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Shrimp fried rice in a wok with plump shrimp, peas, carrots and scallions

Shrimp Fried Rice (Better Than Takeout!)

Shrimp fried rice beats takeout when you use day-old cold rice, a screaming-hot pan, and cook in stages. Toss juicy shrimp with fluffy rice, peas, carrots, scallions, and egg in a savory soy-sesame sauce — all in one pan in about 20 minutes. The secret is high heat and not crowding the pan, which gives you separate, chewy grains instead of mush.
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Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 pound large shrimp peeled and deveined (tails off)
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons neutral oil (avocado or vegetable), divided
  • 4 cups cooked long-grain white rice day-old and refrigerated
  • 3 large eggs beaten
  • 1 cup frozen peas and carrots thawed
  • 4 scallions sliced (whites and greens separated)
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • Sriracha or chili crisp for serving (optional)

Method
 

  1. Season the shrimp. Pat the shrimp very dry with paper towels — moisture is the enemy of a good sear. Toss with 1/4 teaspoon salt and the black pepper and set aside.
  2. Sear the shrimp. Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until just pink and opaque. Transfer to a plate.
  3. Scramble the eggs. Add another 1/2 tablespoon oil to the pan. Pour in the beaten eggs and scramble quickly, breaking into ribbons. Remove to the plate with the shrimp.
  4. Fry the rice. Add the remaining 1 1/2 tablespoons oil. Add the cold rice, breaking up any clumps with your hands or a spatula. Spread it out and let it fry undisturbed for 1 to 2 minutes to crisp, then stir and repeat for 3 to 4 minutes more.
  5. Add aromatics and veggies. Push the rice to the sides. Add the scallion whites, garlic, and ginger to the center and stir-fry 30 seconds until fragrant. Stir in the peas and carrots and cook for 1 minute more.
  6. Sauce it. In a small bowl, whisk the soy sauce, oyster sauce, sesame oil, sugar, and remaining 1/4 teaspoon salt. Pour over the rice and toss to coat.
  7. Combine. Return the shrimp and eggs to the pan. Toss for 1 to 2 minutes until everything is hot. Shower with scallion greens.
  8. Serve. Dish up immediately, with sriracha or chili crisp on the side for heat lovers.
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