Description
A vibrant and flavorful Shrimp Fried Rice recipe that combines tender shrimp, fresh vegetables, and fragrant jasmine rice stir-fried with a savory sauce blend. Perfect for a quick, satisfying meal that can be prepared in under 40 minutes using simple stovetop cooking techniques.
Ingredients
Sauce Mixture
- 1 1/2 Tbsp soy sauce
- 1 Tbsp shaoxing wine
- 1 Tbsp oyster sauce
- 2 tsp sriracha
Main Ingredients
- 2 Tbsp light olive oil (or vegetable oil), divided
- 1 lb. small or medium shrimp, peeled and deveined
- Few pinches salt, divided
- 1 cup diced carrot (from 1 extra large carrot)
- 1 cup diced red bell pepper (1 small bell pepper)
- 3/4 cup green onions, white and light green portions sliced, plus 3 Tbsp green portion for serving
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced ginger
- 1 Tbsp sesame oil
- 4 cups leftover cooked jasmine rice
- 3 large eggs, blended
- 1 cup frozen peas (preferably petite)
- 3 Tbsp chopped cilantro (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, shaoxing wine, oyster sauce, and sriracha until combined. Set aside for later use.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the peeled and deveined shrimp with a few pinches of salt. Cook the shrimp for 1 minute on one side, then turn and cook until opaque and just cooked through, about 1 more minute. Remove the shrimp from the skillet and place on a plate.
- Sauté the Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon of olive oil. Add diced carrots and sauté for 2 minutes until slightly tender.
- Add More Vegetables: Add diced red bell pepper and the white and light green portions of the green onions. Sauté for an additional 2 minutes until the vegetables are crisp-tender.
- Incorporate Aromatics: Add minced garlic and minced ginger to the skillet and sauté for 30 seconds, stirring constantly to release their fragrance.
- Add Rice and Sesame Oil: Push the vegetable mixture to one side of the skillet, drizzle sesame oil into the empty space. Add the cooked jasmine rice, spreading it evenly across the skillet. Let cook mostly undisturbed, tossing only occasionally, for about 3 minutes to allow the rice to heat through and slightly crisp.
- Add Sauce and Peas: Pour the prepared sauce mixture over the rice and vegetable mixture. Stir in frozen peas and cook for 1 more minute until heated through.
- Cook the Eggs: Push the rice mixture to one side of the skillet. Add the blended eggs and a few pinches of salt to the empty side and scramble gently until the eggs are barely cooked through. Use a wooden spatula to break the eggs into small pieces, then mix into the rice.
- Combine Everything: Return the cooked shrimp to the skillet, add the green onion greens and chopped cilantro (if using). Toss everything together thoroughly and cook until heated through. Serve warm.
Notes
- Use leftover cold jasmine rice for best texture; fresh rice can be too moist and sticky.
- Shrimp cooks quickly—avoid overcooking to maintain tender texture.
- Adjust sriracha quantity based on your preferred spice level.
- Leftover fried rice can be stored in the refrigerator for up to 2 days.
- For extra flavor, add a splash of toasted sesame oil just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
