Step-by-Step Instructions
Cook the Shrimp:
Heat vegetable oil in a large wok or skillet until it shimmers. Add the shrimp in a single layer without overcrowding and cook until they turn pink and slightly curled about 2 minutes per side. The shrimp should be just cooked through but not rubbery. Remove them immediately to prevent overcooking.
Prepare the Eggs:
In the same pan add a touch more oil if needed. Pour in beaten eggs and let them set slightly before gently scrambling. Cook until just set but still soft about 30 seconds. Remove them promptly to keep them tender.
Sauté the Vegetables:
Add onions, carrots, and peas to the hot pan. Cook until the onions become translucent and the carrots soften slightly about 3 minutes. Add minced garlic in the final 30 seconds cooking just until fragrant careful not to let it burn.
Fry the Rice:
Add the cold rice to the vegetable mixture breaking up any clumps with your spatula. Spread it across the pan and let it cook undisturbed for about 30 seconds before stirring. This creates those delicious crispy bits of rice that make fried rice special.
Combine and Season:
Return the shrimp and eggs to the pan. Drizzle soy sauce and sesame oil evenly over everything. Stir thoroughly but gently to incorporate all ingredients without breaking the rice grains. Taste and adjust seasoning adding black pepper for a subtle kick.
You Must Know
- Using day old cold rice prevents mushiness and helps achieve the perfect texture
- This dish comes together quickly so have all ingredients prepped before starting
- The wok or pan should be very hot to properly sear and not steam the ingredients
My favorite part of this dish is watching the transformation of simple ingredients into something so flavorful. I especially love the sweet pop of shrimp against the savory background of soy and sesame. This has become my signature dish whenever friends come over for a casual dinner.
Perfect Rice for Fried Rice
The secret to excellent fried rice lies in using the right rice. Long grain rice like jasmine works best for fried rice because the grains remain separate when cooked. Always use cold leftover rice that has been refrigerated for at least 4 hours or overnight. If you need fried rice today but don't have leftover rice cook fresh rice with slightly less water than usual spread it on a baking sheet and refrigerate for 1 hour before using.
Make It Your Own
This recipe serves as a perfect foundation for endless variations. Add a tablespoon of oyster sauce for more depth or sriracha for heat. Swap shrimp for chicken, pork, or tofu. For a vegetable forward version, increase the peas and carrots and add bell peppers, mushrooms, or snow peas. During summer months I love adding fresh corn kernels and diced zucchini from my garden. The key is maintaining the ratio of rice to additions so the dish stays balanced.
Storage and Reheating
The most important part is just ahead — click NEXT »»
