Shrimp Fried Rice Hack (Printable)

Fast, flavorful shrimp and vegetable stir-fry with jasmine rice for busy weeknights.

# What You'll Need:

→ 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 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It's genuinely faster than calling for delivery, and tastes infinitely better than what shows up in those white containers.
  • Day-old rice transforms from sad fridge leftover into the secret weapon that makes everything crispy and perfect.
  • Every component cooks in the same pan, which means minimal cleanup when you're too tired to care about dishes.
02 -
  • Cold rice is absolutely essential—if you try to use warm rice, it will steam and clump no matter how hard you stir, and you'll end up frustrated and watching it fall apart instead of watching it come together.
  • Don't walk away from the pan or get distracted by your phone; this entire recipe happens in 10 minutes, and if you're not present, you'll miss the moment when the shrimp overcooks from pink to gray.
  • Beating the eggs before they hit the pan matters more than you'd think—they scramble into delicate pieces instead of forming one solid chunk that's harder to distribute evenly.
03 -
  • Toast your sesame seeds in a dry skillet for 2 minutes before garnishing—they bloom and taste infinitely better than raw seeds, and add a nutty richness that makes people sit up and take notice.
  • If your pan isn't nonstick and things are sticking, add a tiny bit more oil—it's better to err on the side of slightly oily rice than to watch your food adhere to the bottom and burn.
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