Restaurant-Style Shrimp Fried Rice

An overhead image of a skillet of shrimp fried rice on a wooden countertop with a small dish of chopped spring onions

5 from 8 votes

Restaurant-Style Shrimp Fried Rice

This shrimp fried rice uses simple pantry-staple ingredients to create an insanely flavorful restaurant quality dish that will have you coming back for seconds.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Asian, Chinese

Servings:

Calories: 383kcal

Author: Kitrusy

Ingredients

1 lb Shrimp raw, peeled, deveined
¼ tsp Himalayan salt
½ tsp ground black pepper
2 tbsp peanut oil
1 tbsp salted butter
1 tbsp fresh ginger grated
3 cloves garlic chopped
1 cup mixed vegetables diced carrots, green peas, corn
4 cups brown rice or any rice of your preference, cooked and cooled
1 tbsp fish sauce
1 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 tsp Chili Garlic Sauce optional
1/2 tsp ground white pepper
2 large eggs beaten until frothy
1/4 cup Spring Onions chopped

Instructions

Prep

Rice: Remove rice from fridge and let come to room temp if possible.
If using freshly cooked rice, spread it onto a baking tray to allow as much steam and moisture to evaporate until your rice is cooled to room temperature.
4 cups brown rice
Shrimp: Clean your shrimp and ensure they are peeled and deveined (tails removed). Then season them with salt and pepper. Set aside.
1 lb Shrimp, ¼ tsp Himalayan salt, ½ tsp ground black pepper
Sauce: In a bowl, mix together your fish sauce, tamari, rice vinegar, white pepper & chili garlic. Set aside.
1 tbsp fish sauce, 1 tbsp tamari, 1 tbsp rice vinegar, 1/2 tsp ground white pepper, 1 tsp Chili Garlic Sauce
Mise en Place: This fried rice comes together quickly and on high heat so you need to be ready. Line up your ingredients to be used in this order:
oil & butter • seasoned shrimp • ginger & garlic • vegetables • rice • sauce • beaten eggs • green onion

Cook

Cook your Shrimp: To your skillet, add the oil and butter and set on med-high heat until the butter is melted, then add in your shrimp and cook until they are pink and no longer translucent. Once cooked, remove your shrimp from the skillet and set it aside, be sure to leave as much of the oil in the skillet as possible.
2 tbsp peanut oil, 1 tbsp salted butter, 1 lb Shrimp
Fry Vegetables: Add the ginger and garlic to the skillet and flash fry until it's fragrant. Your pan should be almost smoking. Add the mixed vegetables and toss and fry them for 1-2 minutes.
1 tbsp fresh ginger, 3 cloves garlic, 1 cup mixed vegetables
Fry Rice: Turn your heat to HIGH and add the rice and immediately toss to coat all grains in the garlic/ginger oil and mix the vegetables in. Fry for a minute or two, tossing frequently. Your pan will be smoking hot so be sure you keep everything moving around to avoid it from burning. If it does begin to burn, lower the heat.
4 cups brown rice
Add Sauce: Add the sauce made by mixing together your fish sauce, tamari, vinegar and white pepper, and immediately toss your rice in it, making sure all grains are coated in the seasoning and let it fry for an additional minute or two, while keeping the ingredients moving.
1 tbsp fish sauce, 1 tbsp tamari, 1 tbsp rice vinegar, 1/2 tsp ground white pepper
Add Egg: Lower the heat of the stove to med/med-high. Spread the rice out in the pan in an even layer and pour the beaten egg over all grains then immediately toss to coat all rice grains in the egg. Let fry an additional minute.
2 large eggs
Final Step: Take your pan off the heat and add in the green onion along with the cooked shrimp and toss to incorporate all ingredients together.
1/4 cup Spring Onions, 1 lb Shrimp
Finish and Serve: Top with additional spring onions and serve.
Storage: If you have any leftovers, bring them to room temperature before putting into an airtight container and storing in the fridge for up to 5 days.

Notes

The 4 cups of rice are measured once the rice has been fully cooked.
Don't overdo it with the add ins, keep it to about one cup total and fry them for 1-2 minutes before adding the rice to ensure any added moisture is cooked off. If your veggies are frozen, fry and additional minute or two.
For more delicate add ins like bean sprouts, add them last after the rice is done and removed from the heat.
Keep your heat high, work quickly and ensure you keep the ingredients moving around the wok or skillet to prevent anything from burning and ensure you allow for 1-2 minutes of cook/fry time between each set of ingredient addition so that you can layer your flavors and not have your rice be bland or one note and so you can achieve the perfect texture to your rice.

Nutrition