Quick Easy Chinese Shrimp Fried Rice

Savory rice fried with tender shrimp, garlic, shallots, carrots and peas. This quick and easy shrimp fried rice is made with leftover rice and simple ingredients! Ready in 30 minutes, great for the whole family and restaurant-quality!

5 from 17 votes

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Prep Time 20

Cook Time 7

Total Time 27

Course Main Course

Cuisine Chinese

Servings

Calories per serving 431 kcal

Ingredients

4 ½ cups cooked jasmine rice day-old and cold (see below Notes for amount of uncooked rice to use)
1 lb jumbo shrimp or large shrimp, peeled & deveined
1 shallot finely diced
3 cloves garlic minced
½ cup carrot small diced (or sub with corn niblets)
½ cup peas fresh or frozen (or sub with small chopped green beans)
3 large eggs beaten
4 tablespoon vegetable oil or any neutral oil
½ green onion finely chopped for garnish

Shrimp Marinade

1.5 teaspoon regular soy sauce or light soy sauce
1.5 teaspoon Shaoxing Cooking Wine or dry sherry/dry white wine/chicken broth
1.5 teaspoon cornstarch or potato starch/tapioca starch
1.5 teaspoon vegetable oil or any neutral oil

Sauce

2 tablespoon regular soy sauce or light soy sauce
½ tablespoon dark soy sauce
2 teaspoon sesame oil
1 teaspoon chicken bouillon powder (aka chicken stock powder)
⅛ teaspoon white pepper or black pepper

Instructions

In a large bowl, marinate peeled and deveined shrimp with marinade ingredients as listed above for 5 minutes and set aside.
In a small bowl or measuring cup, combine the sauce ingredients as listed. Set aside.
Heat 3 tablespoon or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until 50% cooked, about 15-20 seconds. Remove the shrimp from the pan and set aside.
Fry garlic and shallots for 10 seconds or until softened. Quickly add in green peas and carrots and fry for another 10 seconds. Push everything to the side of the wok.
Add remaining vegetable oil into empty space. Pour in the beaten eggs, then scramble before mixing with the other ingredients.
Mix in the shrimp. Add rice and pour the sauce around the rice along the edges of the pan. Toss everything together until all rice grains are colored brown. Remove off heat and garnish with green onions.

Notes

How much uncooked rice should I use?

Measure out 1 ½ measuring cups of UNCOOKED jasmine rice to be steamed in your rice cooker or how you would normally cook your rice. Then dry out the hot or warm rice by spreading it out on a large sheet pan and place the pan in a freezer fully exposing the rice to cold air to remove excess moisture. Then break up the cold rice with clean hands or a rice paddle.

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