Shrimp Fried Rice with Egg and Scallions

Why You’ll Love This Recipe

• Distinct, non-gummy grains thanks to day-old rice and hot, fast cooking.
• Juicy, springy shrimp from a quick velveting-style marinade.
• Balanced seasoning: light soy and white pepper keep it savory without turning the rice dark.
• Restaurant sizzle at home with simple tools and 10 minutes of stir-frying.

Grocery List

• Produce: Scallions, garlic
• Dairy: Eggs
• Pantry: Jasmine rice, frozen peas, light soy sauce, white pepper, toasted sesame oil, neutral oil, kosher salt, baking soda, cornstarch

Full Ingredients

Rice and Vegetables

• 4 cups cold day-old cooked jasmine rice (about 640 g), fluffed
• 1 cup frozen peas (140 g), thawed and patted dry
• 4 scallions, whites and greens separated and thinly sliced
• 3 cloves garlic, finely minced

Shrimp and Quick Marinade

• 1 lb (450 g) medium shrimp (41–50 count), peeled, deveined, and patted dry
• 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 1 tsp cornstarch
• 1 tsp neutral oil (for the marinade)

Seasoning and Oil

• 1.5 tbsp light soy sauce
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil
• 3 tbsp neutral oil (canola or peanut), divided
• 3 large eggs, beaten with a pinch of salt
• Optional: 1 tbsp Shaoxing wine or dry sherry for deglazing; 1/4 tsp MSG

Step-by-Step Instructions

Step 1: Prep the rice and thaw the peas

Spread the cold, day-old rice on a tray and break up all clumps with clean hands or a fork so the grains are loose. Pat thawed peas dry to avoid steaming the rice later. Slice scallions, keeping whites and greens separate, and mince the garlic.

Step 2: Marinate the shrimp for bounce

In a bowl, toss shrimp with kosher salt, baking soda, cornstarch, and 1 tsp neutral oil. Let stand 10 minutes. This quick velveting step helps the shrimp sear nicely while staying juicy and slightly springy.

Step 3: Beat eggs and heat the wok

Beat eggs with a pinch of salt. Place a carbon steel wok or a 12-inch heavy skillet over high heat for 2 minutes until very hot. If you have an infrared thermometer, aim for a surface temperature around 450–500°F. High heat is key for a hint of wok hei and distinct grains.

Step 4: Scramble eggs quickly

Add 1 tbsp oil, swirl, then pour in the eggs. Scramble in big, soft curds for 45–60 seconds until just set. Transfer to a plate. They will finish cooking when folded back in.

Step 5: Sear the shrimp

Add another 1 tbsp oil. Lay shrimp in a single layer. Sear 45 seconds, flip, and cook 30–45 seconds more until just pink with browned edges. Remove to the plate with the eggs. Do not overcook.

Step 6: Aromatics and rice

Add the remaining 1 tbsp oil along with scallion whites and garlic. Stir-fry 15–20 seconds until fragrant. Add the fluffed rice and spread it out. Let it sit undisturbed 20–30 seconds to lightly char, then stir-fry 2–3 minutes, tossing constantly to heat through. Drizzle in light soy sauce around the pan edges so it sizzles, and season with white pepper. If using, splash in Shaoxing wine to deglaze for 10 seconds.

Step 7: Finish and serve

Fold in peas, shrimp, eggs, and scallion greens. Stir-fry 30–60 seconds until everything is hot and evenly distributed. Turn off the heat and finish with toasted sesame oil. Taste and adjust salt or white pepper. Serve immediately while steaming hot.

Pro Tips

• Rice matters: Cook rice the day before, spread to cool, then refrigerate uncovered or loosely covered to dry the grains.
• Heat is your friend: Preheat the pan thoroughly. High heat keeps grains distinct and builds a touch of wok hei.
• Work fast and in batches if needed: Overcrowding cools the pan and leads to soggy rice. If doubling, cook in two rounds.
• Season lightly: Too much liquid darkens and softens the rice. Add soy around the pan edges and taste before adding more.
• Velvet the shrimp: Baking soda plus cornstarch equals juicy, springy shrimp with great browning.

Variations

• Garlic-Chili Shrimp Fried Rice: Add 1–2 tsp chili crisp or sambal oelek with the aromatics for gentle heat.
• Pineapple-Curry Twist: Add 1/2 tsp mild curry powder with the aromatics and fold in 1 cup diced fresh pineapple at the end.
• Veg-Forward: Swap half the rice for finely chopped steamed cauliflower or extra peas and diced carrots.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with 1–2 tsp oil over medium-high heat for 2–3 minutes, stirring constantly until steaming hot. Add a splash of water if dry. For make-ahead, cook the rice a day in advance, thaw and dry the peas, and prep aromatics. Marinate shrimp up to 30 minutes before cooking (keep chilled). Fried rice is not ideal for freezing, but you can freeze cooked, cooled rice in portions for future stir-fries.

Nutrition (per serving)

Approximate: 485 calories; 29 g protein; 52 g carbohydrates; 15 g fat; 2 g fiber; 900 mg sodium. Values will vary based on brands and exact amounts.