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, family-friendly and restaurant-quality!
Ingredients
- 4 ½ cups cooked jasmine rice or white long-grain rice, cold day-old (or see below Notes if you're making rice for this recipe)
- 1 lb jumbo shrimp or large shrimp, peeled & deveined
- 1 shallot or ¼ small onion, finely diced
- 3 garlic cloves minced
- ½ cup carrot small diced, or sub with frozen
- ½ cup peas fresh or frozen
- 3 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped
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 toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper or black pepper
Instructions
- Break up the cold day-old rice with a rice paddle or a wooden spatula to separate the grains and set aside.
- In a large bowl, marinate shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl, combine the sauce ingredients as listed above. Set aside.
- Heat 3 tablespoon or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.
- Sauté garlic and shallots for 10 seconds until fragrant.
- Add peas and carrots and stir-fry for another 10 seconds. Push to the side of the pan.
- Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.
- Add shrimp and toss together.
- Add rice and pour sauce along the edges of the pan, letting it toast for 5 seconds. Then toss until rice is evenly coated and there's no sauce left in the base of the pan.
- Remove off heat and garnish with green onions.
Notes
If you're cooking rice for this recipe
- Rinse 1 ½ cups or 300 grams of jasmine rice or white long-grain rice with cold water to make 2 cups of cooked rice.
- Cook rice in your rice cooker or on the stovetop.
- Evenly spread out the hot or warm cooked rice in a single layer on a large baking sheet.
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice.
- Once the rice is cold and dry, break up the rice with a rice paddle or spatula.
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Nutrition
Calories: 431kcal | Carbohydrates: 60g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 282mg | Sodium: 1584mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg