Description
Delicious and authentic Shrimp Fried Rice made with fragrant jasmine rice, succulent shrimp, and vibrant vegetables. This recipe uses a wok for stir-frying, combining traditional Chinese flavors like soy sauce, Shaoxing wine, and sesame oil to deliver the perfect homemade takeout experience.
Ingredients
Scale
Rice
- 2 cups uncooked jasmine rice
- 1½ cups water
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon turmeric
Frying Ingredients
- 3 tablespoons canola oil (divided)
- 2 eggs (beaten)
- 12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
- 1 medium onion (diced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 1 cup snow peas (chopped)
- 1 scallion (chopped)
- 1 tablespoon Shaoxing wine
Instructions
- Cook the rice: Wash the jasmine rice thoroughly and drain. Combine the rice with 1½ cups water, dark soy sauce, light soy sauce, and turmeric powder in a thick-bottomed pot or rice cooker. Cook until the rice is tender and fluffy. Fluff the rice with a fork or paddle once done.
- Prepare scrambled eggs: Heat 1 tablespoon of canola oil in a wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Break the eggs into smaller chunks with a spatula, then remove from wok and set aside.
- Cook the shrimp: Heat the wok until just smoking. Add 1 tablespoon of oil around the perimeter, lay the shrimp in a single layer, and sear for about 20 seconds. Stir-fry until shrimp turn opaque, then remove and set aside.
- Sauté onions: Add the last tablespoon of oil to the wok and sauté diced onions over medium-high heat until translucent and fragrant.
- Fry the rice: Add the cooked rice to the wok, breaking up clumps with a metal spatula. If using refrigerated rice, either stir-fry for about 5 minutes to warm through or sprinkle water, cover briefly, and let steam. Ensure the rice is hot before continuing.
- Season the rice: Sprinkle salt, sugar, sesame oil, and ground white pepper evenly over the rice. Mix thoroughly using a scooping motion to coat the rice uniformly with seasonings.
- Add shrimp and vegetables: Return the cooked shrimp to the wok along with chopped snow peas. Stir-fry together for about 30 seconds to combine flavors.
- Combine eggs and scallions: Add the scrambled eggs and chopped scallions back into the wok and stir-fry the entire mixture for another 30 seconds.
- Final flavor boost with Shaoxing wine: Push the rice mixture into the center of the wok, allowing the edges to heat for 20 seconds. Pour Shaoxing wine around the perimeter and stir-fry for an additional 20 seconds to develop authentic wok hei flavor.
- Serve: Transfer the shrimp fried rice to plates and serve hot for a satisfying meal reminiscent of a Chinese takeout favorite.
Notes
- Shrimp Fried Rice was one of the most popular fried rice dishes in Chinese takeout restaurants, often ordered by the quart size.
- Using refrigerated rice helps achieve the best fried rice texture by preventing sogginess.
- Searing the shrimp adds extra flavor compared to pre-boiling.
- Shaoxing wine is essential for authentic flavor but can be omitted or substituted if unavailable.
- A wok is highly recommended to achieve the best stir-fry and wok hei taste.
Nutrition
- Serving Size: 1 serving
- Calories: 583 kcal
- Sugar: 3 g
- Sodium: 789 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 296 mg
