Best Shrimp Fried Rice Recipe

Ingredients

• 1 lb (26-30 count) uncooked shrimp ((peeled and deveined))
• 1 1/2 teaspoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons mirin/sweet Japanese rice wine ((see Notes))
• 2 teaspoons toasted sesame seed oil
• 1/4 tsp EACH white pepper, five-spice powder, ground ginger, salt ( (may skip 5 spice))
• 3 tablespoons unsalted butter, (divided)
• 2 teaspoons high smoking point neutral oil, (divided (avocado, peanut, canola, sunflower, or vegetable))
• 1 white onion, (diced)
• 1 cup diced carrots ((or frozen and add with peas))
• 1 bunch green onions, (chopped, whites and greens separated (about 1/2 cup greens, 1/4 cup whites))
• 4-6 cloves garlic, (minced)
• 4 packed cups cooked 1-2 day-old long-grain Jasmine rice ((see notes))
• 4 eggs, (whisked)
• 1 1/4 cups petite frozen peas, (not thawed)

Instructions

1. 1

   Season the Shrimp: In a medium bowl, mix the shrimp, cornstarch, kosher salt, white pepper, and paprika. Let rest for 10 minutes at room temperature. (Meanwhile, you can make the sauce below.)

2. 2

   Sear the Shrimp: Heat a large non-stick skillet over medium-high heat. Once hot, swirl in 2 tablespoons of olive oil. Working in two batches, add the shrimp in a single layer. Cook for 1-2 minutes per side, or just until cooked through and opaque. Transfer to a bowl using a slotted spoon.

3. 3

   Make the Sauce: Whisk the ingredients together in a small bowl and set aside.

4. 4

   Sauté the White Onion: Melt 2 tablespoons butter with 1 teaspoon oil over medium-high heat in large nonstick sauté pan. Add the chopped white onion and stir fry for 2 minutes.

5. 5

   Stir Fry Carrots: Add the carrots and white parts of the green onions and stir fry until the onions are softened, about 5 minutes. Add the garlic and sauté for 30 seconds.

6. 6

   Stir Fry the Rice: Add one tablespoon of butter to the pan and melt. Add the rice, and stir fry for one minute.

7. 7

   Add the Peas and Sauce: Add the frozen peas and sauce; cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (let the rice rest for a bit in between stirs so that it can crisp up on the bottom).

8. 8

   Scramble the Eggs: Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Add one teaspoon of oil to the cleared space, and spread it evenly. Pour eggs into the well, then scramble thoroughly in the cleared space (don’t "soft scramble" or the eggs will get lost).

9. 9

   Combine: Add the shrimp and green onions, then stir everything together. Remove from heat. Season to taste with salt, pepper (I like more salt), additional soy sauce, and/or chili sauce if desired.