So Easy yet Delicious Shrimp Fried Rice with Vegetables (Print version)
A quick shrimp fried rice with vegetables, fluffy eggs, cold rice, and a savory soy-sesame finish.
# Ingredients:
For the rice and protein
01 -
4 cups (about 640 g) cold cooked jasmine rice
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
2 large eggs, beaten
04 -
1/2 teaspoon kosher salt, divided
05 -
1/4 teaspoon black or white pepper
For the vegetables
06 -
2 tablespoons neutral oil, divided
07 -
1 small yellow onion, diced
08 -
1 medium carrot, finely diced
09 -
1 red bell pepper, diced
10 -
3/4 cup (105 g) frozen peas
11 -
3 green onions, whites and greens separated, sliced
12 -
3 cloves garlic, minced
13 -
1 teaspoon fresh grated ginger
For the sauce and finish
14 -
3 tablespoons low-sodium soy sauce
15 -
1 teaspoon toasted sesame oil
16 -
1 teaspoon rice vinegar, optional
17 -
Chili crisp or sesame seeds, optional for serving
# Instructions:
01 -
Break up the cold rice with your hands or a fork until the grains are loose. Set it near the stove with the sauce ingredients and vegetables.
02 -
Heat 1 teaspoon oil in a large skillet or wok over medium-high heat. Add the beaten eggs and cook until just set, 1-2 minutes. Transfer to a cutting board and chop into small pieces.
03 -
Pat the shrimp dry and season with part of the salt and pepper. Add 1 tablespoon oil to the hot skillet, then cook the shrimp for 1-2 minutes per side until pink and opaque. Transfer to a plate.
04 -
Add the remaining oil to the skillet. Cook the onion, carrot, bell pepper, peas, and scallion whites for 3-4 minutes until crisp-tender. Stir in the garlic and ginger for 30 seconds.
05 -
Add the cold rice and spread it across the pan. Let it cook undisturbed for 45-60 seconds, then toss and repeat once so a few grains lightly toast.
06 -
Drizzle in the soy sauce and toss well. Return the shrimp and eggs to the skillet, add sesame oil and rice vinegar if using, and stir until everything is hot. Finish with scallion greens and serve right away.
# Good to know:
01 -
Cold day-old rice gives the best separate-grain texture.
02 -
Cook shrimp separately so it stays tender.
03 -
Have every ingredient ready before heating the skillet.