Super flavorful, better-than-take-out Shrimp Fried Rice. So quick and easy – it will make you want to throw away your take-out menus!
The best thing about making your own take-out style dishes is that it is so easy to customize to your own preferences. This recipe calls for shrimp, but just about any cooked protein would be delicious. Chicken, beef, ham, pork or tofu would all be great choices. Use your favorite vegetables, just make sure they are diced very small. Leftover cooked vegetables would be great as well. This is a great opportunity to clean out your fridge.
I use a couple of secret ingredients that are completely optional but I think really take this fried rice to the next level. I love to add toasted almonds to my fried rice, it gives it a bit of crunch and has a nice nutty flavor that I think goes really well with fried rice. In addition to the usual soy sauce, sesame oil, and chili garlic sauce, I also like to add a small amount of oyster sauce, which really adds a depth of flavor. It is very salty so use it sparingly.
Tips on making the BEST Fried Rice
- Make sure to use COLD cooked rice. It is best to make the rice the day before or early in the day. Freshly cooked rice will stick to the pan and get very mushy.
- Prepare all your ingredients before starting the recipe. Everything cooks very quickly so you will have to be at the stove for the entire cooking process.
- Once you add the rice to the pan, let it cook without stirring for a few minutes to allow the rice to get crispy and golden brown.
Easy Shrimp Fried Rice
Recipe Source: A Vintage Kitchen
- 2 to 3 Tablespoons vegetable oil or peanut oil
- 1/2 lb. raw medium-size shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1/2 medium onion, finely diced
- 1/2 red pepper, finely diced
- 2 to 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup frozen green peas, defrosted
- 3 cups COLD cooked rice
- 2 Tablespoons soy sauce, low-sodium
- 2 teaspoons oyster sauce, *optional
- 1 -2 teaspoons chili garlic sauce, or to taste
- 1 teaspoon toasted sesame oil
- 1/4 cup toasted sliced or slivered almonds, *optional
- sliced green onions
- In a large skillet or wok, heat 2 teaspoons of oil over medium-high heat. Add shrimp to pan and cook for 2 to 3 minutes or just until the shrimp turn opaque. Remove from pan.
- In the same skillet, heat one Tablespoon of oil over medium heat. Add the whisked eggs. Let cook for one minute without stirring. Then stir to break up and scramble. Remove from pan.
- Heat an additional Tablespoon of oil to the same skillet. Sauté the onion and red pepper until the onion is translucent. Add the peas, garlic, and ginger and cook an additional minute or until the garlic is fragrant. With a spatula push the veggies over to one side of the pan.
- Turn up the heat to medium-high heat. Spread the cold rice out in one layer. Without stirring, let the rice brown for a couple of minutes, then flip the rice over and cook the rice until the rice is crispy and golden brown.
- Add the soy sauce, oyster sauce, chili garlic sauce and sesame oil to the pan. Stir well to combine all the ingredients. Cook for 2 to 3 minutes.
- Stir in the reserved shrimp, reserved egg, toasted almonds, and green onion. Heat through. Taste and adjust seasonings if needed. Yields: 4 – 6 servings