Print

Crispy Shrimp Fried Rice

crispy shrimp fried rice - featured image
Print Recipe

A quick and easy crispy shrimp fried rice recipe featuring a perfect balance of textures and flavors, ideal for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 4 cups cooked jasmine rice, chilled overnight (day-old rice)
  • 1 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons vegetable oil
  • 1 tablespoon cornstarch
  • Salt and pepper to taste

Instructions

  1. Pat the shrimp dry with paper towels, then toss with 1 tablespoon cornstarch, a pinch of salt, and pepper. Set aside.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Pour in beaten eggs, swirling to create a thin omelet. Cook until just set (about 1 minute), then remove and slice into strips or chop. Set aside.
  3. Add 1 tablespoon vegetable oil to the pan. Toss in diced carrots and the white parts of green onions. Stir-fry for 3-4 minutes until carrots begin to soften. Add minced garlic and thawed peas, cooking another 1 minute until fragrant.
  4. Push veggies to one side, add remaining 1 tablespoon oil. Spread shrimp out in a single layer. Let cook without stirring for about 2 minutes to get crisp, then flip and cook another 1-2 minutes until shrimp are opaque and edges are crispy.
  5. Break up any clumps of cold rice and add it to the wok. Stir everything together, pressing rice gently against the hot surface to promote crispiness. Cook 4-5 minutes, stirring occasionally.
  6. Pour soy sauce, oyster sauce, and sesame oil evenly over the rice. Stir well to combine. Toss in cooked eggs and green parts of green onions. Cook another 1-2 minutes, tasting to adjust seasoning with salt and pepper.
  7. Remove from heat and serve immediately.

Notes

Use day-old rice for best texture. Pat shrimp dry before coating with cornstarch to ensure crispiness. Avoid overcrowding the pan when cooking shrimp; cook in batches if necessary. Reheat leftovers in a hot skillet with a splash of water or oil to restore crispiness; avoid microwaving.

Nutrition

Keywords: shrimp fried rice, crispy shrimp, easy fried rice, quick dinner, homemade fried rice, weeknight meal, Asian cuisine

Find it online: https://norasfoods.com/crispy-shrimp-fried-rice-recipe-easy-homemade-meals-youll-love/