Pin It My tiny apartment kitchen used to smell like garlicky shrimp at least twice a week during grad school. Something about tossing sizzling prawns into clumpy, day-old rice felt like turning leftovers into gold. I'd stand over my electric wok, steam fogging up my glasses, wondering how something this simple could taste so luxurious.
Last Tuesday, my neighbor knocked on my door because she could smell the sesame oil hitting the hot wok through the hallway vent. She came over with a bottle of wine, and we ate standing up in my kitchen, laughing about how the best meals often happen completely by accident.
Ingredients
- 300 g (10 oz) raw shrimp, peeled and deveined: Fresh shrimp transform quickly, so keep them moving in the pan to avoid rubbery texture
- 4 cups cooked jasmine rice, preferably day-old and chilled: Cold rice grains separate beautifully and develop those coveted crispy edges
- 1 medium carrot, diced: Adds sweetness and crunch that contrasts with the tender shrimp
- 1 small onion, finely chopped: Foundation flavor that softens into sweetness as it cooks
- 3 spring onions, sliced: Both white and green parts bring different layers of mild onion flavor
- 1/2 cup frozen peas, thawed: Little pops of sweetness and bright color against the golden rice
- 4 cloves garlic, minced: The backbone of this dish, so don't be shy with it
- 2 tbsp soy sauce: Provides saltiness and that rich caramel color
- 1 tbsp oyster sauce: Adds depth and a subtle sweetness you can't quite place
- 1 tsp sesame oil: Finish with this for nutty aroma that rounds everything together
- 1/2 tsp white pepper: Gentle heat that doesn't compete with the garlic
- 2 tbsp vegetable oil: High smoke point makes it perfect for high-heat stir-frying
- Extra sliced spring onions and lime wedges for serving: Fresh finishes cut through the richness and brighten each bite
Instructions
- Prep the shrimp:
- Pat them completely dry with paper towels and hit them with a tiny pinch of salt
- Sear the shrimp:
- Heat 1 tablespoon oil in your wok over medium-high heat until shimmering, then add shrimp in a single layer and cook 2 to 3 minutes until pink and curled
- Set aside:
- Remove shrimp to a plate, leaving as much oil behind as possible
- Build the base:
- Add remaining oil to the hot wok, then toss in onion, carrot, and garlic, stirring constantly for 2 to 3 minutes until fragrant
- Add the rice:
- Dump in the cold rice and break up clumps with your spatula, pressing it against the hot surface to get some crispy bits
- Season everything:
- Pour in soy sauce, oyster sauce, sesame oil, and white pepper, tossing until every grain gleams
- Combine and serve:
- Fold in peas, most of the spring onions, and the shrimp, cooking 1 to 2 minutes until steam rises from the whole pan, then serve immediately
Pin It This recipe became my go-to for impromptu dinner parties because it scales up effortlessly and looks impressive mounded in a serving bowl. Friends started requesting it by name, and I realized that comfort food doesn't need to be complicated to be memorable.
Getting That Restaurant Texture
The secret to fried rice that tastes like it came from a wok-tossing chef is spreading the rice in a single layer and letting it sit undisturbed for 30 seconds between tosses. Those crispy, slightly browned grains create texture contrast that makes every bite interesting.
Making It Your Own
Once you master the base technique, this recipe becomes a template for whatever's in your fridge. I've made versions with frozen corn, diced bell peppers, even leftover roast chicken when shrimp wasn't in the budget. The garlic and soy sauce tie almost any combination together beautifully.
Perfect Pairings
A cold crisp white wine like Sauvignon Blanc cuts through the richness, but a cold beer works just as well. If you want to make it a full spread, serve alongside simple steamed dumplings or a cucumber salad dressed with rice vinegar.
- Keep a small bowl of extra soy sauce on the table for those who like it saltier
- Squeeze fresh lime right before eating to wake up all the flavors
- Cook everything in the same wok without washing between steps to build layers of flavor
Pin It Gather your people around the stove and let them dig in while it's still piping hot. Some dishes are meant to be savored slowly, but this one deserves to be devoured fresh from the wok.
Recipe Questions & Answers
- → Can I use fresh rice instead of day-old?
Freshly cooked rice tends to become mushy when stir-fried. Day-old, chilled rice works best as it's drier and separates easily, creating that perfect fluffy texture. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 2 hours before cooking.
- → What other proteins can I use?
Chicken breast, diced pork, or cubed tofu work beautifully as alternatives. Cook them similarly to the shrimp—season and stir-fry until fully cooked, then set aside before combining with the rice. Adjust cooking times accordingly for your chosen protein.
- → How do I prevent the shrimp from becoming rubbery?
Avoid overcooking the shrimp. They cook quickly and become tough if exposed to high heat too long. Cook just until they turn pink and opaque, about 2–3 minutes, then remove them immediately. Add them back at the end to warm through without further cooking.
- → Can I make this vegetarian?
Yes! Substitute shrimp with extra-firm tofu cubes or simply increase the vegetables. Use vegetarian oyster sauce (often made from mushrooms) instead of traditional oyster sauce. The result remains delicious and satisfying.
- → What vegetables work best in fried rice?
Beyond carrots, onions, and peas, try adding diced bell peppers, broccoli florets, corn, or baby corn. For leafy greens, toss in baby spinach or bok choy during the last minute of cooking. Keep pieces uniform for even heating.