Wok Star Shrimp Fried Rice Restaurant Quality in 20 Minutes Flat

Wok Star Shrimp Fried Rice Restaurant Quality In

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:4 servings

Ingredients:

• lb Large Shrimp (peeled, deveined)
• Large Eggs (lightly whisked)
• Tbsp Neutral Oil (for eggs/shrimp)
• Pinch Salt & Black Pepper (to season shrimp)
• Tbsp Neutral Oil (for main fry)
• cloves Garlic (minced)
• tsp Freshly grated Ginger
• /2 cup White or Yellow Onion (diced small)
• /2 cup Carrots (finely diced)
• /2 cup Frozen Peas (do not thaw)
• /2 cup Green Onions (scallions, sliced, separated)
• cups Cooked White Rice (Day-Old, cold)
• Tbsp Soy Sauce (low sodium preferred)
• Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
• tsp Toasted Sesame Oil
• /4 tsp White Pepper

Instructions:

• Prep Ingredients: Ensure all vegetables are diced, garlic and ginger minced, and the sauce mixture (Soy Sauce, Oyster Sauce, White Pepper) is whisked together in a bowl, reserving the sesame oil.
• Cook Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in whisked eggs; scramble quickly until just set but still slightly moist. Remove eggs from the wok and set aside.
• Sear Shrimp: Add a splash more oil to the wok if needed. Season shrimp lightly. Cook shrimp quickly (about 1-2 minutes per side) until pink and opaque. Remove and set aside with the eggs.
• Sauté Aromatics: Add remaining 2 Tbsp oil to the hot wok. Add the white/light green parts of the scallions, garlic, and ginger. Stir-fry rapidly for 30 seconds until fragrant—don't let the garlic burn!
• Cook Vegetables: Add the diced carrots and frozen peas. Stir-fry for 2 minutes until the carrots begin to soften slightly.
• Fry the Rice: Push the vegetables to one side of the wok. Add the cold rice to the open space. Break it up with your spatula and let it sit undisturbed for 1 minute to heat up and start to dry out slightly.
• Combine & Season: Toss the rice vigorously with the vegetables until everything is hot and evenly distributed. Sprinkle the prepared sauce mixture evenly over the rice. Toss constantly for 1-2 minutes until the rice is evenly coloured and steaming hot.
• Final Assembly: Return the cooked eggs and shrimp to the wok. Toss gently to incorporate everything without breaking up the ingredients too much.
• Finish: Remove the wok from the heat. Drizzle the toasted sesame oil over the rice and sprinkle with the reserved dark green scallion tops. Give one final, quick toss. Serve immediately.

Nutrition Facts

Calories:2172 kcal

Protein:19.9 g

Fat:85.3 g

Carbs:65.2 g

Fiber:17.4 g

Sugar:0.0 g

Sodium:7983 mg

Recipe Info

Category:Main Course

Cuisine:Asian

Wok Star Shrimp Fried Rice: Restaurant Quality in 20 Minutes Flat

The smell hits you first. That gorgeous, smoky aroma that shouts "takeout," but ten times better. If you’ve ever ended up with soggy, lukewarm rice that tastes like dishwater, I’ve been there too, mate. But today, we sort that out. We are making proper, vibrant Shrimp Fried Rice .

This Easy Shrimp Fried Rice Recipe is your new weeknight weapon. It’s unbelievably fast, packed with flavour, and frankly, it makes most takeaway versions look a bit sad. We’re focusing on technique, not fancy gear.

What Are You Really Asking?

I know what’s playing on your mind when you search for a Shrimp Fried Rice Recipe . First, how do I stop it being mushy? Second, can I really do this without a massive wok burner? And third, what are the absolute must-have Shrimp Fried Rice Ingredients ? Good news: this guide answers all three clearly. Unlike those rambling articles, we keep the steps super tight so you can nail this first time.

The Secret to That Smoky Flavour

We aren’t faking wok hei entirely, but we get close enough to feel like a proper chef. The trick to great Shrimp Stir Fry Rice isn't the sauce; it’s the rice itself. Remember this mantra: use cold, day-old rice. Seriously, stick it in the fridge overnight.

When you get the rice into the hot pan, let it sit for a minute before tossing. That allows the grains to dry out and slightly toast, preventing that horrible clumping we all dread in a bad Shrimp And Rice Stir Fry . I learned that the hard way after wasting a whole bag of Basmati one miserable Tuesday night. Never again!

Prep Like a Pro for Quick Shrimp Fried Rice

For this Quick Shrimp Fried Rice , prep time is everything because the cooking is so fast. Everything needs to be chopped, measured, and ready by the stove before you even turn the heat on high. Think of it like setting up your little cooking station—mise en place, as the fancy folk say.

We need our key flavour builders: garlic, ginger, and spring onions. Make sure your sauce—soy and that all-important oyster sauce for that depth—is whisked in a little bowl ready to pour. Get your shrimp seasoned and waiting. We’re aiming for 10 to 12 minutes max on the heat once you start frying. This truly is the best way How To Make Shrimp Fried Rice at home.

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Right then, let’s get this show on the road! As a chef who’s spent countless hours perfecting the classics, I can tell you that a truly great Shrimp Fried Rice is a thing of beauty. It's quick, satisfying, and miles better than that lukewarm stuff you get down the road. Forget soggy rice; we're aiming for wok hei (that beautiful smoky breath of the wok), even if you’re using a regular frying pan.

This Shrimp Fried Rice Recipe is built on simple, proper technique. Follow these bits, and you’ll smash out the best Easy Shrimp Fried Rice Recipe you’ve ever made.

Core Shopping List

This list is straightforward, but quality really matters on a few bits. For the shrimp, aim for medium or large, peeled and deveined—about 1 lb (450g) . If you’re buying frozen, make sure they are fully thawed and patted bone dry before they hit the pan; moisture is the enemy of a good Shrimp Stir Fry Rice .

For the rice itself, and this is non-negotiable for the best texture in any Shrimp And Rice Stir Fry , you absolutely need 4 cups (approx. 700g) of cold, day-old cooked white rice . Seriously, don't even try it with hot rice; it'll turn into mush.

The flavour builders are simple: 3 large eggs , 3 cloves of garlic , and just a pinch of white pepper for that authentic lift. We’ll cover the sauce swaps in a tick.

Flavour Architecture

This is where we build that restaurant flavour profile. The foundation is simple: garlic, ginger (if you use it), and the right mix of salty depth. Three tablespoons (45 ml) of soy sauce is our salty backbone, but the secret weapon here is 1 tablespoon (15 ml) of oyster sauce . That little jar brings the deep umami that makes you wonder, "How To Make Shrimp Fried Rice taste this good?"

If you can’t find oyster sauce—no sweat. For a vegetarian swap, use mushroom-based vegetarian stir-fry sauce, which works just as well. My own little cheat? If I’m running low on everything, I sometimes whisk in half a teaspoon of Marmite into the soy sauce mixture. Sounds mental, but it adds a huge savoury punch to the Chinese Shrimp Fried Rice Recipe .

Equipment & Mise en Place

You don't need a massive commercial wok, honest. A very large, heavy-bottomed frying pan or a decent 12-inch skillet is fine for a home batch. My pro tip, which saves minutes when things get hectic during the Quick Shrimp Fried Rice stage, is preparing everything beforehand. Get your eggs lightly beaten. Get your sauce whisked. Get your scallions sliced, and separate those white bits from the green tops.

When that pan is screaming hot—and I mean hot —you need to move fast. Having all your Shrimp Fried Rice Ingredients prepped and ready means you can focus purely on the high-heat tossing, which is key to getting that perfect sear on the rice. A good metal spatula is brilliant for scraping the bottom of the pan; don't be shy with it!

Right then, let's get this show on the road! As a chef who’s spent countless hours perfecting the classics, I can tell you that a truly great Shrimp Fried Rice is a thing of beauty. It's quick, satisfying, and miles better than that lukewarm stuff you get down the road. Forget soggy rice; we're aiming for wok hei (that beautiful smoky breath of the wok), even if you’re using a regular frying pan. This Easy Shrimp Fried Rice Recipe is a total game-changer.

Before You Cook

Look, nobody wants rice that tastes like mush. The biggest secret to a brilliant Shrimp And Rice Stir Fry isn't the soy sauce; it’s what you do before you even turn the heat on. My rivals always bang on about timing, but frankly, the staging is what separates the amateurs from the pros.

First up: the rice. You absolutely must use cold, day-old rice. If you try this with warm, freshly cooked stuff, you’ll just end up steaming your ingredients. It’s a texture disaster, trust me, I learned that the hard way years ago! Give your rice at least eight hours in the fridge .

Next, whisk up your sauce mixture—the soy, oyster sauce, and white pepper—and set it aside. This ensures you aren't fumbling around looking for bottles when the wok is screaming hot. Preheat your pan properly before anything touches it; we want instant searing, not gentle warming.

Guided Cooking Sequence: Mastering the Shrimp Stir Fry Rice

This is where the magic happens, and it all moves fast. Keep your prep bowls ready near the stove.

1. Get your largest, heaviest pan smoking hot. Add the first tablespoon of oil. Whisk those three eggs lightly, pour them in, and let them set for about 30 seconds before scrambling lightly until they look just done. Remove the eggs immediately and set them aside. We don't want rubbery eggs!
2. Add a bit more oil and toss in your seasoned shrimp. Cook them until they are just pink—that's maybe two minutes total . Pull them out. Honestly, if you overcook shrimp, I might send Gordon Ramsay round!
3. Now for the aromatics. Toss in the garlic, ginger, and the white bits of your green onions. This should only take about 30 seconds . You should be hit by a brilliant, pungent smell—that’s your flavour base kicking in for this Shrimp Fried Rice Recipe . If you smell burning, knock the heat down immediately.
4. Toss in the carrots and frozen peas. Stir them for about two minutes. Then, push everything to the side and dump in your cold rice. Let the rice sit on the hot surface for a full minute; this dries it out nicely.
5. Toss everything together. Now, drizzle over your pre-mixed sauce. Keep tossing constantly for another minute or two. You’ll see the colour deepen. This high-heat tossing is key to How To Make Shrimp Fried Rice that tastes authentic.
6. Return the shrimp and eggs. Add the green tops of the scallions and the teaspoon of toasted sesame oil right at the end, off the heat, and give it one final smash-up.

Save-It Section

This Quick Shrimp Fried Rice is best eaten the moment it leaves the wok, but life happens. If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavour actually deepens overnight, which is nice!

But what if you mess up? We’ve all been there.

• Too Salty? Don’t panic! Add a tablespoon of plain, cold water or a little extra plain rice to absorb some of the saltiness. It dilutes it instantly.
• Too Dry? A sneaky splash of water or low-sodium chicken stock during the final toss (Step 6) will bring the moisture back without making it soggy.
• Too Bland? A tiny dash of MSG (if you use it) or a splash more oyster sauce will fix that umami gap right away.

Serve it hot, ideally alongside some crispy spring rolls. Enjoy your stunning Chinese Shrimp Fried Rice Recipe ! You’ve cracked it.

Right then, let's get this show on the road! As a chef who’s spent countless hours perfecting the classics, I can tell you that a truly great Shrimp Fried Rice is a thing of beauty. It's quick, satisfying, and miles better than that lukewarm stuff you get down the road. Forget soggy rice; we're aiming for wok hei (that beautiful smoky breath of the wok), even if you’re using a regular frying pan.

Here is the blueprint for our "Better-Than-Takeout" champion.

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

We’re doing things slightly differently here than some of those glossy online Shrimp Fried Rice Recipe guides. Many recipes just throw everything in together. Big mistake! I learned early on that separation is key. By cooking the shrimp and eggs first, then setting them aside, we ensure they don’t overcook while we focus on crisping up the rice. For a chef-level finish, try tossing in a tablespoon of finely chopped preserved salted radish right at the end. It adds an amazing salty crunch that supermarket versions often lack. I find this method results in a much drier, fluffier Shrimp Stir Fry Rice compared to other methods that rely too heavily on sauce to carry the flavour.

Nutrition & Dietary Paths

For those keeping an eye on macros, this Easy Shrimp Fried Rice Recipe usually lands around 475 calories per serving with about 30g of protein, thanks to the lovely shrimp. If you’re trimming down, keep the oil to the minimum required—use just one tablespoon for the entire fry instead of three, accepting a slight reduction in that rich, coated texture. To keep it gluten-free, as mentioned in the tips, switch to Tamari for the soy sauce. That’s an easy swap, no fuss, and it keeps the flavour profile spot on for a proper Chinese Shrimp Fried Rice Recipe .

Serving & Pairing Ideas

This Quick Shrimp Fried Rice needs nothing much else, honestly, but if you’re making a meal of it, pair it with some crispy spring rolls or maybe some simple steamed bok choy drizzled with oyster sauce. Don’t try to save leftovers for too long; this dish is best eaten the day it’s made. If you must keep it, seal it tight in the fridge for up to two days. Reheating is best done in a hot, dry pan—skip the microwave if you value texture! Blast it on high heat for about three minutes, stirring constantly, to revive that lovely separated grain structure. Now get stuck in; mastering How To Make Shrimp Fried Rice this well is a proper weekend win.

If you're craving more ideas, explore FiveStar Fried Rice Easy Takeout FakeOut Recipe , Speedy Weeknight Fried Rice Recipe Crispy Flavourful and Authentic Kung Pao Shrimp Velvety Texture Quick Wok Cook .