Shrimp Fried Rice Hack (Printable Version)

A quick, flavorful dish featuring shrimp, mixed vegetables, and chilled jasmine rice for easy cooking.

# What You 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:

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

# Expert Advice:

01 -
  • It comes together in 20 minutes, making weeknight dinners feel less like a chore and more like a small victory.
  • The shrimp gets perfectly tender while the rice stays fluffy and separate, no gummy clumps.
  • You can swap proteins endlessly—chicken, tofu, or leave it out—and it tastes just as good.
02 -
  • Cold rice is non-negotiable—room temperature or warm rice turns into a gluey, disappointing mess, so plan ahead or chill it for a few minutes in the freezer.
  • Don't overcrowd the pan or stir constantly; let ingredients sit for a moment so the shrimp browns and the rice warms instead of everything just steaming together.
03 -
  • Push the shrimp to the edges of the pan where the heat is most intense so they develop a light color instead of staying pale and steamed.
  • Don't skip the sesame oil at the end—it's a small amount but transforms the whole dish into something that tastes like you spent hours on it.
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