Shrimp Fried Rice Hack (Print Version)

A speedy shrimp and vegetable stir-fry with chilled jasmine rice delivers bold, savory flavors in minutes.

# 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, thinly sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

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

# How to Make It:

01 - Warm 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add shrimp and sauté for 2 to 3 minutes until pink and just cooked through. Remove shrimp from skillet and set aside.
03 - Pour beaten eggs into the same skillet and scramble quickly until just set. Push cooked eggs to one side of the pan.
04 - Add frozen mixed vegetables to the skillet and cook for 1 minute until warmed through.
05 - Add chilled cooked jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes, mixing well to combine and heat evenly.
06 - Return cooked shrimp to the skillet. Add soy sauce, oyster sauce if using, sesame oil, and ground white pepper. Stir thoroughly to coat all ingredients evenly.
07 - Toss in sliced scallions and stir-fry for an additional 1 minute.
08 - Taste and adjust seasonings as needed. Serve hot, garnished with extra scallions and toasted sesame seeds if desired.

# Additional Tips::

01 -
  • It genuinely tastes like takeout but costs a fraction of the price and takes less time than delivery would arrive.
  • The whole thing comes together in one pan, which means minimal cleanup when you're already tired.
  • Cold leftover rice is actually the secret ingredient here—it won't get mushy like fresh rice would.
02 -
  • Day-old, chilled rice is absolutely critical—I learned this the hard way when I tried making this with fresh rice and ended up with a mushy mess instead of separated grains.
  • Don't crowd the pan or cook on low heat trying to be gentle. High heat and quick movement is what creates that slightly caramelized, restaurant-quality taste.
  • Keep your shrimp and eggs moving when they first hit the pan so they don't stick, but then let them sit for a moment—that's how you get texture.
03 -
  • If you don't have oyster sauce, skip it entirely instead of substituting—it's the one ingredient that doesn't have a perfect replacement, and the recipe is stellar without it.
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing; it doubles their flavor and makes the dish feel finished.
  • Taste as you go and adjust soy sauce at the end, because salt levels vary between brands and you're the only one who knows how you like it.
Go Back