Shrimp Fried Rice Recipe

Rice: Preferably day-old cooked rice, as it has a firmer texture that is ideal for frying.

Shrimp: Peeled and deveined shrimp, which cook quickly and add a delicious seafood flavor.

Soy sauce: A salty, umami-rich sauce that adds depth to the dish.

Oyster sauce: A thick, savory sauce made from oysters, adding a unique umami flavor.

Garlic: Minced garlic adds a fragrant and savory note to the dish.

Frozen peas and carrots: A convenient mix of vegetables that adds color and nutrition.

Vegetable oil: Used for frying the ingredients and bringing everything together.

Eggs: Beaten and scrambled, they add protein and a rich texture.

Green onions: Chopped and used as a fresh garnish to add a mild onion flavor.

When making shrimp fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, is drier and firmer, making it ideal for achieving that perfect, slightly chewy texture in your fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to dry it out.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free alternative.

• peeled and deveined shrimp - Substitute with chicken breast: Chicken breast can mimic the protein content and texture of shrimp when diced into small pieces.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor that can mimic the depth of oyster sauce.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables can provide a similar variety of textures and flavors.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and can be used for cooking at similar temperatures.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the shrimp fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice into airtight containers or heavy-duty freezer bags. For easy portioning, consider dividing the rice into single-serving sizes.
• Label the containers or bags with the date to keep track of freshness. Shrimp fried rice can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• When ready to reheat, if refrigerated, transfer the rice to a microwave-safe dish and cover with a damp paper towel. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
• For frozen fried rice, thaw overnight in the refrigerator. Reheat using the microwave method or in a skillet over medium heat. Add a splash of soy sauce or vegetable oil to refresh the flavors and prevent drying out.
• If reheating in a skillet, cook over medium heat, stirring frequently until heated through. This method helps maintain the texture of the rice and shrimp.
• Avoid reheating shrimp fried rice more than once to maintain the best texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or olive oil to the pan.
  3. Once the oil is hot, add the leftover shrimp fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the shrimp and vegetables are heated through.
  6. If the rice seems dry, sprinkle a little water and cover the skillet for a minute to steam.

• Microwave Method:

  1. Place the shrimp fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the shrimp and rice are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the shrimp fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the shrimp and rice are heated thoroughly before serving.

• Steamer Method:

  1. Place the shrimp fried rice in a heatproof dish that fits inside your steamer.
  2. Add a small amount of water to the bottom of the steamer.
  3. Cover and steam over boiling water for about 5-10 minutes.
  4. Stir halfway through to ensure even heating.
  5. Once the shrimp and rice are hot, remove and serve immediately.

• Wok: A large, round-bottomed cooking vessel ideal for high-heat stir-frying, ensuring even cooking and quick heat distribution.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for chopping and mincing ingredients like garlic and green onions.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring spoons: Used to accurately measure small quantities of ingredients like soy sauce and oyster sauce.

• Measuring cup: Useful for measuring larger quantities, such as the cooked rice.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Tongs: Useful for handling and turning the shrimp while cooking.

• Serving spoon: Ideal for serving the finished shrimp fried rice.

• Plate: Used to set aside the cooked shrimp temporarily.

• Grater: Optional, but can be used for mincing garlic if you prefer not to use a knife.

Use pre-cooked shrimp: Save time by using pre-cooked shrimp; just heat them up in the wok.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing and chopping.

Day-old rice: Use day-old rice to avoid the extra step of cooking and cooling fresh rice.

Pre-minced garlic: Buy pre-minced garlic to cut down on prep time.

One-pan method: Cook everything in one wok to reduce cleanup time.