Shrimp Fried Rice (15-Minute Stir-Fry with Eggs and Vegetables)
Golden-edged rice grains tossed with tender shrimp, scrambled eggs, and bright green vegetables create an appealing contrast of textures and salty-umami flavors. Quick high-heat stir-frying keeps the shrimp juicy and the rice slightly crisp at the edges while infusing everything with toasted sesame and soy notes.
Use leftover chilled rice for best separation of grains; day-old rice or rice cooled in the refrigerator prevents clumping. Swap peas and carrots for mixed Asian vegetables, use tamari for a gluten-free option, or replace shrimp with diced chicken or firm tofu for a different protein.
Serve this as a weeknight main, a quick weekend lunch, or a shareable dish for casual gatherings. Offer lime wedges and extra scallions at the table, and store leftovers airtight in the refrigerator for up to 3 days—reheat briefly in a skillet to retain texture. A large wok or heavy skillet works best for even heat and fast cooking.
How to Make It
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1
Prepare rice and shrimp: ensure rice is cold and clumped grains are broken up with a fork; pat shrimp dry with paper towels.
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2
Heat a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat.
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3
Add shrimp in a single layer and sear 1 to 2 minutes per side until just opaque; transfer shrimp to a plate and set aside.
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4
Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil. Add garlic and ginger and stir 15–20 seconds until fragrant.
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5
Pour beaten eggs into the pan and scramble lightly, pulling the curds apart; cook until just set, then push eggs to one side of the pan.
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6
Increase heat to high and add the chilled rice to the empty side of the pan. Press and let it sit 30–60 seconds to get a little crisping, then toss to combine with eggs.
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7
Add frozen peas and carrots and toss until warmed through, about 1–2 minutes. Push mixture to the side briefly to return shrimp to the pan.
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8
Return seared shrimp to the rice, pour soy sauce, oyster sauce (if using), and sesame oil evenly over the rice, then toss vigorously to coat and heat everything through, about 1 minute.
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9
Season with white pepper and salt, then fold in white parts of the green onions. Taste and adjust seasoning.
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10
Finish and serve: transfer fried rice to plates, garnish with green parts of the scallions, and serve with lime wedges for squeezing over each portion.