Quick Shrimp Fried Rice
Restaurant-style fried rice loaded with shrimp, finished in under 30 minutes. High heat, constant motion, and day-old rice create the signature texture every time.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 26g
Ingredients
- 3 cups cooked rice, chilled (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 large eggs
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 3 tablespoons neutral oil (vegetable or peanut)
- 2 tablespoons scallions or fresh herbs (chopped), optional
Instructions
- 1
Pat the shrimp dry with paper towels, pressing gently to remove surface moisture so they brown rather than steam.
- 2
Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolk and white are completely mixed and uniform in color.
- 3
Mince the 3 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Heat a 12-inch skillet or wok over high heat for 30 seconds until the pan is very hot and just beginning to smoke lightly.
- 5
Add 1.5 tablespoons of oil and swirl it to coat the bottom; the oil should shimmer and slide quickly when you tilt the pan.
- 6
Add the shrimp in a single layer and let them cook without stirring for 2 minutes until the bottom side turns pink and opaque.
- 7
Stir the shrimp and cook for another minute until all sides are pink and the shrimp feel firm when pressed with a wooden spoon.
- 8
Push the shrimp to the side of the skillet, creating an empty space on the other side.
- 9
Pour the remaining 1.5 tablespoons of oil into the empty space and add the minced garlic, stirring constantly for 15 seconds until fragrant.
- 10
Pour the whisked eggs into the center of the pan and let them sit undisturbed for 20 seconds so they begin to set.
- 11
Stir the eggs with a wooden spoon, breaking them into small scrambled pieces as they cook, about 1 minute total until no runny liquid remains.
- 12
Add the 3 cups of chilled rice, breaking up any clumps with the wooden spoon as you stir constantly for 2 minutes to heat through.
- 13
Add the 1 cup of frozen peas and carrots and stir constantly for 1 minute until the vegetables are heated and distributed evenly.
- 14
Pour in the 3 tablespoons of soy sauce and stir continuously for 30 seconds, coating every grain of rice in the dark liquid.
- 15
Divide the fried rice among bowls or plates and top with scallions or fresh herbs if desired.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- small bowl
- fork
- paper towels
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
