Shrimp Fried Rice Hack (Print Version)

Lightning-fast shrimp and vegetable stir-fry with day-old jasmine rice and savory seasonings.

# Ingredient List:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# Recipe Steps:

01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and cooked through, then remove and set aside.
03 - Pour in beaten eggs in the same pan and scramble quickly until just set. Push eggs to one side.
04 - Add frozen mixed vegetables and cook for about 1 minute until heated through.
05 - Incorporate chilled rice, breaking apart clumps with a spatula, then stir-fry for 2 minutes until combined and warmed.
06 - Return shrimp to pan, add soy sauce, optional oyster sauce, sesame oil, and white pepper. Stir thoroughly to coat evenly.
07 - Mix in sliced scallions and stir-fry for another minute.
08 - Taste and adjust seasonings if necessary. Serve immediately, garnished with extra scallions and toasted sesame seeds if desired.

# Expert Suggestions:

01 -
  • Twenty minutes from start to finish, no shortcuts on flavor—this is how I actually cook on weeknights.
  • Cold rice is your secret weapon here; it stops clumping and gives you that restaurant-quality texture every single time.
  • The shrimp cooks so quickly that you'll feel like you're barely working, yet somehow you've made something restaurant-worthy.
02 -
  • Cold rice is absolutely non-negotiable; warm rice will turn into a soupy, regrettable situation no matter what else you do right.
  • Don't crowd the pan or move things constantly—let the shrimp and rice actually make contact with the heat so they sear instead of steam.
  • Sesame oil is powerful; a teaspoon is plenty, and adding it at the end means the flavor stays bright instead of burning off.
03 -
  • Keep your pan moving and your heat high; this is stir-fry, not a braise, so you need actual heat and constant motion to keep things from sticking.
  • Taste as you go and add salt cautiously because soy sauce carries salt too, and it's easier to add than to remove.
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