Shrimp Fried Rice Quick Method (Printer-Friendly Version)
Juicy shrimp, crisp vegetables, and day-old rice combine in one pan for a speedy, flavorful weeknight staple.
# Required Ingredients:
→ Main components
01 -
400 g cold cooked jasmine rice, preferably day-old
02 -
300 g large raw shrimp, peeled and deveined
03 -
120 g frozen peas
04 -
100 g frozen corn
05 -
1 medium onion, diced
06 -
80 g carrots, shredded
07 -
3 large eggs, beaten
08 -
60 g unsalted butter
09 -
2 tbsp grapeseed oil
→ Seasonings and sauces
10 -
4 tbsp low-sodium soy sauce
11 -
2 tbsp oyster sauce
12 -
2 tsp sesame oil
13 -
1 tbsp mirin or dry white wine (optional)
14 -
2 tsp garlic powder
15 -
Salt, to taste
16 -
Freshly ground black pepper, to taste
→ Finishing touches
17 -
3 spring onions, finely sliced (for garnish)
# Step-by-Step Instructions:
01 -
Season the shrimp lightly with salt and black pepper. Heat grapeseed oil and 2 tablespoons of butter in a large, heavy skillet over medium-high heat until the butter is melted and foaming.
02 -
Add the shrimp to the hot pan. Sear for about 1.5 minutes per side, or until just pink and opaque. Immediately remove to a plate and set aside to prevent overcooking.
03 -
Deglaze the pan with mirin, scraping up browned bits. Add the remaining 4 tablespoons butter and diced onion. Cook for 2 minutes, stirring, until onion begins to soften.
04 -
Add shredded carrots and sauté for 3 minutes until tender yet slightly crisp.
05 -
Push onion and carrot mixture to one side of the pan. Pour sesame oil into the empty space. Add beaten eggs and scramble gently until just set, then mix with the vegetables.
06 -
Add cold jasmine rice. Break up any lumps with a spoon or spatula. Season generously with salt, pepper, and garlic powder.
07 -
Pour in soy sauce and oyster sauce. Stir constantly for 2–3 minutes, ensuring all rice grains are coated and evenly colored.
08 -
Add frozen peas and corn. Toss well and cook until heated through, about 1 minute. Return cooked shrimp to the pan and combine gently.
09 -
Remove the skillet from heat. Scatter sliced spring onions over rice. Serve immediately while hot.
# Handy Cooking Tips:
01 -
Day-old rice yields the best texture, preventing fried rice from becoming mushy.
02 -
Prep and measure all ingredients before starting; once cooking begins, the process moves quickly.
03 -
To prevent sticking, use a large pan and keep ingredients moving over high heat.
04 -
Do not overcook the shrimp. Add them back only at the final stage to ensure tenderness.
05 -
Customize with additional vegetables such as bell peppers or snap peas if desired.