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 5 votes

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Prep Time 20 mins

Cook Time 7 mins

Total Time 27 mins

Course dinner, lunch

Cuisine Chinese

Servings

Calories 534 kcal

Ingredients

4 ½ cups cooked jasmine rice day old rice (see Notes for amount of uncooked rice)
350 grams 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 tbsp vegetable oil

Shrimp marinade:

1 tsp regular soy sauce
1 tsp Shaoxing Cooking Wine (or sub with Dry Sherry Wine)
1 tsp cornstarch
1 tsp vegetable oil

Sauce:

2 tbsp regular soy sauce
½ tbsp dark soy sauce
2 tsp sesame oil
1 tsp chicken bouillon powder (aka. Chicken instant stock mix)
⅛ tsp white pepper

Optional:

½ stalk green onion finely sliced

Instructions

Marinate your shrimp for 5 minutes. Set aside.
In a bowl, pre-mix sauce ingredients as listed. Set aside.
In a hot wok set over high heat, add 3 tbsp 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 tbsp 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 sauce over top. Mix until all rice granules are coloured 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

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