{"id":10403,"date":"2024-12-30T12:44:18","date_gmt":"2024-12-30T17:44:18","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=10403"},"modified":"2026-02-18T13:31:00","modified_gmt":"2026-02-18T18:31:00","slug":"shrimp-fried-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/shrimp-fried-rice\/","title":{"rendered":"Shrimp Fried Rice (\u867e\u4ec1\u7092\u996d)"},"content":{"rendered":"\n

I make this shrimp fried rice with day old rice, marinated shrimp, and butter for a one bowl meal that is ready in around 20 minutes. It is one of the fastest dinners I make on busy weeknights.<\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

Shrimp fried rice is an authentic Chinese stir fried rice dish where every grain gets toasted in a hot pan with eggs, vegetables, and seasoned shrimp. Restaurant versions rely on high heat woks and MSG for that clean flavor, and my version gets close using butter, chicken bouillon, and white pepper in a regular skillet.<\/p>\n\n\n\n

I started making this recipe because I always have leftover rice in the fridge and a bag of frozen shrimp in the freezer. Making authentic Chinese rice recipes<\/a> is one of my favorite ways to repurpose leftovers, and I use the same approach for my chicken fried rice<\/a>, beef fried rice<\/a>, and pork fried rice<\/a>. For this version, I marinate the shrimp with Shaoxing wine and cornstarch, scramble the eggs first, then toss everything together in one hot pan.<\/p>\n\n\n\n

This is a dinner my whole family loves because everyone can eat it straight from the bowl with no extra sides needed. My husband adds extra chili oil to his and I like eating it plain, which is a win on busy nights. I hope you give this shrimp fried rice a try at home and see how easy it is to skip the takeout.<\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

I organize the ingredients into 3 groups: the shrimp marinade, the stir fry base, and the seasonings.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Shrimp Marinade<\/h3>\n\n\n\n

I marinate the shrimp with Shaoxing wine, salt, and cornstarch before cooking. This keeps the shrimp juicy and adds flavor that you notice in every bite.<\/p>\n\n\n\n

Stir Fry Base<\/h3>\n\n\n\n

The base is day old white rice, eggs, butter, and frozen peas. I fluff the cold rice with my hands before cooking so the grains separate easily in the pan.<\/p>\n\n\n\n

Seasonings and Finishing<\/h3>\n\n\n\n

Chicken bouillon, salt, and white pepper create the clean restaurant style flavor. I finish with sliced green onions and a drizzle of sesame oil.<\/p>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Marinate the shrimp:<\/strong> Toss the shrimp with Shaoxing wine, salt, and cornstarch in a small bowl. Set aside while you prep the other ingredients.<\/p>\n\n\n\n

2. Butterfly the shrimp (optional):<\/strong> Place each shrimp flat on the cutting board and slice horizontally across the center so it becomes 2 thin pieces. This makes the shrimp curl up like the restaurant style.<\/p>\n\n\n\n

3. Scramble the eggs:<\/strong> Pour 1 tablespoon of oil into the same pan, then add the beaten eggs. Cook until the bottom is set, then scramble lightly. Transfer to the plate.<\/p>\n\n\n\n

\"Scramble<\/figure>\n\n\n\n

4. Sear the shrimp:<\/strong> Heat 2 teaspoons of oil in a wok or large nonstick skillet over medium high heat. Add the shrimp and cook, stirring occasionally, until pink and curled up. Transfer to a plate immediately.<\/p>\n\n\n\n

\"Searing<\/figure>\n\n\n\n

5. Toast the rice:<\/strong> Add 1 tablespoon butter to the pan, then add the rice. Cook and stir until every grain is separated and coated evenly with the butter. Sprinkle in the chicken bouillon, salt, and white pepper. Stir until the seasonings are fully dispersed.<\/p>\n\n\n\n

6. Add the vegetables:<\/strong> Add the frozen peas and sliced green onions. Stir and cook until the peas are tender, about 1 minute.<\/p>\n\n\n\n

\"Toasting<\/figure>\n\n\n\n

7. Combine and serve:<\/strong> Return the cooked shrimp and eggs to the pan. Drizzle with sesame oil if using. Toss everything together and transfer to a plate. Serve hot.<\/p>\n\n\n\n

\"Add<\/figure>\n\n\n\t\t
\r\n\t\t\t\n\n

Key Cooking Tips to Consider<\/h2>\n\n\n\n

Use day old rice:<\/strong> Freshly cooked rice has too much moisture and turns mushy in the pan. I cook my rice the night before and refrigerate it uncovered so the grains dry out. This is the single biggest difference between sticky fried rice and restaurant quality fried rice.<\/p>\n\n\n\n

Marinate the shrimp:<\/strong> The cornstarch and Shaoxing wine coating protects the shrimp from overcooking and keeps them tender. Without the marinade, shrimp turn rubbery fast in a hot pan.<\/p>\n\n\n\n

Cook the protein first, then set aside:<\/strong> I always cook the shrimp and eggs separately, then add them back at the end. This prevents overcooking and gives the rice full contact with the hot pan for that toasted texture.<\/p>\n\n\n\n

Use enough fat:<\/strong> I use a mix of butter and oil because butter adds flavor while oil handles the high heat. Do not be shy with the amount, this is what gives the rice that toasted, separate grain texture.<\/p>\n\n\n\n

Keep the heat high:<\/strong> Fried rice needs a hot pan the entire time. If the pan is not hot enough, the rice steams instead of toasting. I keep the heat at medium high and stir constantly.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

How to serve <\/h2>\n\n\n\n

I eat this as a one bowl meal most of the time, just rice and a pair of chopsticks. Some nights I top it with extra chili crisp or a fried egg. When I want something lighter, I serve a smaller portion alongside a simple Chinese stir fried vegetable recipe<\/a>. A drizzle of my homemade chili oil<\/a> on top is always a good idea.<\/p>\n\n\n\n

For a full Chinese takeout spread at home, I pair this with my authentic hot and sour soup<\/a>, some Chinese chicken dumplings<\/a>, and my delicious Chinese beef and broccoli<\/a>. For appetizer portions, plan on about 1 cup per person as a side. For a main course, 1 1\/2 to 2 cups per serving is plenty. <\/p>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

Why is my fried rice mushy?<\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

The most common reason is using freshly cooked rice. I always use rice that has been refrigerated for at least 1 day so the grains dry out and separate properly in the pan. If you are in a rush, spread hot rice on a baking sheet and refrigerate uncovered for 1 to 2 hours.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

Can I use frozen shrimp?<\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

I use frozen shrimp for this recipe almost every time. Thaw them in cold water for about 10 minutes, pat dry thoroughly, then marinate. Make sure to remove as much moisture as possible or the shrimp will steam instead of sear.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

\r\n\t\t\t\n\n\t\t\t
\r\n\t\t\t\t

Do I need a wok to make fried rice?<\/strong><\/h3>\t\t\t\t
\r\n\t\t\t\t\t\n\n\n\n

A wok is great if you have one, but I make this in a large nonstick skillet all the time. The key is keeping the pan hot and not overcrowding it. A 12 inch skillet works well for this amount of rice.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\n

\"Shrimp<\/figure>\n\n\n
\r\n

Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

\r\n
\r\n
\r\n
\r\n \r\n