Description
This Shrimp Fried Rice recipe offers a quick and flavorful meal ready in just 20 minutes. Featuring tender shrimp marinated in soy sauce and rice vinegar, fluffy scrambled eggs, vibrant vegetables, and perfectly cooked jasmine rice, this dish balances savory and aromatic notes with a hint of sesame oil for a restaurant-quality Asian-inspired dinner you can easily make at home.
Ingredients
Shrimp Marinade
- ½ lb shrimp (31–40 count, peeled and deveined)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1½ tsp cornstarch
Main Ingredients
- 2½ cups cooked jasmine rice
- 2 eggs (beaten with a pinch of salt)
- 3–4 green onions (white and green parts separated)
- 1 cup frozen mixed vegetables (blanched and drained)
Oils and Seasonings
- 3 tbsp neutral oil (divided, e.g., canola, corn, or vegetable oil)
- 1 tbsp soy sauce
- ½ tsp dark soy sauce (optional, for color)
- ¼ tsp white pepper
- ¼ tsp salt (to taste)
- ½ tsp chicken bouillon or ¼ tsp MSG (optional)
- A dash sesame oil (optional, for finishing)
Instructions
- Marinate the shrimp: In a bowl, combine the peeled and deveined shrimp with soy sauce, rice vinegar, and cornstarch. Mix well to coat and set aside for 10 minutes to let the flavors infuse.
- Prep ingredients: Chop the green onions, separating the white parts from the green tops. Blanch the frozen mixed vegetables by microwaving them with about ⅓ cup water for 1 minute, then drain thoroughly. Beat the eggs with a pinch of salt until combined.
- Prepare the rice: Use your hands or a fork to break apart the cooked jasmine rice into individual grains. If the rice feels damp, toss it lightly with about ½ tablespoon of cornstarch to absorb excess moisture and prevent clumping during frying.
- Cook the shrimp: Heat a wok or large skillet over high heat until very hot. Add ½ tablespoon of neutral oil and quickly pan-fry the shrimp for about 1 minute per side, just until they turn pink and opaque. Remove the shrimp from the pan and set aside to finish cooking later.
- Scramble eggs and add rice: Add 1½ tablespoons of oil to the hot wok. Pour in the beaten eggs and scramble gently until soft curds form. Before the eggs fully set, add the prepared rice and stir-fry together, breaking up any clumps to achieve a fluffy texture.
- Cook vegetables and season: Push the rice mixture to one side of the wok. Add the remaining ½ tablespoon of oil, the white parts of the green onions, and the blanched vegetables to the empty space. Stir-fry briefly to heat through, then combine everything back together. Pour soy sauce and optional dark soy sauce along the side of the hot wok (not directly onto the rice) to evenly distribute flavor. Stir well, then season with salt, white pepper, and optional chicken bouillon or MSG to taste.
- Finish and serve: Return the cooked shrimp to the wok along with the green onion tops. Toss everything together for about 30 seconds until heated through. Finish by drizzling a dash of sesame oil if desired for added aroma and serve immediately while hot.
Notes
- Using day-old jasmine rice or fully cooled rice helps prevent clumping and yields better fried rice texture.
- If you prefer a vegetarian version, omit shrimp and substitute with tofu or extra vegetables.
- Dark soy sauce is optional and mainly used to enhance color and deepen flavor.
- Blanching frozen vegetables before adding prevents excess moisture from steaming the rice during stir-frying.
- Adjust seasoning like salt, white pepper, and MSG according to your taste preference and dietary needs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-inspired
