30-Minute Classic Shrimp Fried Rice
Stir-fried medium shrimp with cold cooked rice, eggs, garlic, ginger, and scallions finished with sesame oil and Shaoxing wine. Quick wok preparation with mung bean sprouts for texture and soy-based seasoning throughout.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon soy sauce, for marinade
- 1 teaspoon sesame oil, for marinade
- 1 teaspoon cornstarch
- 2 eggs, whole
- ¼ cup canola oil
- 2 cloves garlic, minced
- 1 inch ginger knob, minced
- 4 scallions, chopped, white and green parts separated
- 2 cups rice, cooked and cold
- ½ cup mung bean sproutssnap peas1:1vegetable
adds crunch, different flavor
- 2 tablespoons soy sauce, for finishing
- 2 teaspoons sesame oil, for finishing
- 1 tablespoon Shaoxing wine
Instructions
- 1
Marinate peeled shrimp with soy sauce, sesame oil, and cornstarch for 5-10 minutes until coated.
- 2
Whisk eggs in a bowl until frothy.
- 3
Heat canola oil in a wok or deep skillet over medium heat. Cook shrimp until pink on both sides, then remove with a slotted spoon.
- 4
Add minced garlic, ginger, and white parts of scallion to the wok. Cook until softened and fragrant, about 1 minute.
- 5
Push aromatics to the side, add beaten eggs, and scramble quickly until light, fluffy, and cooked through. Mix with vegetables.
- 6
Add cold rice, breaking apart sticky pieces. Heat through and allow to crisp slightly.
- 7
Add remaining soy sauce and sesame oil. Toss well until rice is evenly light brown.
- 8
Add mung bean sprouts and shrimp back to the wok. Toss to combine.
- 9
Drizzle Shaoxing wine around the perimeter of the wok and allow to soak into rice. Toss again.
- 10
Top with green parts of scallion and serve.
Tips
Use cold, day-old rice to prevent clumping and achieve better texture separation.
Keep all ingredients prepped before starting to cook as the process moves quickly.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat in a wok or skillet over medium-high heat.
Prepare all ingredients and marinate shrimp up to 4 hours ahead. Cook rice the day before and chill.
Serve immediately while hot. Garnish with green scallion parts. Accompaniments: sriracha, extra soy sauce, lime wedges.
Common Mistakes
Use cold rice to avoid mushy fried rice; warm rice releases excess moisture.
Cook shrimp only until pink to avoid rubbery texture; overcooking toughens them.
Add rice before eggs are fully mixed to prevent clumping together as one mass.
Substitutions
adds crunch, different flavor