Shrimp Fried Rice

Shrimp Fried Rice

Brian CampbellCamfam Cookery
There are two ways of making Fried Rice – the traditional way and the "Need it Now" way. The traditional way is to use cold-day-old rice while the "Need it Now" way is to cook the rice using the pasta method—boiling the rice in lots of water stirring occasionally then draining in a fine-mesh strainer or colander. Either way, the goal is to have rice that does not clump. I prefer the traditional method, but both work.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Seafood, Side Dish
Cuisine Japanese
Servings 2
Calories 1794 kcal


“Need it Now” method

  • 1 cup rice Uncooked – Jasmine or long-grain white rice

Traditional Method

  • 2 cups rice "Day Old" – Jasmine or long-grain rice – cooked and cold
  • 8 ounces large shrimp 26 to 30 per pound, peeled, deveined, and tails removed
  • 2 teaspoons soy sauce divided
  • 1 ½ teaspoons packed brown sugar
  • 1 tbsp oyster sauce
  • 2 teaspoons hot sauce sambal oelek
  • 1 ½ teaspoons dry sherry optional
  • 1 ½ teaspoons ketchup
  • ½ teaspoon table salt
  • ¼ teaspoon pepper
  • ¼ cup vegetable oil divided
  • 2 large eggs lightly beaten
  • 4 scallions white and green parts separated and sliced thin
  • 1 garlic clove minced
  • ¼ cup frozen peas


Need it Now Method

  • Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.

Traditional Method

  • Use 2 cup of cold rice
  • Cut shrimp into ½-inch pieces. Combine 1 teaspoon soy sauce, sugar, and shrimp in a bowl; set aside. In a separate bowl, combine oyster sauce; hot sauce; sherry, if using; ketchup; salt; pepper; and remaining 1 teaspoon soy sauce. Set aside.
  • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring frequently, until just cooked through, about 1 minute. Transfer to clean bowl.
  • Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 2 tablespoons oil, scallion whites, and garlic to empty side of skillet and cook until fragrant, about 15 seconds.
  • Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in oyster sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in peas, shrimp, and scallion greens and cook until heated through, about 1 minute. Serve.


Serving: 2cupsCalories: 1794kcalCarbohydrates: 301gProtein: 52gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gTrans Fat: 3gCholesterol: 307mgSodium: 1369mgPotassium: 1381mgFiber: 17gSugar: 9gVitamin A: 848IUVitamin C: 16mgCalcium: 158mgIron: 7mg
Keyword Seafood, Shrimp
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