Wok-Fired Spicy Shrimp Fried Rice
Dim Sim LimWok-Fired Spicy Shrimp Fried Rice
Ingredients
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon light soy sauce
- 1 teaspoon Chinese cooking wine
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Egg Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
For the Aromatics & Vegetables
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red bird's eye chilies, thinly sliced (adjust to your spice level!)
- 1/2 yellow onion, diced
- 1/2 cup carrots, small diced
- 1/2 cup frozen peas
- 4 green onions, sliced, white and green parts separated
For the Sauce & Finishing
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee, of course!
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, a little bit of yum yum!
- 1 teaspoon sesame oil
- 4 tablespoons vegetable oil, plus more as needed
- 2 tablespoons crispy chili oil, for serving, or as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that shrimp ready! In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon light soy sauce, 1 teaspoon Chinese cooking wine, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Mix it all up with your hands until the shrimp are evenly coated. Set aside to marinate for at least 10 minutes while you prep everything else. This is how we get tender, juicy shrimp, baby!
⏱️ 5 min
- 2
Now, let's get that wok smoking! Heat your large carbon steel wok over maximum heat until it's smoking. Add 2 tablespoons of vegetable oil and swirl it around to coat the entire surface. This is crucial for that non-stick action and wok hei! Once the oil is shimmering, add your marinated shrimp in a single layer. Sear for 1-2 minutes per side until they're pink and just cooked through. Don't overcrowd the wok! Cook in batches if necessary. Remove the shrimp and set aside. We don't want rubbery shrimp, no way!
⏱️ 3 min
- 3
Wipe out the wok quickly if there's any burnt bits, then add another 1 tablespoon of vegetable oil. Pour in your beaten eggs. Let them set for about 10-15 seconds, then scramble them vigorously with your spatula until they're just cooked but still soft. Remove the eggs from the wok and set aside with the shrimp. We're building layers of flavor here!
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Toss in your minced garlic, minced ginger, and sliced red bird's eye chilies. Stir-fry for about 30 seconds until incredibly fragrant – you'll smell that beautiful aroma filling your kitchen! Boom!
⏱️ 1 min
- 5
Next, add the diced yellow onion and diced carrots. Stir-fry for 2-3 minutes until the vegetables start to soften slightly. We want a little bite, not mush! Now, throw in the frozen peas and the white parts of your sliced green onions. Give it another minute of stir-frying.
⏱️ 3 min - 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, pressing the rice against the hot surface of the wok to get some of that beautiful crispiness. This is where the magic happens, getting that wok hei into every grain!
⏱️ 4 min
- 7
Now for the sauce! Drizzle in the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon chicken powder, and 1/4 teaspoon MSG (yum yum!). Stir-fry rapidly, tossing the rice to ensure every grain is coated in that glorious sauce. The dark soy sauce will give it that beautiful, rich color. Keep that wok moving!
⏱️ 2 min
- 8
Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of your sliced green onions. Give everything a final, quick stir-fry for about 1 minute to heat through and combine. Finish with a drizzle of 1 teaspoon sesame oil for that incredible aroma. All fire!
⏱️ 1 min
- 9
Now we serve! Dish out this incredible Spicy Shrimp Fried Rice into traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. Get ready for a flavor explosion! 10 out of 10!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Spicy Shrimp Fried Rice
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon light soy sauce
- 1 teaspoon Chinese cooking wine
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Egg Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
For the Aromatics & Vegetables
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 2 red bird's eye chilies, thinly sliced (adjust to your spice level!)
- 1/2 yellow onion, diced
- 1/2 cup carrots, small diced
- 1/2 cup frozen peas
- 4 green onions, sliced, white and green parts separated
For the Sauce & Finishing
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee, of course!
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, a little bit of yum yum!
- 1 teaspoon sesame oil
- 4 tablespoons vegetable oil, plus more as needed
- 2 tablespoons crispy chili oil, for serving, or as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that shrimp ready! In a medium bowl, combine the peeled and deveined shrimp with 1 teaspoon light soy sauce, 1 teaspoon Chinese cooking wine, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Mix it all up with your hands until the shrimp are evenly coated. Set aside to marinate for at least 10 minutes while you prep everything else. This is how we get tender, juicy shrimp, baby!
⏱️ 5 min - 2
Now, let's get that wok smoking! Heat your large carbon steel wok over maximum heat until it's smoking. Add 2 tablespoons of vegetable oil and swirl it around to coat the entire surface. This is crucial for that non-stick action and wok hei! Once the oil is shimmering, add your marinated shrimp in a single layer. Sear for 1-2 minutes per side until they're pink and just cooked through. Don't overcrowd the wok! Cook in batches if necessary. Remove the shrimp and set aside. We don't want rubbery shrimp, no way!
⏱️ 3 min - 3
Wipe out the wok quickly if there's any burnt bits, then add another 1 tablespoon of vegetable oil. Pour in your beaten eggs. Let them set for about 10-15 seconds, then scramble them vigorously with your spatula until they're just cooked but still soft. Remove the eggs from the wok and set aside with the shrimp. We're building layers of flavor here!
⏱️ 2 min - 4
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Toss in your minced garlic, minced ginger, and sliced red bird's eye chilies. Stir-fry for about 30 seconds until incredibly fragrant – you'll smell that beautiful aroma filling your kitchen! Boom!
⏱️ 1 min - 5
Next, add the diced yellow onion and diced carrots. Stir-fry for 2-3 minutes until the vegetables start to soften slightly. We want a little bite, not mush! Now, throw in the frozen peas and the white parts of your sliced green onions. Give it another minute of stir-frying.
⏱️ 3 min - 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry vigorously for 3-4 minutes, pressing the rice against the hot surface of the wok to get some of that beautiful crispiness. This is where the magic happens, getting that wok hei into every grain!
⏱️ 4 min - 7
Now for the sauce! Drizzle in the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon chicken powder, and 1/4 teaspoon MSG (yum yum!). Stir-fry rapidly, tossing the rice to ensure every grain is coated in that glorious sauce. The dark soy sauce will give it that beautiful, rich color. Keep that wok moving!
⏱️ 2 min - 8
Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of your sliced green onions. Give everything a final, quick stir-fry for about 1 minute to heat through and combine. Finish with a drizzle of 1 teaspoon sesame oil for that incredible aroma. All fire!
⏱️ 1 min - 9
Now we serve! Dish out this incredible Spicy Shrimp Fried Rice into traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. Get ready for a flavor explosion! 10 out of 10!
⏱️ 1 min