I turn to this shrimp fried rice on busy weeknights when I crave something satisfying that doesn’t take all evening. It’s a dish I perfected in my restaurant days, designed for speed and flavor, and it has become a staple in my own home kitchen for its sheer reliability.
This recipe is all about technique: using day-old rice for the perfect texture, searing the shrimp separately to keep them tender, and building layers of flavor with simple aromatics. It’s a complete meal in one pan that comes together in under 30 minutes.
Why Use Day-Old Rice?
The single most important ingredient for great fried rice is day-old, chilled rice. Freshly cooked rice contains too much moisture, which turns to steam in the hot pan and results in a gummy, clumpy texture. Cold, dry rice separates into individual grains that can toast properly in the oil, absorbing the sauce without becoming mushy. If you don’t have leftover rice, you can speed up the process. Just spread freshly cooked rice on a baking sheet and pop it in the refrigerator for at least 30 minutes (or the freezer for 15) to help it dry out and firm up.
Understanding Shrimp Cooking Times
Shrimp cook incredibly fast, which is why we cook them first and set them aside. Overcooked shrimp become tough and rubbery. The key is to sear them in a hot pan just until they turn pink and opaque, which usually takes about 2 minutes per side. They will finish cooking through from the residual heat and when you add them back to the pan at the very end. This two-step process guarantees every shrimp is perfectly tender and juicy, rather than an afterthought simmered in the sauce.
Creating Balance with Sauce Ratios
A great fried rice sauce adds flavor without overpowering the dish or making it soggy. My go-to ratio is simple but effective: low-sodium soy sauce for savory depth and a touch of toasted sesame oil for nutty aroma, added at the end. The heat of the rice will bloom the sesame oil’s fragrance. This combination provides enough seasoning to coat every grain of rice and vegetable without turning the dish salty. Always use toasted sesame oil, as its flavor is much richer and more complex than plain sesame oil.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
Base Ingredients
- 454g (1 pound) shrimp, peeled and deveined
- 600g (3 cups) cooked rice, preferably day-old
- 61g (1 medium) carrot, diced
- 150g (1 cup) green peas, frozen or fresh
- 28g (2 tablespoons) vegetable oil, for stir-frying
- 20g (2) scallions, sliced
Aromatics & Sauce
- 45g (3 tablespoons) soy sauce, low-sodium preferred
- 14g (1 tablespoon) toasted sesame oil
- 6g (2 cloves) garlic, minced
- 5g (1 teaspoon) ginger, grated
Step-By-Step Instructions
- Prep the Ingredients
Gather and prepare all your components before you begin cooking (this is called mise en place). Peel and devein the shrimp, dice the carrot, slice the scallions, mince the garlic, and grate the ginger. Having everything ready ensures the stir-frying process is fast and seamless.
- Sear the Shrimp
Heat half the vegetable oil (14g / 1 tablespoon) in a large wok or skillet over medium-high heat. The oil should shimmer slightly when it’s ready. Add the shrimp in a single, even layer to ensure a good sear. Cook for about 2 minutes per side, just until they turn pink and opaque. Immediately remove the shrimp from the pan and set them aside.
- Sauté the Aromatics
Add the remaining vegetable oil (14g / 1 tablespoon) to the pan. Add the minced garlic and grated ginger and stir-fry for 30 seconds until they are fragrant. Move them constantly to prevent them from burning, which would add a bitter taste.
- Cook the Vegetables
Add the diced carrots and green peas to the wok. Stir-fry for 3 to 4 minutes. You’re looking for a tender-crisp texture—the carrots should be slightly softened but still have a bite.
- Stir-Fry the Rice
Add the day-old rice to the pan. Use your spatula to gently break up any large clumps. Continue to stir-fry for 3 minutes, tossing the rice to heat it through and lightly toast the grains.
- Combine and Season
Pour the soy sauce and toasted sesame oil over the rice. Stir everything together until the rice is evenly colored and coated. Return the cooked shrimp to the pan.
- Finish and Serve
Add the sliced scallions and give everything one final toss to combine. The scallions just need a moment to wilt slightly. Remove from the heat and serve immediately while hot.
If you enjoy this dish, try our Baked Chicken & Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add Egg: For extra protein and classic flavor, push the rice to one side of the pan, add a scrambled egg, and cook until set before mixing it in.
- Gluten-Free: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
- Different Vegetables: Swap the peas and carrots for 200g (about 1.5 cups) of edamame, corn, or finely diced bell peppers.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in a lightly oiled skillet or wok over medium heat until warmed through, which helps re-crisp the rice slightly. Microwaving works in a pinch but may result in a softer texture.
Nutrition
- Serving Size: 1/4 of total recipe
- Calories: 400
- Protein: 28g
- Fat: 12g
- Carbohydrates: 45g
- Note: Estimates only.
FAQ
I forgot to make rice yesterday, what is the best way to fix this?
Spread freshly cooked rice on a baking sheet and chill it uncovered in the fridge for 30-60 minutes. This dries the surface so the grains separate and fry properly.
Why does my fried rice sometimes turn out clumpy or a little gummy?
This usually happens if the rice is too warm or fresh. Using chilled, day-old rice is key because the grains are firmer and drier, allowing them to separate.
What is the best way to keep the shrimp tender and not overcooked?
Cook the shrimp separately for just a few minutes until they are opaque. Set them aside and add them back into the pan during the final minute to gently reheat.
Can I use brown rice or other types of rice instead of white jasmine?
Yes, most medium or long-grain rice varieties work. Brown rice adds a nutty flavor but can be firmer. Just be sure any rice you use is chilled and day-old.
What other proteins work well in this fried rice besides the shrimp?
Diced chicken, firm tofu, or char siu are great options. Cook them as you would the shrimp, setting them aside and adding them back in at the very end.
How long can I safely store the leftovers in the refrigerator?
Store leftovers in an airtight container for up to 3 days. Cool the rice quickly before refrigerating, as this helps prevent bacteria from growing on the starch.
What is the best method for reheating fried rice to keep its texture?
For best results, reheat it in a lightly oiled skillet over medium heat. This helps the rice crisp up again. Microwaving works but often makes the rice softer.
Is it possible to double this recipe in a standard home-sized wok?
It's better to cook in two separate batches. Overcrowding a pan lowers the temperature and causes the ingredients to steam instead of fry, resulting in a soft texture.
Equipment
- 1 Large 12-inch wok or skillet
- 1 Cutting board
- 1 Chef’s knife
- 1 Spatula
- 1 Small bowl
Ingredients
- 454 g (1 pound) Shrimp peeled and deveined
- 600 g (3 cups) Cooked rice preferably day-old
- 61 g (1 medium) Carrot diced
- 150 g (1 cup) Green peas frozen or fresh
- 28 g (2 tablespoons) Vegetable oil for stir-frying
- 20 g (2) Scallions sliced
- Aromatics & Sauce
- 45 g (3 tablespoons) Soy sauce low-sodium preferred
- 14 g (1 tablespoon) Toasted sesame oil
- 6 g (2 cloves) Garlic minced
- 5 g (1 teaspoon) Ginger grated
Instructions
- Gather and prepare all ingredients: peel and devein shrimp, dice carrot, slice scallions, mince garlic, and grate ginger.
- Heat half of the vegetable oil (14g) in a large wok or skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque; remove and set aside.
- Add remaining vegetable oil (14g) to the pan. Stir-fry minced garlic and grated ginger for 30 seconds, moving constantly to avoid burning.
- Add diced carrots and green peas; stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Add day-old rice and gently break up clumps with a spatula. Stir-fry for 3 minutes to heat through and lightly toast the grains.
- Pour soy sauce and toasted sesame oil over the rice. Stir to coat evenly. Return cooked shrimp to the pan and mix thoroughly.
- Add sliced scallions and toss gently to combine. Remove from heat and serve immediately while hot.
