Shrimp Fried Rice



• 1/2 lb jumbo shrimp, peeled, deveined, and tails removed

• 3 tbsp sesame oil, divided

• 1 small onion, chopped

• 1/2 cup chopped carrot

• 3 large garlic cloves

• 1/2 tsp kosher salt, divided

• 4 cups cooked and chilled white rice

• 1/2 tsp garlic powder

• 3 tbsp soy sauce

• 2 large eggs, whisked in a bowl

• 1/2 cup peas

• 3 green onions


1. I season the shrimp with salt and pepper. Then, I heat a large wok or non-stick skillet to high heat and add 2 teaspoons of sesame oil, swirling the pan to coat with oil. I stir-fry the shrimp until curled and pink, about 1-2 minutes, and then remove them from the wok, setting them aside.

2. I add another 2 teaspoons of sesame oil to the wok, followed by the onion and carrot. I stir-fry until slightly softened, about 2-3 minutes. Then, I add garlic and 1/4 teaspoon salt, continuing to stir-fry until the garlic is fragrant, another 1-2 minutes.

3. Adding another tablespoon of sesame oil around the pan, I introduce the rice and stir-fry it until completely coated in the oil. I sprinkle in garlic powder and another 1/4 teaspoon salt.

4. Pouring soy sauce over the rice, I continue to stir-fry until the soy sauce has coated the rice, another 1-2 minutes. I push the rice to the side and add the remaining sesame oil to the other side of the pan. I pour the whisked eggs over the oil, let them cook for 30 seconds, and then use my spatula to scramble them. Once scrambled, I toss them with the rice and veggies.

5. Adding peas and green onions, I toss to combine. I add the shrimp back to the rice, toss again, and season to taste with salt and pepper. Finally, I garnish it with green onion.

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