There's something magical about the way tender shrimp, fluffy rice, and colorful vegetables come together in a perfectly seasoned wok. This shrimp fried rice recipe transforms simple ingredients into a restaurant-worthy dish that's ready in just 30 minutes. Whether you're looking to use up leftover rice or craving a satisfying one-pan meal, this recipe delivers consistently delicious results.
Perfect Planning: The Key to Great Fried Rice
The secret to exceptional fried rice lies in using day-old rice that's been chilled overnight. Fresh rice contains too much moisture and can turn mushy when fried. If you're planning ahead, cook your rice the day before and refrigerate it uncovered to let it dry out slightly.
Ingredients
For 4 servings:
- 4 cups cooked long-grain white rice, chilled
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- Salt and white pepper to taste
Method
Start by patting the shrimp dry with paper towels – this ensures they'll sear rather than steam. Season them lightly with salt and pepper. Heat your wok or large skillet over high heat until smoking slightly. Add one tablespoon of oil and quickly stir-fry the shrimp until just pink, about 2-3 minutes. Remove them to a plate.
Lower the heat to medium-high and add another tablespoon of oil. Pour in the beaten eggs, swirling to create a thin layer. Once set, break them into small pieces with your spatula and transfer to the plate with the shrimp.
Add the remaining oil and stir-fry the diced onion until translucent. Add the garlic and cook until fragrant, about 30 seconds. Toss in the frozen peas and carrots, cooking until heated through.
Now comes the main event: add the cold rice to the wok, breaking up any clumps with your spatula. Increase the heat to high and stir-fry for 3-4 minutes, allowing the rice to crisp slightly. Add the soy sauce and sesame oil, tossing well to distribute the seasonings evenly.
Return the shrimp and eggs to the wok, along with any accumulated juices. Stir-fry for another minute until everything is heated through. Taste and adjust the seasoning with additional soy sauce, salt, or white pepper as needed.
Garnish with sliced green onions and serve immediately while piping hot.
Tips for Success
The key to outstanding fried rice lies in these crucial details:
- Don't overcrowd the pan – cook in batches if necessary
- Keep the heat high and your stirring constant
- Use day-old rice for the best texture
- Season progressively throughout cooking rather than all at once
Variations
This versatile recipe welcomes creativity. Try adding bean sprouts for extra crunch, swap in different vegetables, or include a drizzle of chili oil for heat. For a more umami-rich version, add a splash of oyster sauce or a sprinkle of MSG.
Whether you're serving this as a main dish or a satisfying side, this shrimp fried rice recipe proves that sometimes the simplest dishes are the most satisfying. The combination of tender shrimp, fluffy rice, and savory seasonings creates a meal that's greater than the sum of its parts.
Post a Comment