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Flavorful Shrimp Fried Rice Recipe Easy Homemade Better Than Takeout

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A quick and easy shrimp fried rice recipe that delivers bold flavors and perfect texture, better than takeout. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 4 cups cooked jasmine rice, chilled overnight (day-old rice is key!)
  • 2 tablespoons vegetable oil or neutral oil
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup frozen peas and carrots, thawed
  • 4 scallions, sliced thin (white and green parts separated)
  • 3 tablespoons soy sauce
  • 1 teaspoon oyster sauce (optional)
  • Salt and pepper to taste
  • 1 teaspoon toasted sesame oil

Instructions

  1. Marinate the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon sesame oil. Set aside for 10-15 minutes.
  2. Prepare the rice: Make sure your cooked jasmine rice is chilled and separated into loose grains. If freshly cooked, spread it on a baking sheet to cool and dry slightly before using.
  3. Cook the eggs: Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Pour in the beaten eggs and scramble softly until just set but still moist. Transfer eggs to a plate and set aside.
  4. Cook the shrimp: Add another tablespoon of oil to the wok and heat until shimmering. Add the marinated shrimp in a single layer and stir-fry for 2-3 minutes until pink and opaque. Remove and set aside with the eggs.
  5. Sauté aromatics: In the same wok, add a splash more oil if needed. Toss in minced garlic and ginger along with the white parts of the scallions. Stir-fry for about 30 seconds until fragrant but not burnt.
  6. Add vegetables: Stir in the peas and carrots, cooking for another 2 minutes until just tender.
  7. Combine rice and sauces: Crank the heat to high and add the cold rice to the wok. Stir-fry quickly, breaking up any clumps. Pour in soy sauce and oyster sauce, tossing everything to coat evenly.
  8. Finish the dish: Return shrimp and eggs to the wok. Stir everything together, tossing gently to combine. Add the green parts of the scallions and season with salt and pepper to taste. Drizzle the toasted sesame oil over the top and give one last quick toss.
  9. Serve immediately: Transfer to a serving bowl or plate and enjoy while hot. Garnish with extra scallions or a wedge of lime if desired.

Notes

Use day-old rice for best texture; freshly cooked rice can be too moist and clumpy. Do not overcrowd the wok to avoid steaming. Marinate shrimp briefly to keep it tender. Add toasted sesame oil at the end for authentic aroma. Reheat leftovers with a splash of water to keep moist.

Nutrition

Keywords: shrimp fried rice, easy fried rice, homemade fried rice, quick dinner, weeknight meal, shrimp recipe, Asian cuisine, stir-fry

Find it online: https://emmayum.com/flavorful-shrimp-fried-rice-recipe-easy-homemade-better-than-takeout/