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Classic Shrimp Fried Rice
Traditional dish · Chinese
A quintessential Chinese-American takeout favorite, this classic shrimp fried rice features fluffy rice stir-fried with succulent shrimp, crisp vegetables, and a savory soy-based sauce. It's a quick and satisfying meal that perfectly balances flavors and textures.
Ingredients
- Jasmine rice, cooked and chilled4 cups
- Shrimp, peeled and deveined1 lb
- Eggs, lightly beaten2
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Scallions, chopped1/2 cup
- Frozen peas and carrots1 cup
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked. Remove from wok and set aside.
- 2
Add the remaining 1 tbsp vegetable oil to the wok. Add shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove shrimp from wok and set aside.
- 3
Add garlic and ginger to the wok and stir-fry until fragrant, about 30 seconds.
- 4
Add the chilled rice, peas, and carrots to the wok. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until heated through.
- 5
Push the rice to one side of the wok. Add the soy sauce and sesame oil to the empty side and let it sizzle for a few seconds, then mix it into the rice.
- 6
Return the cooked shrimp and scrambled eggs to the wok. Add most of the scallions (reserve some for garnish). Stir everything together until well combined and heated through.
- 7
Season with salt and black pepper to taste. Garnish with remaining scallions.
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