Quick Shrimp Fried Rice
Quick Shrimp Fried Rice
Ingredients
For the Shrimp
- 1/2 pound shrimp, peeled, deveined
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 1/2 teaspoons cornstarch
For the Fried Rice
- 4 cups day-old cooked rice, cold
- 1/2 teaspoon cornstarch, optional, if rice is wet
- 4 green onions, separated whites and greens, thinly sliced
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 1 cup mixed vegetables, frozen peas, carrots, and corn blend
- 2 tablespoons soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon chicken bouillon powder
Instructions
- 1
In a medium bowl, combine the shrimp with 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, and 1 1/2 teaspoons cornstarch. Mix thoroughly to coat the shrimp. Set aside to marinate for 10 minutes.
⏱️ 2 min
- 2
Place the day-old cooked rice in a large bowl. Use your hands (gloved if preferred) to gently break up any clumps and loosen the rice. If the rice feels particularly wet, sprinkle in 1/2 teaspoon of cornstarch and mix until evenly distributed.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated shrimp and cook for 1 minute per side, until pink and opaque. Remove the cooked shrimp from the wok and set aside.
⏱️ 2 min
- 4
Add 1 tablespoon of vegetable oil to the same wok. Pour in the beaten eggs and scramble them, stirring constantly, until they are just set but still slightly moist. Remove the scrambled eggs from the wok and set aside with the shrimp.
⏱️ 1 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the loosened day-old rice and stir-fry for 2-3 minutes, breaking up any remaining clumps and allowing the rice to heat through and become slightly toasted.
⏱️ 3 min
- 6
Push the rice to one side of the wok. Add the green onion whites and frozen mixed vegetables to the empty side. Stir-fry for 1-2 minutes until the vegetables are tender-crisp.
⏱️ 2 min
- 7
Combine the vegetables and green onion whites with the rice. Pour 2 tablespoons of soy sauce around the edges of the wok. Add the salt, white pepper, and chicken bouillon powder. Stir everything together thoroughly to distribute the seasonings evenly.
⏱️ 1 min
- 8
Return the cooked shrimp and scrambled eggs to the wok. Add the green onion tops. Toss all ingredients together until well combined and heated through.
⏱️ 1 min
- 9
Serve immediately and enjoy your quick and delicious shrimp fried rice!
Kitchen Tools
Nutrition Facts (per serving)
Quick Shrimp Fried Rice
For the Shrimp
- 1/2 pound shrimp, peeled, deveined
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 1/2 teaspoons cornstarch
For the Fried Rice
- 4 cups day-old cooked rice, cold
- 1/2 teaspoon cornstarch, optional, if rice is wet
- 4 green onions, separated whites and greens, thinly sliced
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 1 cup mixed vegetables, frozen peas, carrots, and corn blend
- 2 tablespoons soy sauce
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon chicken bouillon powder
Instructions
- 1
In a medium bowl, combine the shrimp with 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, and 1 1/2 teaspoons cornstarch. Mix thoroughly to coat the shrimp. Set aside to marinate for 10 minutes.
⏱️ 2 min - 2
Place the day-old cooked rice in a large bowl. Use your hands (gloved if preferred) to gently break up any clumps and loosen the rice. If the rice feels particularly wet, sprinkle in 1/2 teaspoon of cornstarch and mix until evenly distributed.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated shrimp and cook for 1 minute per side, until pink and opaque. Remove the cooked shrimp from the wok and set aside.
⏱️ 2 min - 4
Add 1 tablespoon of vegetable oil to the same wok. Pour in the beaten eggs and scramble them, stirring constantly, until they are just set but still slightly moist. Remove the scrambled eggs from the wok and set aside with the shrimp.
⏱️ 1 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the loosened day-old rice and stir-fry for 2-3 minutes, breaking up any remaining clumps and allowing the rice to heat through and become slightly toasted.
⏱️ 3 min - 6
Push the rice to one side of the wok. Add the green onion whites and frozen mixed vegetables to the empty side. Stir-fry for 1-2 minutes until the vegetables are tender-crisp.
⏱️ 2 min - 7
Combine the vegetables and green onion whites with the rice. Pour 2 tablespoons of soy sauce around the edges of the wok. Add the salt, white pepper, and chicken bouillon powder. Stir everything together thoroughly to distribute the seasonings evenly.
⏱️ 1 min - 8
Return the cooked shrimp and scrambled eggs to the wok. Add the green onion tops. Toss all ingredients together until well combined and heated through.
⏱️ 1 min - 9
Serve immediately and enjoy your quick and delicious shrimp fried rice!