Fried Rice Recipe Video Below!
Marinating The Shrimp
I love this shrimp marinade because it’s so simple! your shrimp for at least 10 minutes will ensure they turn out succulent and delicious! Here is what you’ll need for the marinade:
- 1 lb shrimp (I like using smaller U50-60 shrimp so I get some shrimp in every bite!)
- white pepper
- kosher salt
- light soy sauce
- baking soda
- neutral oil (I prefer Avocado oil)
Tips for Restaurant Quality Shrimp Fried Rice
Key Tip: Ensure all your ingredients are prepped ahead of time BEFORE you begin cooking. This dish comes together fast, so preparing your ingredients in bowls right next to your pan will ensure the dish comes together smoothly and nothing is overcooked.
Do not use freshly steamed rice! The rice should be at least one day old to avoid having too much moisture; too much moisture in the rice will make your fried rice soggy and mushy.
WHAT VEGGIES CAN I USE?
The beauty of this dish is that you can use any vegetable you like! I mix it up based on what is in my refrigerator and what I am feeling like. Here are some vegetables I’ve used in the past:
This is always optional 🙂
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not go.
Searing The Shrimp
You want to sear your shrimp in about 4 tablespoons of neutral oil over high heat for 2-3 minutes or until just cooked through. I purposely like to re-use the oil the shrimp was cooked in to fry my aromatics, vegetables, eggs, and rice to reinforce them with more of that delicious shrimp flavor!
Why I Suggest Cooking in a Wok
Cooking in a wok will give your dish that signature “wok hei” or “breath of the wok”, which is a beautiful smoky flavor profile to your dish. The best part is, the wok will only get more seasoned with time, adding more flavor to your food!
Key Recipe Tips for Shrimp Fried Rice
MARINATE YOUR SHRIMP!
If you can spare the extra 10 minutes, I highly recommend you marinate your shrimp. This extra step will take your fried rice to the next level! It gives the shrimp a delicious flavor and texture that mimics the quality of restaurant fried rice! The baking soda is a key ingredient that changes the pH level of the shrimp, making them crispier and more plump. Do not skip this step!
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference! In this recipe, I cut the carrots into small cubes so they would cook evenly with the peas!
CRUMBLE YOUR OLD RICE
I like to crumble my rice (I’ve found that dried out rice gets clumpy) – this helps each rice grain get cooked and coated in all of the delicious flavors!
Shrimp Fried Rice
- 1 lb shrimp U50-60
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
- 2 tbsp light soy sauce
- 1/4 tsp baking soda
- 1/2 tbsp neutral oil
- 1/2 tbsp cornstarch
- 2 cups day old white rice uncooked rice measurement
- 1/2 cup white onion chopped
- 4 cloves garlic chopped
- 1/2 cup carrot chopped
- 1/2 cup peas frozen or fresh
- 4 scallions chopped, greens and whites separated
- 2 large eggs
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1/4 tsp msg
- In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, neutral oil and cornstarch for 10 minutes.
- Chop your vegetables and beat eggs and set aside along with your rice. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
- Over high heat, add 4 tbsp of oil until shimmering and cook your shrimp for 2-3 minutes until just cooked through. Remove and set aside.
- In the remaining oil, fry garlic, onion, and scallion whites for 1 minute, followed by your carrots and peas for another 1-2 minutes.
- Push the vegetables to the side, add additional oil if needed, and fry your eggs until 75% cooked through. Fold the eggs into the vegetables.
- Immediately add your day-old rice, soy sauce, sesame oil, white pepper, sugar, msg, and salt to taste. Fry over high heat for 3-4 minutes or until everything is well incorporated and the rice is relatively dry.
- Add back the shrimp and scallion greens and cook for another minute. Finish with sesame oil and enjoy!
You do not say how many eggs to use. In fact, you don’t list them in your ingredients. I assume you use 1 egg per person?
Hi Djuna! It was 2 large eggs 🙂 The recipe is updated! Hope you enjoy!
Never mind, I just saw your response to RD. Thanks!
Hi – I noticed in the recipe blurb you mentioned shaoxing wine but its not in the actual recipe ingredients. Am I missing something?
Hi RD! My apologies, the shaoxing wine was included in the “Ingredients Tips” but it is actually not needed for this recipe. So sorry for the confusion and thank you for pointing it out!
This recipe is AMAZING!!! I followed the directions to a tee and it came out awesome. I am now Mother of the Year in my household!! Thanks CJ! 👏🏼 BRAVO BRAVO! 👏🏼
Thank you so much Laurie! I’m so glad you and your family enjoyed it!
Absolutely love this recipe, the fried rice recipe I’ve been looking for forever!
I’m so glad you enjoyed it, Joanne!
My husband and I love this recipe, one of the many I make all the time. Thank you so much for sharing. I’m sorry you don’t have your own recipe book but I’m making my own. I have printed so many of this recipes. I tell everyone how much we love your recipes.
That’s such a compliment – thank you, Aura! I’ll have to make a book soon 🙂
Hi CJ! Do I leave my cooked rice on the counter to dry out or in the fridge?
Hi Cathy! Definitely leave it in the fridge to dry out!
Love this recipe! I do add a bit more soya sauce than the recipe suggests I should but everything else is spot on for my taste 🙂
Thank you for the kind words! I’m glad you enjoyed the recipe, Livia!
Marinating the shrimp in that baking soda mixture is an absolute game changer. Thanks for the recipe, gonna be a new staple in our house!
What an honor! Glad you enjoyed it! 🙂
Yes C.J love this and your recipes. I can’t wait to try more cause this one was right on time
Enjoy, Tracey! I appreciate the support 🙂