Shrimp Fried Rice Classic (Printer-Friendly)

A savory dish featuring shrimp, veggies, garlic, ginger, and soy-based sauce blended with fluffy long grain rice.

# What You'll Need:

→ Seafood

01 - 1 lb cleaned and deveined shrimp
02 - 1 tbsp low-sodium soy sauce (use gluten-free soy or tamari if needed)
03 - 1 tbsp chicken broth
04 - 2-3 cloves garlic, pressed
05 - 2 tbsp peanut oil for cooking

→ Vegetables

06 - 1-2 tbsp peanut oil for cooking
07 - 1/2 yellow onion, diced
08 - 1 cup frozen peas, thawed
09 - 1 medium carrot, diced
10 - 3-4 cloves garlic, pressed
11 - 1 tsp fresh grated ginger
12 - 1 tbsp low-sodium soy sauce

→ Eggs

13 - 2 eggs
14 - 2 tsp low-sodium soy sauce (use gluten-free soy or tamari if needed)

→ Sauce

15 - 1.5 tbsp rice vinegar
16 - 2 tsp sesame seed oil
17 - 1/3 cup soy sauce
18 - 2 tbsp oyster sauce

→ Rice

19 - 4 cups cooked long grain white rice (preferably cold, leftover rice)
20 - 1/3 cup chopped scallions

# Steps to Follow:

01 - Dice vegetables; whisk eggs with soy sauce; mix soy sauce, oyster sauce, rice vinegar, and sesame seed oil for sauce; measure remaining ingredients.
02 - In a bowl, combine cleaned shrimp with 1 tablespoon soy sauce, pressed garlic, and chicken broth; set aside.
03 - Heat a large wok or non-stick pan over medium-high heat with 2 tablespoons peanut oil; sear shrimp about 2 minutes per side until opaque; transfer shrimp out of pan.
04 - Add additional peanut oil and reduce heat to medium; sauté diced onions and carrots for several minutes; stir in peas and soy sauce and cook until softened.
05 - Push vegetables to the pan edges; add pressed garlic and grated ginger to center; sauté briefly until fragrant then combine with vegetables.
06 - Move vegetables aside; pour whisked egg mixture into center; cover and cook for about one minute, then scramble and mix with vegetables.
07 - Add fluffed cooked rice to the pan; mix thoroughly with vegetables and eggs.
08 - Return cooked shrimp to pan; add chopped scallions; stir gently to combine.
09 - Pour prepared sauce evenly over ingredients; stir gently to coat; sauté for 2-3 minutes to meld flavors; serve immediately.

# Extra Suggestions:

01 - Reheat leftovers in a pan or wok over medium-low heat with a splash of chicken broth and soy sauce to maintain moisture; avoid microwaving shrimp.

Go Back