Save The sound of shrimp hitting a hot wok is something I never get tired of—that instant sizzle that fills the kitchen with the smell of the sea meeting garlic and oil. I started making this fried rice on nights when the fridge looked bare but I had leftover rice pushed to the back and a bag of shrimp in the freezer. It became my go-to for transforming odds and ends into something that felt like I'd actually planned dinner. Now it's the dish I crave when I want comfort without fuss, and it's ready faster than I can decide what to watch while I eat it.
I made this for my neighbor once when she mentioned she'd been too swamped to cook all week, and she texted me the next day asking for the recipe. She said her kids fought over the last servings, which never happens in her house. That's when I realized this wasn't just easy—it was the kind of easy that still impresses people, the kind that makes you look like you know what you're doing even when you're winging it.
Ingredients
- 300 g raw shrimp, peeled and deveined: The star protein that cooks in minutes and soaks up all the garlic and soy flavors, just make sure to pat them dry so they sear instead of steam.
- 4 cups cooked jasmine rice, preferably day-old and chilled: Cold rice is the secret to fried rice that doesn't turn mushy, the grains stay separate and get that slight crisp on the edges.
- 1 medium carrot, diced: Adds a little sweetness and crunch, plus a pop of color that makes the whole dish look more alive.
- 1 small onion, finely chopped: The base that builds flavor as it softens and caramelizes slightly in the hot oil.
- 3 spring onions, sliced: Half goes into the rice for a mild onion flavor, and the rest on top for a fresh, sharp bite.
- 1/2 cup frozen peas, thawed: They burst with sweetness and require zero prep, just toss them in near the end.
- 4 cloves garlic, minced: The soul of this dish, it fills your kitchen with that irresistible fragrance the moment it hits the wok.
- 2 tbsp soy sauce: Brings the salty, savory depth that ties everything together without overpowering the delicate shrimp.
- 1 tbsp oyster sauce: Adds a rich, slightly sweet umami layer that makes the rice taste complex and restaurant-worthy.
- 1 tsp sesame oil: Just a drizzle at the end gives that toasty, nutty aroma you associate with great Asian cooking.
- 1/2 tsp white pepper: A subtle heat that's more aromatic than spicy, it wakes up all the other flavors.
- 2 tbsp vegetable oil: High smoke point oil that can handle the high heat you need for proper fried rice.
- Extra sliced spring onions and lime wedges (optional): The lime cuts through the richness and the extra spring onions add a fresh crunch that makes every bite feel bright.
Instructions
- Season the shrimp:
- Pat the shrimp completely dry with paper towels and sprinkle with just a pinch of salt. This helps them get a nice sear instead of releasing water into the pan.
- Sear the shrimp:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, then add the shrimp in a single layer and let them cook undisturbed for about 2 minutes per side until they turn pink and just opaque. Remove them to a plate so they don't overcook.
- Cook the aromatics:
- Add the remaining tablespoon of oil to the same wok and toss in the onion, carrot, and garlic, stirring constantly for 2 to 3 minutes until the garlic smells toasty and the vegetables start to soften. The garlic should be golden but not burnt, so watch it closely.
- Fry the rice:
- Add the cold rice to the wok and use your spatula to break up any clumps, pressing and tossing it around for about 2 minutes until it's heated through and starting to get a little crispy on the edges. Cold rice is key here because it fries instead of steaming into mush.
- Add the sauces:
- Drizzle in the soy sauce, oyster sauce, sesame oil, and sprinkle the white pepper over the rice, then toss everything together quickly so every grain gets coated. The rice should turn a light golden brown and smell incredible.
- Finish with peas and shrimp:
- Stir in the peas and most of the sliced spring onions, then gently fold the cooked shrimp back into the rice and cook for another 1 to 2 minutes until everything is hot and the shrimp are warmed through. Taste and add a splash more soy sauce if you want it saltier.
- Serve:
- Scoop the fried rice onto plates and top with the remaining spring onions and a lime wedge on the side. Squeeze the lime over your portion just before eating for a bright, tangy contrast.
Save One night I made this after a long day and sat on the couch with the bowl in my lap, and halfway through I realized I'd barely looked at my phone. There's something about the combination of textures and the way the lime brightens everything that makes you actually pay attention to what you're eating. It's the kind of meal that feels like taking care of yourself, even when you didn't have the energy to do much else.
How to Store and Reheat
Fried rice keeps well in an airtight container in the fridge for up to three days, though the shrimp are best eaten within two. When you reheat it, add a tiny splash of water or oil to a hot pan and stir-fry it again over high heat to bring back that slightly crispy texture. The microwave works in a pinch, but the rice won't have the same bite.
Swaps and Variations
If you don't have shrimp, diced chicken thighs or firm tofu work beautifully and cook up just as fast. I've also thrown in whatever vegetables I had lying around—bell peppers, snap peas, even shredded cabbage—and it always turns out great. For a richer version, crack an egg into the wok after the rice is done and scramble it in, or fry one sunny-side up and slide it on top.
Serving Suggestions
This fried rice is filling enough to stand on its own, but it also pairs well with a simple cucumber salad or a side of steamed bok choy. I like to serve it with lime wedges and a drizzle of sriracha for anyone who wants extra heat. A cold beer or a crisp Sauvignon Blanc cuts through the richness and makes it feel like a real meal, even on a Tuesday.
- Top with a fried egg for extra richness and a runny yolk that coats the rice.
- Serve with pickled vegetables or kimchi on the side for a tangy contrast.
- Double the garlic if you're a garlic lover, it only gets better.
Save This is the kind of recipe that gets better the more you make it, because you'll start to figure out your own tweaks and shortcuts. I hope it becomes your weeknight staple the way it became mine.
Recipe FAQs
- → Why should I use day-old rice?
Day-old chilled rice has less moisture content, preventing the dish from becoming mushy or clumpy. Fresh rice releases too much steam and starch, resulting in a soggy texture rather than the desired light, fluffy consistency.
- → How do I prevent shrimp from becoming rubbery?
Cook shrimp just until pink and barely cooked through, which takes only 2-3 minutes. Overcooking toughens the meat. Remove them early and return at the end to gently warm through with other ingredients.
- → Can I prepare ingredients ahead of time?
Yes, prep all vegetables and mince garlic in advance, storing them in airtight containers. Cook rice the night before and refrigerate. This makes assembly quick on busy weeknights, taking just 15 minutes to cook.
- → What's the best substitute for shrimp?
Diced chicken breast, tofu cubes, or a combination of vegetables work well. Maintain similar cooking times: chicken needs 5-6 minutes, while tofu can be quickly warmed through after marinating in soy sauce.
- → How can I add more flavor depth?
Add a splash of rice vinegar or lime juice at the end for brightness, incorporate ginger with the garlic for warmth, or drizzle with chili oil for heat. A fried egg on top adds richness and makes it more filling.