Fried Rice With Shrimp Recipe

Shrimp fried rice is a dish that I enjoy and find relatively simple to make. My wife bought me a wok and a big bag of jasmine rice, and I’ve worked out a prep routine that allows me to put this tasty dish together while the shrimp marinate.

In this version of the dish, the shrimp, soy sauce, and oyster sauce beautifully balance each other out. Two cups of cold jasmine rice make the perfect amount and offer the perfect texture.

The thawed peas and carrots not only add color but also lend a surprising sweetness to the dish. I never skip the green onions and lime; their flavors brighten everything up.

Ingredients

Rice, jasmine: An aromatic, fragrant form of rice that is rich in carbohydrates and ideal for satisfying main dishes.

Seafood, low-fat and high in protein, is perfect for healthy meals; and shrimp, with its huge amounts of protein and low amount of fat, fits that bill perfectly.

Soy sauce contributes savory, umami flavor.

It enhances taste with its salty depth.

Oyster Sauce: Supplies Asian dishes with sweetness and a rich, savory depth.

Eggs contain an abundance of protein and vital nutrients, making them a superb ingredient for the delivery and texture of many foods.

Garlic: Provides a powerful flavor with an aromatic punch, is healthy for you, and is very versatile.

Green onions: Fresh, mild onion flavor; adds color and a hint of sharpness.

Ingredient Quantities

• 2 cups cooked jasmine rice (preferably cold)
• 12 oz shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• Salt and pepper, to taste
• Lime wedges, for serving (optional)
• Sriracha or chili sauce, for serving (optional)

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the pan and set them aside.

2. In the identical skillet, add the whisked eggs. Stir rapidly to blend and begin to scramble the eggs until they are just set. Remove from the skillet and place alongside the shrimp.

3. If needed, add a little more oil, then put the minced garlic and chopped onion into the pan. Sauté them until the garlic and onion are fragrant and the onion is translucent.

4. Add the peas and carrots and cook for 2 more minutes until they are heated through.

5. Take the cold, cooked jasmine rice and add it to the pan. Then, using the spatula, break up any clumps of rice and ensure the rice is evenly combined with the vegetables.

6. Add the soy sauce and oyster sauce, stirring well to coat the rice evenly.

7. Place the scrambled eggs and shrimp in the skillet. Mix everything and combine well.

8. Toss the rice to distribute the sliced green onions throughout.

9. Add salt and pepper to your preference for taste. Ensure that all components are heated thoroughly.

10. Immediately serve, garnished with lime wedges and a drizzle of Sriracha or chili sauce, if using. Enjoy!

Equipment Needed

1. Large skillet or wok
2. Spatula
3. Knife
4. Cutting board
5. Whisk or fork (for eggs)
6. Measuring spoons
7. Bowl (for setting aside ingredients)

FAQ

• Q: Can I use chicken instead of shrimp?Yes, chicken can be used instead of shrimp. Just make sure it is completely cooked before you mix it with the rice.
• Q: Can I make this dish vegetarian?A: Definitely, leave out the shrimp and add either more vegetables or tofu, for extra protein.
• Q: Why use cold rice?The texture of fried rice is better when cold rice is used because it prevents sogginess and clumping.
• Q: Is oyster sauce necessary?While it adds a rich umami flavor, you can leave it out or replace it with more soy sauce or a vegetarian alternative.
• Q: How do I prevent the shrimp from becoming rubbery?A: Do not cook too long. Chef says to cook shrimp until they are just pink and opaque—3 to 5 minutes.
• Q: Can I use other types of rice?Long-grain varieties, like basmati, work well, but the fragrance of jasmine rice makes it the perfect choice for this dish.
• Q: How should I store leftovers?A: Keep an airtight container in the refrigerator for up to 3 days. Before serving, heat thoroughly.

Substitutions and Variations

For jasmine rice, swap it out for basmati rice for a slight difference in aromatic flavor, or use short-grain rice if you prefer a stickier texture that jasmine rice would otherwise provide.
Use chicken breast cut into small pieces, or tofu for a vegetarian option, instead of shrimp.
For a gluten-free alternative, replace soy sauce with tamari. For a soy-free option, use coconut aminos.
For a more saccharine flavor, replace oyster sauce with hoisin sauce, or for a flavor boost, substitute fish sauce.
Replace vegetable oil with sesame oil for a nuttier taste, or olive oil for a healthier option.