Shrimp Fried Rice Hack (Print)

Fast, flavorful shrimp fried rice with mixed veggies and savory sauces for an easy satisfying meal.

# Components:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# Directions:

01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and just cooked through. Remove and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set. Push to one side.
04 - Add frozen mixed vegetables and cook for 1 minute until warmed through.
05 - Add chilled rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until combined and heated.
06 - Return shrimp to the pan. Add soy sauce, oyster sauce if using, sesame oil, and white pepper. Stir well to evenly coat all ingredients.
07 - Toss in sliced scallions and stir-fry for an additional minute.
08 - Adjust seasoning to taste. Serve hot, garnished with extra scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • It genuinely takes twenty minutes from craving to plate, no shortcuts required.
  • The frozen vegetables mean zero chopping, yet the dish tastes like you actually spent time on it.
  • Cold rice from yesterday becomes your secret weapon instead of something you'd normally toss.
02 -
  • Cold, day-old rice is absolutely essential—warm rice will steam and clump no matter how much you stir, and you'll end up with rice porridge instead of individual grains that slide around.
  • Don't crowd the shrimp in the pan or they'll steam instead of sear; give them space and a hot surface so they develop that golden exterior.
03 -
  • Have all your ingredients prepped and within arm's reach before you turn on the heat—this moves so fast that scrambling to find the soy sauce halfway through will throw off your timing.
  • If you're making this for more than two people, make it in batches rather than overloading the pan, which drops the temperature and prevents proper cooking.
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