Quick Easy Chinese Shrimp Fried Rice

Shrimp Fried Rice. Savoury rice fried with juicy jumbo shrimp, garlic, shallots, carrots and peas. A delicious option for dinner or lunch. Ready in just 30 minutes with day old, cooked rice. This will be the best shrimp fried rice recipe you’ll ever make and enjoy at home!

5 from 12 votes

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Prep Time 20

Cook Time 7

Total Time 27

Course dinner, lunch

Cuisine Chinese

Servings

Calories per serving 534 kcal

Ingredients

4 ½ cups cooked jasmine rice day old rice (see Notes for amount of uncooked rice)
1 lb jumbo shrimp peeled and deveined
1 shallot finely chopped
3 cloves garlic minced
½ cup carrot finely diced
½ cup peas frozen
3 eggs beaten
4 tablespoon vegetable oil or any neutral oil

Shrimp Marinade:

1.5 teaspoon regular soy sauce
1.5 teaspoon Shaoxing Cooking Wine (or sub with Dry Sherry Wine)
1.5 teaspoon cornstarch
1.5 teaspoon vegetable oil or any neutral oil

Sauce:

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

Optional:

½ stalk green onion finely sliced

Instructions

Transfer peeled and deveined shrimp into a bowl. Marinate shrimp with Marinade ingredients as listed above for 5 minutes. Set aside.
In a small bowl, combine Sauce ingredients as listed above. Set aside.
In a hot wok or large skillet on high heat, add 3 tablespoon oil. Once oil is hot. Add shrimps. Fry shrimp until 50% cooked. Remove and set aside.
Fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
Add 1 tablespoon of oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
Toss back in shrimp.
Add rice and toss with ingredients. Pour prepared sauce over top. Mix until all rice granules are colored brown.
Remove off heat. Serve and enjoy with optional green onions as a garnish.

Notes

(Note: this is 1 ½ measuring cups of UNCOOKED jasmine rice made the night before and refrigerated)

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Suggested Equipment & Products

Wok

Measuring Set

Santoku Knife

Cutting Board

Rice Cooker

Kitchen Scale

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