Shrimp Fried Rice Bowl
Restaurant-quality shrimp fried rice made at home with plump shrimp, fluffy day-old rice, and perfectly scrambled eggs tossed in a savory soy-sesame sauce. This classic takeout favorite delivers that elusive wok hei—the smoky, charred essence that makes every bite irresistible.
Prep Time : 15 min
Cook Time : 18 min
Servings : 4
15 min
18 min
4
Ingredients
For the Shrimp Fried Rice
• 500g large shrimp, peeled and deveined
• 600g cooked day-old rice, cold (about 200g uncooked)
• 150g frozen peas
• 100g carrots, diced small
• 80g scallions, sliced (plus extra for garnish)
• 3 large eggs, beaten
• 4 garlic cloves, minced
• 20g fresh ginger, minced
• 45ml soy sauce — this one on Amazon
• 30ml oyster sauce — this one on Amazon
• 15ml sesame oil — this one on Amazon
• 60ml vegetable oil (divided)
• White pepper to taste
• Sesame seeds for garnish (optional)
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Directions
- Prepare Ingredients and Rice
Ensure your 600g cooked rice is cold from the refrigerator—day-old rice is essential. Break up any large clumps with your hands and set aside. Pat 500g shrimp dry with paper towels and season lightly with white pepper. Beat 3 eggs in a small bowl and set aside. - Cook Shrimp
Heat a large wok or heavy skillet over high heat until smoking hot. Add 15ml vegetable oil and swirl to coat. Add the seasoned shrimp in a single layer and cook for 90 seconds without moving to develop a sear. Flip and cook another 60-90 seconds until just cooked through and pink. Transfer to a plate and set aside. - Scramble Eggs
Add another 15ml vegetable oil to the hot wok. Pour in the beaten eggs and let them sit undisturbed for 15 seconds until they begin to set around the edges. Using a spatula, gently scramble the eggs into large, soft curds, about 1 minute total. Remove eggs when still slightly wet and add to plate with shrimp. - Cook Aromatics and Vegetables
Return wok to high heat and add 15ml vegetable oil. Add 100g diced carrots and cook for 2 minutes, stirring constantly. Add 4 minced garlic cloves and 20g minced ginger, stir-frying for 30 seconds until fragrant but not burned. Add 150g frozen peas and cook for 1 minute. - Fry the Rice
Add the cold 600g rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 3-4 minutes, pressing rice against the hot wok surface to create slight crispness. Pour 45ml soy sauce, 30ml oyster sauce, and 15ml sesame oil around the perimeter of the wok, then toss everything together vigorously for 1 minute until rice is evenly coated. - Combine and Finish
Return shrimp and eggs to the wok along with 80g sliced scallions and half a teaspoon of MSG. Toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with additional soy sauce or white pepper if needed. Serve immediately in bowls, garnished with extra scallions and sesame seeds if desired.
*Notes :
- Day-old rice is essential for proper fried rice texture. Freshly cooked rice contains too much moisture and will become gummy. If you must use fresh rice, spread it on a baking sheet and refrigerate uncovered for 2-3 hours to dry out the surface.
- Use the highest heat your stove allows and work quickly. The key to restaurant-quality fried rice is the ‘wok hei’ or breath of the wok—that slightly smoky, charred flavor that only comes from high-heat cooking. Don’t overcrowd the pan; cook in two batches if your wok is smaller than 14 inches.
- For extra depth of flavor, toast the sesame seeds in a dry pan until golden before sprinkling on top, and consider adding a few drops of Chinese black vinegar for enhanced umami. The white pepper provides authentic flavor in Chinese fried rice that black pepper cannot replicate
Nutrition Facts
( per serving )
Calories
~618 kcal
Protein
45 g
Fat
26 g
Carbs
52 g
Calories
~618 kcal
Protein
45 g
Fat
26 g
Carbs
52 g
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Shrimp Fried Rice Bowl
Ingredients
Method
- Ensure your 600g cooked rice is cold from the refrigerator—day-old rice is essential. Break up any large clumps with your hands and set aside. Pat 500g shrimp dry with paper towels and season lightly with white pepper. Beat 3 eggs in a small bowl and set aside.
- Heat a large wok or heavy skillet over high heat until smoking hot. Add 15ml vegetable oil and swirl to coat. Add the seasoned shrimp in a single layer and cook for 90 seconds without moving to develop a sear. Flip and cook another 60-90 seconds until just cooked through and pink. Transfer to a plate and set aside.
- Add another 15ml vegetable oil to the hot wok. Pour in the beaten eggs and let them sit undisturbed for 15 seconds until they begin to set around the edges. Using a spatula, gently scramble the eggs into large, soft curds, about 1 minute total. Remove eggs when still slightly wet and add to plate with shrimp.
- Return wok to high heat and add 15ml vegetable oil. Add 100g diced carrots and cook for 2 minutes, stirring constantly. Add 4 minced garlic cloves and 20g minced ginger, stir-frying for 30 seconds until fragrant but not burned. Add 150g frozen peas and cook for 1 minute.
- Add the cold 600g rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 3-4 minutes, pressing rice against the hot wok surface to create slight crispness. Pour 45ml soy sauce, 30ml oyster sauce, and 15ml sesame oil around the perimeter of the wok, then toss everything together vigorously for 1 minute until rice is evenly coated.
- Return shrimp and eggs to the wok along with 80g sliced scallions and half a teaspoon of MSG. Toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with additional soy sauce or white pepper if needed. Serve immediately in bowls, garnished with extra scallions and sesame seeds if desired.