Better Than Takeout The Ultimate Quick Shrimp Fried Rice

Better Than Takeout The Ultimate Quick Shrimp Fr

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:4 servings

Ingredients:

• lb Large Shrimp, peeled & deveined, patted very dry
• Large Eggs, lightly beaten
• Pinch Salt & Black Pepper
• Tbsp Neutral Oil (Canola or Vegetable), divided use
• cloves Garlic, minced
• tsp Ginger, freshly grated
• /2 cup Yellow Onion, small dice
• /2 cup Carrots, small dice
• /2 cup Frozen Peas (do not thaw)
• cups Cold, Day-Old Cooked White Rice (Jasmine preferred)
• Tbsp Soy Sauce (low sodium preferred)
• Tbsp Oyster Sauce (or Vegetarian Stir-fry Sauce)
• tsp Sesame Oil (toasted)
• /4 tsp White Pepper
• /4 cup Green Onions (scallions), sliced (whites and greens separated)

Instructions:

• Prep Everything: Ensure shrimp are dry. Whisk together soy sauce, oyster sauce, and white pepper in a small bowl (the sauce mixture). Separate green onion whites from greens.
• Cook the Shrimp: Heat 1 Tbsp oil in a large wok or heavy skillet over medium-high heat. Season shrimp lightly. Cook until pink and opaque (about 1-2 minutes per side). Remove shrimp immediately and set aside.
• Scramble the Eggs: Add another 1/2 Tbsp oil to the wok. Pour in the beaten eggs. Scramble quickly until just set, breaking into small pieces. Remove eggs and set aside with the shrimp.
• Sauté Aromatics & Veggies: Add the remaining 1.5 Tbsp oil. Add onion and carrot; stir-fry for 2 minutes until carrots start to soften slightly. Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant.
• Fry the Rice: Add the cold, day-old rice to the wok. Use the edge of your spatula to break up any clumps. Spread the rice around the pan and let it sit undisturbed for about 1 minute to develop some slight crispness. Toss and repeat this process for 3-4 minutes until the rice is heated through and beginning to dry out.
• Sauce and Combine: Pour the pre-mixed sauce mixture evenly over the rice. Toss vigorously and continuously for 1 minute, ensuring every grain is coated.
• Final Fold: Return the cooked shrimp and eggs to the wok. Add the frozen peas and the green parts of the scallions. Toss everything together for 1 final minute until the peas are bright green and the shrimp are hot.
• Finish: Turn off the heat. Drizzle with toasted sesame oil and give one final toss. Serve immediately.

Nutrition Facts

Calories:2264 kcal

Protein:19.9 g

Fat:58.1 g

Carbs:88.1 g

Fiber:29.3 g

Sugar:0.0 g

Sodium:2302 mg

Recipe Info

Category:Main Course

Cuisine:Asian

Better Than Takeout: The Ultimate Quick Shrimp Fried Rice

The smell hits you first, right? That hot, nutty aroma mixed with savoury soy that screams ‘comfort food’ louder than anything else. I remember my first real attempt at making Shrimp Fried Rice ; I nearly ruined the whole batch by overcrowding the pan. Rookie error, honestly.

This isn’t just another recipe floating around the internet. We're aiming for the real deal here—that fluffy, flavour-packed texture you dream about. If you need Quick Weeknight Meals that taste like a weekend treat, stick with me.

What You’re Probably Asking About Making Shrimp Fried Rice

Look, I get it. You’re here because you’re worried about mushy rice or bland shrimp. Top searches usually revolve around three things: How do I stop it going soggy? What’s the secret to the flavour? And why does mine always look pale?

This Easy Shrimp Fried Rice guide tackles all that head-on. We’ll cover the mise en place importance, which is crucial for high-heat wok cooking, and I’ll show you exactly how much sauce to use so it coats, rather than drowns, the grains. Forget those other complicated guides; this is the Best Shrimp Fried Rice Recipe because it’s honest and achievable.

Ingredients: Getting Your Mise En Place Right

Before we even look at the heat, you need every single thing ready. Seriously, this is the key to a Flavorful Shrimp Fried Rice . Once that pan is hot, there is no time to chop an onion!

The Shrimp Fried Rice Ingredients list looks long, but it’s mostly quick assembly. Remember, the star here is the cold, day-old rice—don’t even think about using fresh rice, or you’ll end up with wallpaper paste. We need that dry structure for the grains to truly fry.

For the shrimp, make sure they are patted bone dry. I learned the hard way that wet shrimp steam instead of searing, making them rubbery. We want a nice little kiss of colour on those, not a full fry. Later, we mix our soy and oyster sauce separately. That concentrated sauce is what guarantees every bite of your Chinese Shrimp Fried Rice pops with flavour.

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Right then, let's get cracking on a proper, top-notch Shrimp Fried Rice recipe that'll have you saying, "Crikey, that's brilliant!" Forget those greasy, sad excuses for fried rice you get delivered! This recipe focuses on high-heat cooking to achieve perfectly separate, flavour-packed grains of rice studded with succulent shrimp and crisp veg. It’s an incredibly satisfying, all-in-one meal that punches well above its weight in flavour. Getting the shopping right is half the battle for a truly Flavorful Shrimp Fried Rice .

Core Shopping List

We need to be sharp on the measurements here. For the shrimp, grab about 1 lb (450g) of large ones, peeled and deveined. The most crucial bit? They must be patted bone dry—wet shrimp steam; dry shrimp sear. For the eggs, just 3 large ones, lightly whisked. Now, for the rice, aim for 4 cups (960 ml) of cold, day-old cooked white rice. Seriously, don't skimp on the 'day-old' part. Freshly cooked rice is far too wet and will turn your Easy Shrimp Fried Rice into mush.

We need a good glug of neutral oil, like Canola, about 3 Tbsp (45 ml) divided. Don't use olive oil here; it has too low a smoke point for the high heat we need. If you see shrimp that look plump and translucent, you're on the right track.

Flavour Architecture

This is where we build that savoury punch. We’ve got 3 cloves of garlic and 1 tsp of freshly grated ginger . That pairing is non-negotiable; it’s the bedrock of the aroma. For the sauce base, you'll need 2 Tbsp (30 ml) of low-sodium soy sauce and 1 Tbsp (15 ml) of oyster sauce for depth—that’s your umami booster, trust me. A tiny 1/4 tsp of white pepper gives it that authentic zing .

If you’re out of oyster sauce, no sweat. For a swap, use an extra half-tablespoon of soy sauce mixed with a teaspoon of brown sugar—that mimics the savoury sweetness. My personal tip? If you have a tin of anchovies lying about, mash a single tiny anchovy fillet into the sauce mixture; it dissolves completely and adds a subtle, non-fishy, rich depth that makes this the Best Shrimp Fried Rice Recipe .

Equipment & Mise en Place

To pull off this Quick Weeknight Meal , you need a massive wok or the biggest, heaviest skillet you own. A flimsy pan won't hold the heat. You'll also want a good wok turner for tossing.

Here’s the pro tip for How To Make Shrimp Fried Rice without breaking a sweat: Mise en place (everything in its place). Chop all your vegetables—carrots, onions, garlic, ginger—before the heat goes on. Then, mix your soy and oyster sauce in a small bowl. Once you start cooking, this whole Shrimp Fried Rice Recipe takes about 10 minutes flat. If you’re using a wok over a gas hob, make sure the heat is roaring when you add the rice—that high-heat blast is what separates the grains. If you’re making this on a flat top, like a Shrimp Fried Rice Blackstone , crank that thing up to medium-high and keep it moving!

Right then, let's get cracking on a proper, top-notch Shrimp Fried Rice recipe that'll have you saying, "Crikey, that's brilliant!" We're aiming for that perfect balance—flavourful, quick, and something even a novice in the kitchen can nail on a Tuesday night. Forget those greasy, sad excuses for rice you get delivered! This focuses on high heat to achieve perfectly separate, flavour-packed grains.

Before You Cook

Listen up, this bit is non-negotiable if you want the Best Shrimp Fried Rice Recipe . Rivals always rush this, but you won’t. Your main mission is getting the rice cold. I’m telling you, use day-old rice . If you use hot, fresh rice, you're basically making sticky rice porridge. Get that rice out of the fridge at least an hour before you start cooking.

Also, have your sauce mixed—soy, oyster sauce, white pepper—all ready in one little bowl. This whole thing cooks in under twelve minutes. If you're fumbling for the oyster sauce when the garlic is about to burn, you’ve already lost the plot. That’s the secret to an Easy Shrimp Fried Rice .

Guided Cooking Sequence for Flavorful Shrimp Fried Rice

This is where we build the flavour. We cook in stages, which is crucial for getting that authentic wok hei smokiness, even on a normal hob. If you’ve got a Shrimp Fried Rice Blackstone griddle, fantastic, but this works in a wok or big skillet too.

1. Shrimp Sear: Get your wok hot—medium-high is the starting point. Add a splash of oil and cook your dried shrimp for maybe two minutes total . You want them pink and just cooked through. Pull them straight out and set them aside. If they sit in the pan, they’ll get rubbery, and nobody wants that.

2. Egg Action: Toss another slick of oil in. Whisk those eggs and pour them in. Stir them fast until they look like little yellow clouds, then scoop those out too. See? Building layers of flavour!

3. Aromatics and Veg: Now for the heavy lifting. Add your remaining oil. Onions and carrots first—let them soften for two minutes. Then, chuck in the garlic and ginger. You’ll know it’s right when the smell hits you; it should be sharp and lovely, not acrid. That’s usually about 30 seconds .

4. The Rice Fry: Tip in the cold rice. This is where you earn your stripes. Spread it out and let it sit still for a minute—let it toast a bit! Then, stir-fry hard for three or four minutes until it’s heated right through and looks dry.

5. Sauce Time: Pour your pre-mixed sauce evenly over the rice and toss like you mean it for a full minute. Then, bring back the shrimp and eggs, add your frozen peas (they cool the pan down just enough), and cook for one last minute. Turn the heat off and finish with a drizzle of sesame oil. That’s How To Make Shrimp Fried Rice properly!

Save-It Section

If you mess up—and we all do, mate—here’s the fix. If it tastes flat, it’s probably under-seasoned; splash in a tiny bit more soy sauce. If it’s too wet, crank the heat right up and stir like mad for another two minutes—it needs to evaporate!

For next time, this makes cracking Quick Weeknight Meals . Store any leftovers in an airtight tub in the fridge for up to three days. It actually tastes better the next day, honestly. When reheating, I splash a tiny bit of water or chicken stock in the pan before adding the rice. This stops it from drying out and brings back that lovely moistness without making it soggy. It’s a fantastic, Flavorful Shrimp Fried Rice experience, every time.

Right then, let’s dive into making this brilliant Shrimp Fried Rice taste even better than you thought possible. We’re moving past just chucking things in a pan.

Taste & Texture Upgrades

We want that proper wok hei —that smoky breath of the wok that you can’t get just simmering things low and slow. For a chef-y finish? Sprinkle over some toasted sesame seeds and finely chopped fresh cilantro right before serving. It gives a great visual pop, much nicer than just plain green onions.

When I first tried making this at home, I kept ending up with rice that tasted a bit like soup. The real game-changer here, compared to the rubbish recipes online, is ensuring you use cold, day-old rice . That dry starch is crucial for achieving that light, separated texture. It’s the secret to making proper Chinese Shrimp Fried Rice .

Nutrition & Dietary Paths

For the folks counting the calories, this Easy Shrimp Fried Rice comes in around 440 calories per serving, packing a solid 30 grams of protein thanks to all that lovely shrimp. The main fat comes from the cooking oils, so be mindful there.

If you’re keeping it gluten-free, swap the soy sauce for Tamari, as mentioned. The flavour trade-off is slight; Tamari is often a bit deeper, so you might need half a teaspoon less if you are sensitive to strong saltiness. Keeping it lighter calorie-wise just means using less oil during steps 2 and 4—just enough to coat the pan, not drown it.

Serving & Pairing Ideas

You want sides that complement this, not fight it. Keep it simple, like some quick pickled cucumber slices; the sharp vinegar cuts right through the richness perfectly. If you’ve made a massive batch—and trust me, you will—store leftovers in an airtight container. It lasts a good three days in the fridge. When reheating, don’t just blast it in the microwave; reheat it quickly in a hot frying pan with a tiny splash of water or stock to wake up the grains. That keeps the texture right.

Honestly, once you nail the heat and the rice prep, this becomes one of your go-to Quick Weeknight Meals . Mastering How To Make Shrimp Fried Rice this well is a serious kitchen win. Go on, get those Shrimp Fried Rice Ingredients prepped and get frying!

If you're craving more ideas, explore Speedy Weeknight Fried Rice Recipe Crispy Flavourful , Authentic Kung Pao Shrimp Velvety Texture Quick Wok Cook and Authentic Sichuan Shrimp StirFry Quick Málà Recipe .