Shrimp Fried Rice

Quick seafood dinner.

Why You'll Love This Recipe

• Faster than delivery.
• Saves last night's rice from going to waste.
• Customizable with any protein or vegetable.
• One wok, big payoff.
• Family-friendly with hidden vegetables.

Ingredient Notes

• Jasmine or long-grain white rice; sushi rice is too sticky.
• Oyster sauce adds umami depth; mushroom sauce subs for vegetarian.
• Toasted (dark) sesame oil at the end, not during cooking.

Ingredient Substitutions

• Chicken, pork, or tofu in place of shrimp.
• Tamari for gluten-free.
• Cauliflower rice for low-carb (cook hotter and faster).

Equipment Needed

• Wok or large non-stick skillet
• Wooden spoon or spatula
• Mixing bowls

Prep Tips

• Cook rice the day before and refrigerate uncovered.
• Have every ingredient prepped before lighting the burner.

Instructions

1. 1

   Gather and prep: 1 shrimp, 1 cup uncooked long-grain rice, 1 large egg, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 medium onion, diced, 1 cup peas. mince the garlic, and dice the onion before you start cooking.

2. 2

   Stir-fry shrimp; set aside. Shrimp cook in 2–3 minutes per side — pull them as soon as they turn pink and opaque.

3. 3

   Scramble egg, then aromatics, peas.

4. 4

   Add rice and shrimp, toss with soy.

Artsi Pro Tips

• Drizzle soy on the hot pan edge, not on the rice — caramelization is the secret.
• Cook ingredients in stages; crowding equals steaming.
• Cold day-old rice is non-negotiable.

Common Mistakes

• Using fresh warm rice — mushy result.
• Overcooking shrimp until rubbery.
• Soy sauce on cold rice instead of the hot pan edge.

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