Shrimp Fried Rice Hack (Printable)

A fast, savory shrimp dish with jasmine rice, mixed veggies, and flavorful sauces ready in 20 minutes.

# Ingredient List:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 0.5 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# Steps:

01 - Warm 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add the shrimp and cook for 2 to 3 minutes until pink and just cooked through, then remove and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set; push to one side of the pan.
04 - Add frozen mixed vegetables and cook for 1 minute until warmed through.
05 - Add chilled jasmine rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until combined and heated.
06 - Return shrimp to the pan, then add soy sauce, optional oyster sauce, sesame oil, and white pepper. Stir well to coat evenly.
07 - Toss in sliced scallions and stir-fry for another minute.
08 - Adjust seasoning to taste. Serve hot, garnished with extra scallions and toasted sesame seeds if desired.

# Tips from the Pros:

01 -
  • It comes together in 20 minutes flat, which somehow feels like a magic trick when you plate it.
  • The shrimp stays tender and doesn't turn into rubber, even with high heat.
  • Cold leftover rice transforms into something crispy and defined instead of mushy.
02 -
  • Day-old rice is absolutely essential—rice straight from the cooker will turn to mush no matter how careful you are.
  • Don't crowd the pan or add liquid; medium-high heat and dry ingredients are what make the rice grains crispy and separate instead of steamed.
03 -
  • Keep your pan moving constantly once the rice goes in; stationary rice sticks and burns, moving rice gets crispy and separated.
  • Taste as you go and adjust soy sauce last, after everything is hot, because it intensifies with heat.
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