The Ultimate Speedy Shrimp Fried Rice Better Than Takeout

Speedy Shrimp Fried Rice

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:3-4 servings

Ingredients:

• 4 cups Cold, Day-Old Cooked Jasmine Rice (clumps broken up)
• 1 lb Large Shrimp (peeled & deveined)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 3 large Eggs (lightly whisked)
• 1 cup Frozen Peas and Carrots (mixed)
• 1/2 cup Scallions (green parts only, sliced, reserve 1 tbsp for garnish)
• 3 Tbsp High Heat Oil (Canola or Vegetable, divided)
• 3 Tbsp Low Sodium Soy Sauce
• 1 Tbsp Oyster Sauce (or vegetarian alternative)
• 1 tsp Toasted Sesame Oil
• 1/4 tsp White Pepper
• 1/2 tsp Sugar (optional)

Instructions:

• Pat the shrimp very dry. Whisk together the soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Keep all ingredients ready near the stove.
• Heat 1 Tbsp of oil in the wok/skillet over medium high heat. Pour in the whisked eggs and quickly scramble until just set. Remove the eggs and set them aside.
• Add 1 Tbsp of oil to the hot wok. Add the shrimp and spread them into a single layer. Cook for 1 2 minutes per side until pink and cooked through. Remove and set aside with the eggs.
• Add the remaining 1 Tbsp of oil to the wok. Add the minced garlic and grated ginger. Stir fry rapidly for about 30 seconds until fragrant; avoid burning the garlic.
• Add the frozen peas and carrots. Stir fry for 1 2 minutes until heated through and slightly tender.
• Push the vegetables to one side of the wok. Add the cold, day-old rice to the empty side. Break it up with your spatula and let it sit undisturbed for about 30 seconds to toast lightly.
• Toss the rice with the vegetables. Pour the prepared sauce mixture evenly over the rice and toss constantly for 1 2 minutes until the rice is heated through and evenly coated.
• Return the cooked shrimp and scrambled eggs to the wok. Add most of the sliced scallions (saving a pinch for garnish). Toss everything together gently but quickly for 30 seconds to heat through.
• Turn off the heat. Drizzle with the toasted sesame oil and give one final toss. Garnish with the reserved scallions. Serve immediately.

Nutrition Facts

Calories	3165 kcal
Protein	26.6 g
Fat	82.4 g
Carbs	88.0 g
Fiber	21.5 g
Sodium	2673 mg

Recipe Info

Category	Main Course
Cuisine	Asian

The Ultimate Speedy Shrimp Fried Rice: Better Than Takeout!

Forget soggy rice! This recipe delivers restaurant quality Shrimp Fried Rice —bright, flavourful, and perfectly textured in under 30 minutes.

We are leveraging the magic of cold, day-old rice and high heat to achieve that signature 'separated' grain. Expect a delightful balance of savoury soy, sweet shrimp, and crisp vegetables. It’s comfort food central, proper British style, but with an Asian flair!

This is truly an Easy Shrimp Fried Rice that belongs in your rotation for Quick Weeknight Meals .

Why This Recipe Conquers Takeaway Tins

The difference between homemade success and disappointing takeout often boils down to technique, not complexity. This Fried Rice Recipe focuses on achieving peak flavour and texture using simple methods that mimic traditional Asian cooking environments.

Achieving Authentic Wok Hei Flavor at Home

Wok Hei , meaning the 'breath of the wok,' is that elusive smoky char that gives authentic Chinese Fried Rice Recipe its signature taste. While achieving true wok hei requires extremely high, commercial grade heat, we emulate it by ensuring our pan (or wok) is fiercely hot before adding any ingredients.

Cooking quickly and in small batches prevents steaming and allows the rice grains to toast slightly against the hot metal, lending a subtle, smoky depth to the final dish.

The Magic of Cold Rice: Texture is Non-Negotiable

The most critical element in making great Shrimp Fried Rice is the rice itself. You absolutely must use cooked rice that has been thoroughly chilled preferably overnight in the refrigerator.

Freshly cooked rice contains too much moisture; when tossed in a hot pan, it releases steam, resulting in a sticky, clumpy texture rather than the distinct, separate grains we desire. Breaking up these cold clumps before they hit the heat ensures every grain is perfectly coated and fried.

A 30-Minute Dinner Revolution

Given the fast paced nature of modern life, this recipe is engineered for speed. With just 15 minutes dedicated to prep work chopping the vegetables, peeling the shrimp, and whisking the sauce the actual cooking stage races by in under 15 minutes.

This efficiency makes this dish a genuine contender for your go-to Quick Weeknight Meals .

Assembling Your Powerhouse Components for Superior Shrimp Fried Rice

Before any heat is applied, the success of this dish hinges on meticulous preparation, known in professional kitchens as mise en place . Having all Shrimp Fried Rice Ingredients ready means you can focus purely on the cooking action rather than frantically chopping mid-stir fry.

Essential Tools for High Heat Stir Frying

While a seasoned carbon steel wok is the professional’s choice, don’t fret if you lack one. A very large, heavy bottomed skillet or cast iron pan will work effectively, provided you use high heat oils. The goal is to maximize surface contact with the heat source.

Selecting the Perfect Protein and Produce Palette

For the protein, 1 lb of large shrimp (peeled and deveined) provides a satisfying bite. Ensure the Shrimp And Eggs are prepped and ready. For the vegetables, we keep it classic yet flavourful: frozen peas and carrots are perfect because they are uniform in size and cook quickly.

Thinly slice your scallions, reserving a pinch of the green tops for the final garnish.

The Umami Blueprint: Crafting the Flavour Base

The sauce is where the deep flavour profile is born. Whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (which adds crucial gloss and depth), 1/4 teaspoon of white pepper (essential for authentic flavour that black pepper lacks), and 1/2 teaspoon of sugar to balance the salt.

Set this flavour bomb aside.

Pro Tip: Prepping Ingredients for Maximum Efficiency

The single most important preparatory step is dealing with the Shrimp And Eggs . Dry the shrimp thoroughly with paper towels; excess moisture will lower the pan temperature. Lightly whisk the eggs in one small bowl, and have your garlic and ginger minced and waiting nearby.

Remember: once the wok is hot, everything moves fast!

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Step-by-Step Mastery: Cooking the Perfect Fried Rice Grains

The process is broken down into distinct stages: cooking the delicate items first, building the flavour foundation, and finally, integrating the rice. This careful sequencing prevents overcrowding and ensures each component is cooked to its ideal texture.

Bringing the Dish Together: The Final Sizzle Sequence

This is where the high heat comes into play. Work quickly, stirring and tossing constantly to prevent burning and promote even frying.

Phase One: Developing the Aromatics and Setting Up the Wok

Heat 1 tablespoon of your high heat oil (like canola or vegetable) in your wok over medium high heat until it shimmers. Add your 3 cloves of minced garlic and 1 teaspoon of grated ginger. Stir fry vigorously for only about 30 seconds until wonderfully fragrant.

If you brown the garlic deeply here, the final Shrimp Fried Rice will taste bitter, so speed is key.

Browning the Shrimp to Juicy Perfection

Add another tablespoon of oil if the pan seems dry. Add the dried shrimp in a single layer and cook undisturbed for 1– 2 minutes until they start turning pink, then flip and cook briefly more until just done.

Immediately remove both the shrimp and the scrambled eggs (which you should cook separately first, as per the preparation outline) from the wok and set them aside.

The Quick Fire Combination: Integrating Rice and Sauce

Clear the wok and add the final tablespoon of oil. Toss in the frozen peas and carrots and stir fry for 1– 2 minutes. Now, add the cold, pre-broken rice.

Let the rice sit for about 30 seconds without stirring to achieve a slight toasting effect, simulating that Wok Hei . Pour your pre-mixed sauce over the rice and toss continuously for 1– 2 minutes until the rice grains are uniformly coloured and heated through.

Finishing Touches and Seasoning Adjustments

Return the cooked shrimp and scrambled eggs to the pan along with most of your sliced scallions. Toss everything together swiftly for another 30 seconds just to heat everything through.

Kill the heat, then drizzle in 1 teaspoon of toasted sesame oil this must be added off the heat to preserve its potent aroma and give one final energetic toss. Garnish with the reserved scallions.

Elevating Your Classic Shrimp Fried Rice: Pro Variations

While this baseline Chinese Fried Rice Recipe is fantastic, experimentation is encouraged. For those watching their intake, understanding the Shrimp Fried Rice Calories helps guide substitutions.

If you prefer more heat, add a teaspoon of chili garlic paste when you add the sauce. For a vibrant green element, toss in a handful of chopped baby bok choy or snow peas during the last minute of vegetable cooking.

If you’re seeking richer flavour, a tiny splash of fish sauce can enhance the savory notes alongside the soy.

Troubleshooting and Storing Your Leftovers

Even expert cooks sometimes run into sticking or dampness issues. The key to longevity, however, is proper storage.

Gluten Free Swaps and Ingredient Substitutions

This recipe readily adapts to dietary needs. For a gluten free preparation, substitute tamari for the soy sauce, and ensure your oyster sauce is certified GF or use a mushroom based alternative.

If you are averse to seafood, this remains a brilliant Easy Shrimp Fried Rice base, simply swapping the protein for marinated, pan-seared chicken cubes or crispy tofu.

FAQs: Cracking the Code on Perfect Fried Rice Consistency

How Long Does Homemade Fried Rice Last in the Fridge?

Properly cooled and stored homemade Shrimp Fried Rice will keep beautifully in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, spread it out on a baking sheet and warm it in a moderately hot oven (around 350° F or 175° C) for about 10 minutes, or stir fry it briefly with a teaspoon of oil, rather than using a microwave, to restore some of that desirable texture.