Hey there! I’m excited to share my foolproof guide for making restaurant-quality Chinese shrimp fried rice. After years of experimenting and learning from professional chefs I’ve perfected this classic dish that’ll make you forget about takeout. Let’s dive right in!
Why You’ll Love This Recipe
Before we get to the nitty-gritty here’s why this shrimp fried rice recipe is worth your time
- Ready in just 30 minutes
- Better than takeout (and cheaper too!)
- Perfect for using leftover rice
- Customizable with your favorite veggies
- Restaurant-style authentic taste
- Great for meal prep
Essential Ingredients
Here’s everything you’ll need to make perfect shrimp fried rice:
For the Rice Base:
- 3 cups cooked rice (preferably day-old)
- 1 pound medium shrimp, peeled and deveined
- 3 eggs, beaten
- 1 small white onion, chopped
- 1 cup frozen peas and carrots
- 2-3 green onions, chopped
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- Salt and pepper to taste
For Cooking:
- 3 tablespoons vegetable oil (divided)
- Wok or large skillet
The Secret to Perfect Chinese Shrimp Fried Rice
Let me share some game-changing tips I’ve learned
1. The Rice Matter
Cold, day-old rice is your best friend here! Why? Fresh rice contains too much moisture and can make your fried rice mushy. If you’re in a hurry, here’s my quick hack:
- Cook fresh rice with slightly less water
- Spread it on a baking sheet
- Pop it in the fridge for 30 minutes
- Fluff with a fork before using
2. Proper Shrimp Preparation
Here’s how to get perfectly cooked shrimp:
- Pat shrimp dry with paper towels
- Season with salt and pepper
- Cook until just pink (about 2-3 minutes)
- Remove from pan immediately to prevent overcooking
Step-by-Step Cooking Instructions
Step 1: Prep Work
- Break up any clumps in your cold rice
- Chop all vegetables
- Beat eggs with a pinch of salt
- Have all ingredients ready beside your cooking station
Step 2: The Cooking Process
- Heat your wok or large skillet over medium-high heat
- Add 1 tablespoon oil and scramble eggs until just set
- Remove eggs and set aside
- Add another tablespoon oil and cook shrimp until pink
- Remove shrimp and set aside
Step 3: Putting It All Together
- Add remaining oil and sauté onions until translucent
- Add cold rice, breaking up any clumps
- Stir-fry for 2-3 minutes
- Add peas and carrots
- Pour in soy sauce and sesame oil
- Return shrimp and eggs to the wok
- Add green onions
- Stir-fry everything together for 2-3 minutes
Pro Tips for Restaurant-Style Results
- Don’t Overcrowd: Cook in batches if needed
- High Heat: Keep that wok hot!
- Keep Moving: Constant stirring prevents sticking
- Season Gradually: Add seasonings in stages for better flavor distribution
Common Mistakes to Avoid
- Using wet or fresh rice (too sticky!)
- Overcooking the shrimp (nobody likes rubber!)
- Adding too much soy sauce (it’ll get too salty)
- Not prepping ingredients beforehand (mise en place is important!)
Storage and Reheating
Your shrimp fried rice will keep well:
- In the fridge: 3-4 days in an airtight container
- In the freezer: up to 3 months
To reheat:
- Add a splash of water
- Heat in microwave or wok
- Stir occasionally while reheating
Variations to Try
Feel free to mix it up with these additions:
- Add bean sprouts for extra crunch
- Throw in some diced bell peppers
- Mix in some crushed garlic or ginger
- Try different protein combos (chicken + shrimp is amazing!)
Health Benefits
This ain’t just tasty – it’s pretty good for ya too:
- Lean protein from shrimp
- Vegetables for vitamins and fiber
- Complex carbs from rice
- Healthy fats from sesame oil
FAQ
Q: Can I use fresh rice?
A: You can, but results won’t be as good. If you must, use less water when cooking and let it cool completely.
Q: What size shrimp is best?
A: Medium shrimp (51-60 count) work great. They’re bite-sized and cook evenly.
Q: Can I make it gluten-free?
A: Yep! Just swap regular soy sauce for tamari or coconut aminos.
Conclusion
There ya have it – everything you need to know about making awesome Chinese shrimp fried rice at home! Remember, practice makes perfect, so don’t worry if your first try isn’t restaurant-quality. Keep at it, and you’ll be a pro in no time!
I’d love to hear how your fried rice turns out! Drop a comment below with your results or any questions you might have. Happy cooking!
Note: This recipe serves 4-6 people and takes about 30 minutes total to prepare and cook.
How to Make Shrimp Fried Rice
Shrimp Fried Rice Ingredients
- Shrimp: Small shrimp work best for stir-fries, but any size is fine.
- Cooked brown rice: I like to use cold leftover rice for a restaurant-style texture! But in a pinch, fresh, cooled white or brown rice will do.
- Eggs: Room temperature eggs will spread better if you like the thinner “sheets” of eggs in your fried rice.
- Scallions: You’ll need both the green and white parts of the scallions (though you can swap in yellow onions if you have them on hand).
- Vegetables: Carrots, and peas are my go-to fried rice veggies, but you can definitely add in any other vegetables you want!
- Garlic and ginger: I like to use freshly minced garlic and ginger for the best flavor here, but ground will work, too. Fresh garlic (3 cloves) use ¾ teaspoon garlic powder. Fresh ginger (1-inch knob) use ½ teaspoon ground ginger.
- Soy sauce: I love the salty taste of soy sauce in this recipe, but you can use Tamari or coconut aminos to make it gluten-free!
- Olive oil & toasted sesame seed oil: I’m big on cooking with classic olive oil, but any cooking oil will do. Sesame seed oil is a must for flavor, though!