Shrimp and egg fried rice is a classic Chinese takeout favorite that’s surprisingly simple to make at home. This version uses cold, day-old rice, juicy shrimp, and fluffy scrambled eggs tossed in a savory wok sauce. It’s a complete one-pan meal that’s faster than delivery and endlessly customizable.
Ingredients
- 4 cups (700 g) cooked and cooled jasmine or long-grain rice (day-old preferred)
- 12 oz (340 g) raw shrimp, peeled and deveined, tails removed
- 3 large eggs, beaten
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce (optional)
- 1 teaspoon (5 ml) sesame oil
- ½ teaspoon (2 g) white pepper (or black pepper)
- Salt to taste
Instructions
- Pat the shrimp dry with paper towels. Season lightly with salt and a pinch of white pepper.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer to a plate. The shrimp are cooked when they reach 145°F (63°C) as measured with a food thermometer – this is the USDA FSIS safe minimum for fish and shellfish.
- Reduce heat to medium-high. Add another 1 tablespoon (15 ml) of oil to the wok. Pour in the beaten eggs and let them set for 30 seconds, then scramble gently with a spatula until just cooked but still soft. Transfer to the plate with the shrimp.
- Add the remaining 1 tablespoon (15 ml) of oil to the wok. Add the garlic and the white parts of the green onions. Stir-fry for 15 seconds until fragrant.
- Add the cold rice. Break up any clumps with the spatula. Stir-fry for 2–3 minutes until the rice is heated through and slightly toasted.
- Add the peas and carrots, then the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined.
- Return the shrimp and eggs to the wok. Add the remaining green onion greens and white pepper. Stir-fry for another 1–2 minutes until everything is hot. Taste and add salt if needed.
- Serve immediately.
Tips
- Use day-old rice: Freshly cooked rice is too moist and will turn sticky. Spread freshly cooked rice on a baking sheet and refrigerate uncovered for 1–2 hours to dry it out.
- High heat is key: A hot wok or skillet gives the rice a light char and prevents sticking. Don’t overcrowd the pan – cook in batches if needed.
- Don’t overcook the shrimp: They only need 2–3 minutes total. Overcooked shrimp turn rubbery.
- Substitutions: Use chicken, pork, or tofu instead of shrimp. Tamari or coconut aminos can replace soy sauce for a gluten-free option.
Serving Suggestions
Serve this fried rice as a main dish with a side of cucumber salad or steamed broccoli. It also pairs well with egg rolls, spring rolls, or hot and sour soup. For a low-carb option, serve it alongside grilled vegetables or a simple green salad.
Variations
- Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce with the soy sauce.
- Pineapple shrimp fried rice: Add 1 cup (165 g) diced pineapple and 1 tablespoon (15 ml) fish sauce instead of oyster sauce.
- Vegetable fried rice: Omit the shrimp and add extra vegetables like bell peppers, snap peas, or mushrooms.
- Kimchi fried rice: Stir in ½ cup (85 g) chopped kimchi and a teaspoon of gochujang for a Korean twist.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place the rice in a skillet over medium-high heat with a splash of water or oil, stirring until hot (165°F / 74°C). You can also microwave individual portions for 1–2 minutes, but the texture will be softer. Freeze for up to 3 months in a freezer-safe bag; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh rice instead of day-old? Yes, but spread it on a baking sheet and refrigerate for at least 1 hour to dry it out. Fresh rice will clump and become mushy otherwise.
What type of rice is best? Jasmine or long-grain rice works best because it stays separate and fluffy. Medium-grain rice can be used but will be slightly stickier.
Can I make this without oyster sauce? Absolutely. Oyster sauce adds a subtle sweetness and umami, but you can omit it and add an extra teaspoon of soy sauce or a pinch of sugar.
How do I prevent the rice from sticking to the wok? Make sure the wok is very hot before adding oil, and use enough oil. Also, avoid stirring constantly – let the rice sit for 20–30 seconds between tosses to develop a slight crust.
Is it safe to reheat fried rice? Yes, but only if it was refrigerated within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) to ensure safety.
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them dry before cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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