Shrimp Fried Rice Hack (Printable Version)

Lightning-fast shrimp fried rice featuring peas, scallions, and savory soy-based sauces for easy meals.

# What You Need:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# How To Make It:

01 - Warm the vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add the shrimp and sauté for 2 to 3 minutes until they turn pink and are cooked through; remove and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set, then push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until heated through.
05 - Incorporate the chilled rice, breaking up any clumps with a spatula, and stir-fry for 2 minutes until combined and heated.
06 - Return shrimp to the pan; add soy sauce, oyster sauce if using, sesame oil, and white pepper, stirring well to coat evenly.
07 - Stir in sliced scallions and cook for 1 more minute.
08 - Taste and adjust seasoning as needed; serve hot garnished with additional scallions and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • It actually tastes like restaurant fried rice without the price tag or the wait.
  • You can make it in the time it takes to set the table.
  • Leftovers transform into something completely different and exciting.
02 -
  • Cold rice is absolutely essential—warm or room-temperature rice will steam and clump into a brick no matter how hard you try.
  • Don't walk away once the rice hits the pan; it needs constant attention to break up and toast properly without burning.
03 -
  • If you're cooking for more than two people, resist the urge to double the recipe in the same pan—work in batches so the pan stays hot enough to properly fry instead of steam.
  • Toast your sesame seeds in a dry pan for a minute before garnishing; it wakes up their flavor in a way that makes people notice.
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