Ingredients
- 1 lb medium shrimp, peeled and deveined
- 4 cups cooked rice, day-old and chilled
- 3 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp neutral oil, divided
- White pepper to taste
Instructions
- Sear the shrimp. Heat 1 tablespoon neutral oil in a wok or large skillet over high heat. Sear the shrimp 1-2 minutes per side until pink; remove to a plate.
- Scramble the eggs. Add a touch more oil and scramble the eggs until just set, 30-60 seconds. Remove to the plate with the shrimp.
- Fry the rice. Add the remaining oil and the cold rice, breaking up clumps. Fry 3-4 minutes undisturbed-ish until toasty at the edges. Stir in the peas and carrots, garlic, and ginger; cook 1 minute.
- Sauce and toss. Pour the soy sauce and oyster sauce around the edges of the wok so they sizzle. Return the shrimp and eggs, toss everything 1-2 minutes, and finish with sesame oil, green onions, and white pepper.
🍚 Fried-rice fundamentals
Day-old, refrigerated rice is the whole game — fresh rice turns gummy. A screaming-hot wok gives you that smoky takeout flavor; don't crowd it. Sauces go around the hot edges of the wok first so they caramelize instead of steaming the rice.
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📌 Pin it for later❓ Common questions
Can I use fresh rice?
In a pinch — spread it on a sheet pan and refrigerate 1 hour, or freeze 20 minutes, to dry it out first.
Can I use frozen shrimp?
Yes — thaw fully and pat very dry so they sear instead of steam.
What oil is best?
A neutral high-heat oil like avocado or peanut; save the sesame oil for finishing.