Shrimp Fried Rice. Savoury, delicious fried rice that hits the spot. A great option for dinner or lunch. Ready in just 20 minutes with cooked rice.
Fried rice is definitely a bi-weekly staple in this household. I love making it because it’s a great way to use up leftover cold rice or ingredients left in the fridge. There are many versions of fried rice but today I’m sharing a very popular Cantonese style fried rice that you often see in the restaurants.
Easy to make!
Despite the presentation of this shrimp fried rice recipe, it is incredibly easy to make. I share my video for shrimp fried rice on YouTube! Just click here and do not forget to subscribe for more (sorry shameless plug!)
With this fried rice, you are simply cooking rice (even easier with a rice cooker), mixing the rice with egg yolk, preparing your veggies and shrimp for frying in one pot or wok! It’s really that simple. And now you can have shrimp fried rice at home!
Tips for making the best fried rice
- I know this is common sense but believe it or not some people really do skip this step and jump right into cooking but prepare your ingredients before you cook. Because we are cooking fried rice, we don’t want to leave it in the pan or wok for too long as this results in overcooked mushy rice.
- The order of which you cook ingredient is important. We always want to cook our protein first, followed by the crunchier veggies the softer ones and then the rice. Quickly followed by our seasoning ingredients like salt, pepper, oyster sauce, etc. If you reverse the order it will also result in overcooked mushy rice.
- When cooking with a hot wok, use day old rice. I find that because the wok gets so hot, the leftover cold rice retains its shape better versus fresh warm cooked rice. But if you’re using a non-stick pan where the heat cannot be raised too high, use day of cooked rice.
- Use quality ingredients. A no brainer but it really does make all the difference!
- Using a wok can be very helpful (if you season it properly first!) Due to the high heat threshold and the even distribution of heat, I find that fried rice tastes better. I made my shrimp fried rice in a wok. But if you don’t own one, you can use a normal pan too!
Which oil is best for fried rice?
I find that avocado oil or vegetable oil is the best for cooking fried rice at high temperatures as they both have a high smoking point.
What makes Chinese fried rice taste so good?
When it comes to cooking fried rice, what makes it taste so good is the aromatics such as the green onions, onions, and garlic along with the sauces. Without these supporting ingredients, the rice doesn’t have that flavour that makes it hit the spot! Sometimes I’ll even throw in some butter!
Can I make fried rice with freshly cooked rice?
Yes! But if you do I would recommend not turning up the heat so high because the rice is already cooked and warm. So when you turn up the heat and add a lot of movement in the pan, it can cause the rice to break apart and go mushy.
Why is my fried rice soggy?
This can be due to a variety of reasons but the common one that I can think of is you didn’t cook your veggies and protein before adding the cooked rice. Also, your pan may not be hot enough to dry out the ingredients so to speak.
Other recipes you may like!
- TUNA KIMCHI FRIED RICE
- THAI SPICY BASIL FRIED RICE
- KIMCHI SAUSAGE FRIED RICE
- SPAM FRIED RICE
- CHINESE CHICKEN FRIED RICE
- CHICKEN PINEAPPLE FRIED RICE
- PINEAPPLE FRIED RICE
For this recipe
You will need the following shrimp fried rice ingredients:
- 3 tbsp avocado or vegetable oil.
- 230 grams shrimp, peeled and deveined
- ¼ cup white wine
- 6 eggs, 4 of the eggs separated into yolks and whites leaving 2 of the eggs intact
- 320 ml uncooked rice or 6 cups packed cooked rice
- ½ cup stalk celery, finely chopped
- ½ cup carrot, finely diced
- Half cup onion, finely diced
- ½ cup green onion, finely chopped
- ½ tbsp garlic minced
- ⅛ tsp white pepper
- 2 tsp salt
- 2 tbsp oyster sauce *not shown in video
How do you make shrimp fried rice from scratch?
Separate 4 egg yolks from their whites, placing yolks into a large mixing bowl and whites in a smaller bowl. Whisk the two leftover whole eggs into the four egg whites.
Cook your rice and allow it to cool. When cooled pour into a large mixing bowl with the 4 egg yolks until each granule is coloured yellow. Set aside.
Prepare the rest of your ingredients as listed above. Into a hot pan set over medium high heat, add avocado oil.
Carefully add in shrimp and fry until pink. Then add in the white wine.
Next toss in your celery, carrots, onion, and garlic. Give it a thorough mix with the shrimp. Fry until veggies have softened.
Add in your rice followed by leftover whisked eggs, green onion, white pepper, salt and oyster sauce *not shown in video.
Mix until everything is combined and immediately remove off heat. Serve and enjoy!
Note: I adapted this recipe from Tasteshow by adding oyster sauce, garlic and changing the proportions of the ingredients. Please check out his original recipe. I always look to Chef John for inspiration on Chinese dishes.
Give it a try!
Well I hope you give my Shrimp Fried Rice recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this shrimp with fried rice, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my 30 minute shrimp fried rice, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Chinese Shrimp Fried Rice (20-min. Recipe)
Ingredients
- 3 tbsp avocado or vegetable oil.
- 230 grams shrimp peeled and deveined
- ¼ cup white wine
- 6 eggs 4 of the eggs separated into yolks and whites leaving 2 of the eggs intact
- 320 ml uncooked rice or 6 cups packed cooked rice
- ½ cup stalk celery finely chopped
- ½ cup carrot finely diced
- ½ cup onion finely diced
- ½ cup green onion finely chopped
- ½ tbsp garlic minced
- ⅛ tsp white pepper
- 2 tsp salt
- 2 tbsp oyster sauce *not shown in video
Instructions
- Separate 4 egg yolks from their whites, placing yolks into a large mixing bowl and whites in a smaller bowl. Whisk the two leftover whole eggs into the four egg whites.
- Cook your rice and allow it to cool. When cooled pour into a large mixing bowl with the 4 egg yolks until each granule is coloured yellow. Set aside.
- Prepare the rest of your ingredients as listed above. Into a hot pan set over medium high heat, add avocado oil.
- Carefully add in shrimp and fry until pink. Then add in the white wine.
- Next toss in your celery, carrots, onion, and garlic. Give it a thorough mix with the shrimp. Fry until veggies have softened.
- Add in your rice followed by leftover whisked eggs, green onion, white pepper, salt and oyster sauce *not shown in video.
- Mix until everything is combined and immediately remove off heat. Serve and enjoy!
Fried rice and shrimp are two of my very favorite things... and now you've combined them. This is so perfect, especially with the avocado oil!