Shrimp Fried Rice Hack (Printable Version)

A speedy, flavor-packed dish blending shrimp, eggs, veggies, and chilled jasmine rice for busy nights.

# 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, sliced

→ Rice

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

→ Sauces & Seasonings

06 - 2 tbsp soy sauce
07 - 1 tbsp oyster sauce (optional)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
10 - 1 tbsp vegetable oil

→ Garnish

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

# Step-by-Step Guide:

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 cooked through. Remove from pan and set aside.
03 - Pour beaten eggs into the same pan and scramble quickly until just set. Push eggs to one side of the pan.
04 - Add frozen mixed vegetables and cook for 1 minute until heated through.
05 - Stir in chilled jasmine rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until well combined and warmed.
06 - Return shrimp to the pan. Add soy sauce, oyster sauce if using, sesame oil, and white pepper. Mix thoroughly to coat evenly.
07 - Stir in sliced scallions and continue stir-frying for 1 minute.
08 - Taste and adjust seasoning if necessary. Serve immediately, garnished with additional scallions and toasted sesame seeds as desired.

# Additional Tips::

01 -
  • It's genuinely faster than ordering takeout, and tastes better than most delivery boxes.
  • The shrimp stays tender and the rice gets those barely-crispy edges that make every bite satisfying.
  • Leftovers taste even better the next day, making it perfect for meal prep without feeling like a chore.
02 -
  • Cold rice is non-negotiable—warm rice absorbs moisture and becomes sticky paste instead of individual grains.
  • Don't walk away from the pan once you add everything; this cooks so fast that looking away for thirty seconds can mean overcooked shrimp or mushy vegetables.
03 -
  • Don't feel bound to frozen vegetables—fresh ones work beautifully if you dice them small, though they'll release a bit more moisture and the dish will cook slightly faster.
  • If you don't have sesame oil on hand, don't skip it thinking it's just a garnish; it's what makes this taste like restaurant fried rice instead of scrambled eggs and rice.
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