Shrimp Fried Rice Hack (Print)

Speedy shrimp with veggies and jasmine rice for a savory, satisfying meal ready in 20 minutes.

# Components:

→ 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 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

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

# Directions:

01 - Warm 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and cooked through, then remove and set aside.
03 - Pour in beaten eggs in the same pan and scramble quickly until just set; push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until heated through.
05 - Incorporate chilled jasmine rice, breaking up clumps with a spatula, and stir-fry for 2 minutes until combined and warmed.
06 - Return shrimp to the pan and add soy sauce, optional oyster sauce, sesame oil, and ground white pepper; stir thoroughly.
07 - Mix in sliced scallions and stir-fry for 1 additional minute.
08 - Taste and adjust seasoning if necessary, then serve hot garnished with optional extra scallions and toasted sesame seeds.

# Chef Secrets:

01 -
  • It tastes like you've been cooking all day, but you're done in the time it takes to stream a TV episode.
  • Using cold rice and a screaming-hot pan is the secret no one tells you about fried rice, and once you know it, you'll never make it the old way again.
  • It works perfectly for whatever protein you have on hand or none at all, making it genuinely adaptable to your actual kitchen.
02 -
  • Cold, day-old rice is absolutely essential—room-temperature or warm rice will turn into mush no matter how hot your pan is, and that's the mistake that tanks the whole dish.
  • Don't walk away from the pan once you start; fried rice is a fast dance and it goes from perfect to overdone in about thirty seconds if you're not paying attention.
  • The eggs will scramble into tiny curds if you keep stirring, which is exactly what you want for even texture throughout.
03 -
  • The pan needs to be hot enough that you hear the shrimp sizzle immediately; if it's quiet, turn up the heat because everything depends on that temperature.
  • Beating the eggs lightly before they hit the pan helps them scramble into smaller curds that distribute evenly instead of turning into chunks.
  • Taste as you go—soy sauce varies by brand, and you might want more or less depending on what kind you have, so always adjust at the end.
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