Why does my fried rice turn out sticky and clumpy?

Most likely the rice was too warm or moist. Use cold, day-old rice and break clumps apart with your spatula before adding to the wok.

Do I need a wok to make this recipe?

A wok is ideal for high heat and tossing, but a large nonstick skillet works well too. Just avoid overcrowding and keep the heat high.

How do I keep shrimp from becoming rubbery?

Cook them quickly over high heat just until pink and opaque, about 2 minutes total. Overcooking is the main cause of toughness.

Can I make this dish gluten-free?

Yes, simply use tamari or coconut aminos in place of soy sauce and ensure your toasted sesame oil is certified gluten-free.

How do I store and reheat leftover shrimp fried rice?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water to revive the texture.

Home / Recipes / chinese_american / Shrimp Fried Rice

chinese_americanEasynon vegetariandairy freenut freehigh protein

Shrimp Fried Rice

RATING

4.6/5(185)

TASTE SCORE

9/10

Wok-seared shrimp tossed with day-old rice, scrambled eggs, peas, and carrots in a savory soy-sesame sauce. Fast, satisfying takeout-style shrimp fried rice that comes together in 20 minutes with simple pantry ingredients.

PREP

10m

COOK

10m

SERVES

1 CUP

497 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep all ingredients.
Have everything cut, measured, and ready next to the stove. Fried rice moves fast, and you won't have time to chop while cooking. Use cold, day-old rice for the best texture.
TIPDay-old rice dries out in the fridge and won't clump or steam in the wok. Fresh rice turns mushy.
fry · ~3 min
Sear the shrimp.
1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer and cook without moving for 1 minute.
3.Flip shrimp and cook until pink and opaque, about 1 more minute.
4.Transfer shrimp to a plate and set aside.
TIPDon't crowd the shrimp or they'll steam instead of sear. Work in batches if needed.
fry · ~2 min
Scramble the eggs.
1.Add 1 tbsp oil to the hot wok.
2.Pour in beaten eggs and let them set for 30 seconds.
3.Break the eggs into small curds with your spatula.
4.Transfer eggs to the plate with the shrimp.
saute · ~4 min
Sauté the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the wok.
2.Add diced onion and cook until softened, about 2 minutes.
3.Add garlic and ginger, stir-fry until fragrant, 30 seconds.
4.Add diced carrot and peas, stir-fry 1 minute until crisp-tender.
TIPKeep the vegetables moving so the garlic doesn't burn.
fry · ~4 min
Fry the rice.
1.Add the cold rice to the wok, breaking up any clumps with your spatula.
2.Spread the rice flat and press down gently. Let it sear undisturbed for 1 minute.
3.Toss the rice and spread again, frying until hot and slightly crisp, 2–3 minutes total.
4.Return the shrimp and eggs to the wok and toss to combine.
TIPPressing the rice against the hot wok creates those coveted crispy bits.
mix · ~2 min
Season and finish.
1.Drizzle soy sauce and sesame oil over the rice.
2.Add a pinch of salt and pepper.
3.Toss everything together until well combined, about 1 minute.
TIPPour soy sauce around the edges of the wok for a quick sizzle that deepens the flavor.
garnish
Garnish with sliced green onions and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold day-old rice to prevent clumping and achieve separate grains.
2
Cook shrimp in a single layer without moving for a proper sear and golden crust.
3
Work quickly and have all ingredients prepped before you start heating the wok.
4
Press rice flat against the wok and let it sit undisturbed to develop crispy bits.
5
Pour soy sauce along the sides of the hot wok for a quick sizzle and deeper flavor.
6
Thaw frozen peas completely and pat dry to avoid excess moisture in the wok.
7
Use a well-seasoned wok or large nonstick skillet for the best high-heat results.