published Jun 07, 2024, updated Jul 30, 2024 There are many versions of shrimp fried rice, from the Japanese hibachi style to the classic Chinese take-out dish. This recipe is modeled after the latter, with firm, crisp rice cooked in soy sauce and stir-fried with the savory aroma of sesame oil, garlic, and onions. It’s a high-heat, high-speed recipe. After the rice is cooked, the scrambled eggs, onions and garlic, peas and carrots, and shrimp are cooked in rapid succession before they’re all tossed together. This separation of ingredients is what really separates Chinese fried rice with shrimp from its Japanese counterpart, and allows you to enjoy each ingredient to its fullest! As much as I love fried rice with shrimp, you can replace it with any other protein. Sweet, sticky pork is a popular option. You can always make the rice on its own and serve with sweet and sour ribs or meatballs too!
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Saucepan – The rice is first cooked separately in a saucepan. Make sure it has the capacity to boil 2 cups of rice and 2 ½ cups of water — and a lid! Wok – This versatile pan can handle each stage of this recipe, from the scrambled eggs to the stir-fried veggies.
Storing and Reheating
Shrimp fried rice can be transferred to an airtight container and refrigerated for up to 4 days. It typically contains more sodium than light soy sauce; about 15% more, to be exact. However, the flavor is balanced by sweetness and is therefore not as intensely salty. Tamari is a good substitute if you can’t find dark soy sauce. On the other hand — the word for light soy sauce in Chinese translates to “fresh,” as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used Chinese sauce for cooking. Do not confuse this for light soy sauce from Kikkoman, which is a low-sodium variety.
Shrimp – Peel, de-vein, and chop into ½-inch pieces. Frozen shrimp often come peeled and de-veined already. If using small shrimp, feel free to leave them whole. Rice – Cooked in a combination of dark and light soy sauce — but you can use the regular all-purpose soy sauce you probably already have in your pantry! Eggs – The trick for fluffy scrambled eggs is speed — high heat, scrambling until just cooked so that they don’t have the chance to dry out. Garlic & Onion – These aromatics build the delicious foundation on which this whole dish is built. Shaoxing Wine – Substitute with sherry, sake, or even chicken or vegetable stock. Salt & Ground White Pepper – White pepper is the more common choice for Chinese cooking. Sugar – A bit of sugar will get you closer to the taste of restaurant-level Chinese fried rice. Sesame Oil – Just a teaspoon of plain, untoasted sesame oil will get you all the flavor you need. Vegetables – I usually go with thawed frozen peas and carrots, chopped snow peas, and chopped green onions. Feel free to use other frozen medleys, including those containing corn, broccoli, or cauliflower.
To reheat, transfer to a bowl and sprinkle with some water. Microwave for 30 seconds and test the rice — if too hard and dry, add a bit more water and microwave for another 30 seconds. Love this recipe? Share it with the world on Pinterest.
