Description
This Shrimp Fried Rice recipe features perfectly cooked jasmine rice infused with turmeric and soy sauces, stir-fried with succulent shrimp, scrambled eggs, snow peas, and scallions. The dish is seasoned with sesame oil, white pepper, and a splash of Shaoxing wine for authentic wok hei flavor. Ideal as a quick yet flavorful meal, it balances tender shrimp and crisp vegetables with the savory richness of fried rice.
Ingredients
Scale
Rice and Seasonings
- 2 cups uncooked jasmine rice
- 1½ cups water
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon turmeric powder
Cooking Oils and Sauces
- 3 tablespoons canola oil (divided)
- ¼ teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Proteins
- 2 eggs, beaten
- 12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
Vegetables and Aromatics
- 1 medium onion, diced
- 1 cup snow peas, chopped
- 1 scallion, chopped
Seasonings
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ¼ teaspoon ground white pepper
Instructions
- Cook the Rice: Wash the jasmine rice thoroughly under cold water and drain the excess water. Combine the rinsed rice with 1½ cups water, dark soy sauce, light soy sauce, and turmeric powder in a thick-bottomed pot or rice cooker. Cook the rice according to your rice cooker instructions or use the stovetop method until fully cooked and golden brown in color.
- Fluff and Prepare Rice: Once cooked, fluff the rice gently with a fork or rice paddle to separate grains. Use the rice immediately or refrigerate it overnight for firmer texture. If using refrigerated rice, break up any clumps by hand and sprinkle lightly with water before cooking to help steam it through.
- Scramble the Eggs: Heat a wok over medium-high heat and add 1 tablespoon of canola oil. Pour in the beaten eggs and scramble until just cooked but still moist. Break the eggs into small chunks using a spatula, then transfer them to a bowl and set aside.
- Cook the Shrimp: Heat the wok until just smoking and add 1 tablespoon of canola oil, spreading it evenly around the wok’s perimeter. Arrange the shrimp in a single layer and let them sear undisturbed for about 20 seconds. Stir-fry until the shrimp turn opaque and cooked through. Remove and transfer to the same bowl as the eggs.
- Sauté Onions: Add the remaining 1 tablespoon of canola oil to the wok over medium-high heat. Add the diced onions and sauté until translucent and fragrant.
- Add and Heat Rice: Add the cooked rice to the wok, using a metal spatula to flatten the rice and break up any clumps. If using refrigerated rice, stir-fry continuously until warmed through (about 5 minutes) or sprinkle 1-2 tablespoons water, cover briefly to steam, then continue cooking.
- Season the Rice: Once the rice is hot, add salt, sugar, sesame oil, and freshly ground white pepper. Mix with a scooping motion to evenly coat all rice grains with the seasonings for consistent flavor and color.
- Combine Ingredients: Add the cooked shrimp and chopped snow peas to the wok. Stir-fry together for 30 seconds, allowing the peas to soften slightly while mixing.
- Add Eggs and Scallions: Incorporate the scrambled eggs and chopped scallion into the wok. Continue stir-frying for an additional 30 seconds, mixing everything uniformly.
- Finish with Shaoxing Wine: Gather the rice mixture into the center of the wok and let the edges heat up for about 20 seconds. Drizzle the Shaoxing wine around the perimeter, then stir-fry for 20 more seconds to infuse the dish with authentic wok hei aroma and flavor.
- Serve: Transfer the shrimp fried rice to plates or bowls and serve immediately while hot.
Notes
- Shrimp Fried Rice was one of the most popular dishes at my parents’ Chinese takeout, often ordered by the quart for its beloved flavor and satisfying texture.
- Using refrigerated rice helps prevent clumping and results in better fried rice texture.
- Searing shrimp separately ensures better flavor and texture rather than overcooking shrimp by adding them raw.
- The Shaoxing wine step is key to achieving that characteristic restaurant-style wok hei flavor.
- A rice cooker is highly recommended for perfect, fluffy jasmine rice every time.
Nutrition
- Serving Size: 1 serving
- Calories: 583 kcal
- Sugar: 3 g
- Sodium: 789 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 296 mg
