Shrimp Fried Rice with Egg and Scallions

Why You’ll Love This Recipe

• Perfectly separate, wok-tossed rice with a savory soy-sesame sheen and a hint of char.
• Juicy, quickly seared shrimp and soft, custardy egg for ideal texture contrast.
• Balanced veggies (peas, carrots, scallions) that stay crisp-tender and colorful.
• Weeknight-friendly: pantry staples, simple steps, and just one pan.

Grocery List

• Produce: Carrots, scallions, garlic, fresh ginger
• Dairy: Eggs
• Pantry: Jasmine rice, shrimp (fresh or frozen), neutral oil, low-sodium soy sauce, oyster sauce, toasted sesame oil, cornstarch, kosher salt, white pepper, frozen peas

Full Ingredients

For the Rice

• 4 cups cooked day-old jasmine rice (about 600 g), cold and clump-free

For the Shrimp

• 1 lb medium shrimp (31/40 count), peeled and deveined, patted dry
• 1/2 tsp kosher salt
• 1 tsp low-sodium soy sauce
• 1 tsp cornstarch
• 1/4 tsp white pepper

For the Eggs

• 3 large eggs
• Pinch kosher salt

For the Sauce

• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp water
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper

For Stir-Frying

• 3 tbsp neutral oil (canola, peanut, or avocado), divided
• 2 cloves garlic, minced
• 1 tsp finely grated fresh ginger
• 1 cup diced carrots (about 1 medium)
• 1 cup frozen peas, thawed
• 4 scallions, whites and greens separated and sliced

To Finish

• 1/2 tsp toasted sesame oil
• Additional soy sauce and white pepper to taste

Step-by-Step Instructions

Step 1: Prep the rice and make the sauce

Break up the cold, day-old rice with your fingers so there are no large clumps. In a small bowl, whisk together the soy sauce, oyster sauce, water, sesame oil, sugar, and white pepper; set aside. Have all ingredients measured and ready—stir-frying goes fast.

Step 2: Season the shrimp

In a medium bowl, toss the shrimp with kosher salt, soy sauce, cornstarch, and white pepper until evenly coated. Let stand 5 minutes while you heat the pan and prep the eggs.

Step 3: Soft-scramble the eggs

Heat a wok or large 12-inch skillet over medium heat until warm. Add 2 tsp oil. Beat the eggs with a pinch of salt, pour in, and gently stir until just set but still soft and custardy, 45–60 seconds. Transfer to a plate.

Step 4: Sear the shrimp hot and fast

Increase heat to high until the pan is very hot (a wisp of smoke is fine). Add 1 tbsp oil, swirl, then add shrimp in a single layer. Sear 60–90 seconds per side until just opaque with light browning. Transfer to the plate with eggs.

Step 5: Stir-fry aromatics and vegetables

Add the remaining 1 tbsp oil. Stir-fry garlic, ginger, and scallion whites for 20–30 seconds until fragrant. Add carrots and cook 2 minutes, stirring often, until crisp-tender. Add peas and toss 1 minute to warm through.

Step 6: Fry the rice and add the sauce

Add the rice. Press it into the pan and let it heat undisturbed for 60–90 seconds to develop a little toasty edge, then stir and repeat once more. Pour in the sauce and toss for about 1 minute until every grain looks glossy and evenly seasoned.

Step 7: Finish and serve

Return shrimp and eggs to the pan, breaking the eggs into bite-size curds. Fold gently just until combined and hot, 30–60 seconds. Turn off heat, drizzle with 1/2 tsp sesame oil, and scatter scallion greens. Taste and adjust with a splash of soy or a pinch more white pepper. Serve immediately.

Pro Tips

• Rice matters: Cook rice 1 day ahead, spread on a tray to cool, then chill uncovered for 1 hour before covering. Dry grains fry best.
• High heat is key: Preheat the wok/skillet until very hot for good sear on shrimp and a hint of wok char on the rice.
• Work quickly and in order: Eggs first, then shrimp, then vegetables, then rice. This prevents overcooking and keeps textures distinct.
• Keep ingredients dry: Pat shrimp dry and thaw peas fully—excess moisture steams the rice.
• Use a wide pan: If you do not have a wok, a large 12-inch skillet gives the rice room to fry instead of steam.

Variations

• Spicy Shrimp Fried Rice: Add 1–2 tsp chili crisp or sambal with the aromatics; finish with a squeeze of lime.
• Pineapple Fried Rice: Fold in 1 cup small-diced fresh pineapple with the peas for sweet-savory contrast.
• Veg-Forward: Swap shrimp for cubed extra-firm tofu (pan-sear until golden) or add extra vegetables like bell pepper or corn.

Storage & Make-Ahead

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a teaspoon of oil, tossing until steaming, or microwave in 60–90 second bursts, stirring between bursts. Fried rice freezes well: portion into freezer bags, press flat, and freeze up to 2 months; reheat from frozen in a hot skillet. For make-ahead, cook the rice a day in advance, chop vegetables, and thaw/peel shrimp; dinner will be ready in minutes.

Nutrition (per serving)

Approximate: 530 calories; 33 g protein; 53 g carbohydrates; 17 g fat; 3 g fiber; 900 mg sodium.