Description
This Shrimp Fried Rice recipe delivers a flavorful and authentic Chinese takeout favorite made with fragrant jasmine rice, succulent shrimp, scrambled eggs, and vibrant vegetables all stir-fried to perfection with soy sauces and aromatic seasonings. Perfect for a quick weeknight dinner that tastes like it came from your favorite restaurant!
Ingredients
Scale
Rice
- 2 cups uncooked jasmine rice
- 1½ cups water
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon turmeric
For the Stir-Fry
- 3 tablespoons canola oil, divided
- 2 eggs, beaten
- 12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
- 1 medium onion, diced
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 1 cup snow peas, chopped
- 1 scallion, chopped
- 1 tablespoon Shaoxing wine
Instructions
- Cook the Rice: First, wash the jasmine rice thoroughly and drain off excess water. Combine the rinsed rice with 1½ cups water, dark soy sauce, light soy sauce, and turmeric powder in a thick-bottomed pot or rice cooker. Cook according to your rice cooker instructions or stovetop method until the rice is perfectly tender and uniformly golden brown. Once cooked, fluff the rice with a fork or rice paddle. You can use this rice fresh or refrigerate it to use the next day.
- Prepare the Eggs: Heat a wok over medium-high heat and add 1 tablespoon of canola oil. Pour in the beaten eggs and scramble until just cooked, breaking the eggs into small chunks with your spatula. When almost done, scoop the eggs out into a bowl and set aside for later.
- Cook the Shrimp: Increase the heat so the wok just starts to smoke and spread 1 tablespoon of oil evenly around the perimeter. Spread the peeled and deveined shrimp in a single layer and let them sear undisturbed for about 20 seconds. Then stir-fry until the shrimp turn opaque. Transfer the shrimp back to the bowl with the eggs and set aside.
- Sauté the Onion: With the wok still over medium-high heat, add the remaining 1 tablespoon of oil and sauté the diced onion until translucent and fragrant.
- Stir-Fry the Rice: Add the cooked rice to the wok, using a metal spatula to break up any clumps and flatten the rice. If using refrigerated rice, stir-fry to warm it thoroughly for about 5 minutes, or sprinkle a tablespoon or two of water, lower the heat, and cover for one minute to let the steam heat the rice evenly.
- Season the Rice: Once the rice is hot, add salt, sugar, sesame oil, and ground white pepper. Mix with a scooping motion until the rice is evenly coated with the seasonings, ensuring uniform flavor and color.
- Add Vegetables and Protein: Add the cooked shrimp, snow peas, scrambled eggs, and chopped scallion back into the wok. Stir-fry everything together for another 30 seconds to combine flavors and heat through.
- Finish with Shaoxing Wine: Gather the rice mixture into the center of the wok and allow the edges to heat up for about 20 seconds. Then spread the tablespoon of Shaoxing wine around the wok’s perimeter and stir-fry for an additional 20 seconds. This technique enhances the dish with the signature ‘wok hei’ flavor typical of authentic Chinese fried rice.
- Serve: Plate the shrimp fried rice immediately and enjoy it hot as a delicious meal or side dish.
Notes
- Shrimp Fried Rice was one of the most popular dishes in traditional Chinese takeout restaurants and remains a favorite for its balance of flavors and textures.
- For best texture, use cold refrigerated rice when frying to prevent the rice from becoming mushy.
- You can substitute snow peas with other crunchy vegetables like diced carrots or bell peppers as desired.
- Using Shaoxing wine enhances the authentic flavor and aroma but can be omitted if unavailable.
- If preparing large quantities, shrimp can be pre-boiled before stir-frying to speed up the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 583 kcal
- Sugar: 3 g
- Sodium: 789 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 296 mg
