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A classic Chinese-American takeout favorite made right at home! This quick and easy stir-fry features juicy, tender shrimp, fluffy eggs, and crisp vegetables tossed with savory day-old rice. Ready in under 30 minutes, it's the perfect weeknight meal that rivals any restaurant.
Prepare Ingredients: Pat the shrimp completely dry with paper towels. In a small bowl, combine the soy sauce, Shaoxing wine (if using), sesame oil, white pepper, and sugar; set aside. In another small bowl, lightly beat the eggs. If your cold rice is clumpy, gently break it apart with your hands into individual grains.
Cook Eggs: Heat a large wok or 12-inch non-stick skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl to coat. Pour in the beaten eggs and scramble for 30-60 seconds until large, soft curds form. Immediately remove the eggs from the wok and set aside.
Cook Shrimp: Return the wok to high heat and add another tablespoon of oil. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink, opaque, and lightly browned. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the wok and set aside with the eggs.
Sauté Aromatics & Vegetables: Reduce heat to medium-high. Add the final tablespoon of oil to the wok. Add the white parts of the scallions, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Add the diced carrots and stir-fry for 2 minutes until slightly tender.
Fry the Rice: Add the cold rice to the wok. Using your spatula, press and break up any remaining clumps. Stir-fry for 3-4 minutes, tossing constantly, until the rice is heated through and the grains are separate and 'dancing' in the wok. Stir in the frozen peas and cook for 1 more minute.
Combine and Serve: Push the rice to the sides of the wok to create a well in the center. Pour the prepared sauce mixture into the well and let it sizzle for 15 seconds. Toss everything together to coat the rice evenly. Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of the scallions. Stir-fry for 1-2 minutes until everything is well combined and heated through. Serve immediately.
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A classic Chinese-American takeout favorite made right at home! This quick and easy stir-fry features juicy, tender shrimp, fluffy eggs, and crisp vegetables tossed with savory day-old rice. Ready in under 30 minutes, it's the perfect weeknight meal that rivals any restaurant.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 498.33 calories per serving with 34.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute the shrimp with 1 lb of diced chicken breast, thinly sliced beef, or firm tofu. Adjust cooking times accordingly.
Omit the shrimp and add more vegetables like broccoli florets, corn, edamame, or diced bell peppers. You can also add pan-fried firm tofu or a plant-based shrimp alternative.
Add 1-2 teaspoons of chili garlic sauce or sambal oelek along with the soy sauce mixture for a spicy kick.
Add 1/2 cup of diced fresh pineapple and 1/4 cup of roasted cashews during the final step for a Thai-inspired twist.
Shrimp and eggs provide high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The carbohydrates from the rice offer a readily available source of energy to fuel your body and brain throughout the day.
Vegetables like carrots, peas, and scallions contribute essential nutrients, including Vitamin A, Vitamin K, and dietary fiber, which supports digestive health.
A serving of this homemade Shrimp Fried Rice contains approximately 450-500 calories. This is significantly less than most restaurant versions, which can often exceed 800 calories due to higher amounts of oil and sodium.
Yes, this homemade version can be a healthy, balanced meal. It provides a good source of lean protein from shrimp and eggs, carbohydrates for energy from rice, and vitamins from vegetables. Using low-sodium soy sauce and controlling the amount of oil makes it much healthier than takeout.
It's highly recommended to use day-old, cold rice. Fresh, warm rice has too much moisture and will result in a sticky, mushy fried rice. If you must use fresh rice, spread it on a baking sheet and chill it in the refrigerator for at least 30 minutes (or freezer for 15 minutes) to dry it out.
Medium to long-grain rice varieties like Jasmine or Basmati are ideal. They cook up fluffy and the grains remain separate, which is perfect for stir-frying. Avoid short-grain or glutinous rice, as they are too starchy and will clump together.
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a hot, lightly oiled wok or skillet for a few minutes until heated through. You can also microwave it, but the texture is best when reheated on the stovetop.