Pin It My neighbor knocked on the door one evening holding a bag of shrimp from the market, asking if I knew what to do with them before they went bad. I pulled out leftover rice from the fridge, some garlic, and whatever vegetables I could find. We ended up standing around the stove, laughing as the garlic hit the hot oil and filled the kitchen with that unmistakable sizzle. That improvised dinner became one of my most-requested recipes.
I made this for a friend who swore she didnt like fried rice because it was always too oily or bland. She took one bite, paused, then asked if I could teach her how to make it. We spent the next hour in my kitchen, her scribbling notes on a napkin while I explained why day-old rice changes everything. She still texts me photos every time she makes it now.
Ingredients
- Raw shrimp, peeled and deveined: Fresh shrimp cook quickly and stay tender if you dont overdo it, look for ones that smell like the ocean, not fishy.
- Cooked jasmine rice, day-old and chilled: Cold rice separates easily and fries up fluffy instead of mushy, freshly cooked rice turns gummy in the wok.
- Carrot, diced: Adds a subtle sweetness and a bit of crunch, cut them small so they cook fast.
- Onion, finely chopped: This builds the savory base and softens into the rice beautifully.
- Spring onions, sliced: Use both the white and green parts for layers of mild onion flavor and a fresh finish.
- Frozen peas, thawed: They add pops of color and sweetness, no need to cook them long.
- Garlic, minced: The star of the dish, it should sizzle loudly and smell incredible the moment it hits the oil.
- Soy sauce: Brings the salty umami backbone, use regular or low-sodium depending on your taste.
- Oyster sauce: This adds depth and a hint of sweetness that rounds out the flavors.
- Sesame oil: A little goes a long way, it adds that toasty, nutty aroma you recognize from great fried rice.
- White pepper: More aromatic and less sharp than black pepper, it blends into the rice without standing out visually.
- Vegetable oil: Use something neutral with a high smoke point for stir-frying at high heat.
- Lime wedges (optional): A squeeze of lime at the end brightens everything up and cuts through the richness.
Instructions
- Prep the shrimp:
- Pat them dry with a paper towel and season lightly with a pinch of salt. Dry shrimp sear better and dont steam in the pan.
- Sear the shrimp:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and let them cook undisturbed for about 2 minutes, then flip and cook another minute until pink and just cooked through, then remove and set aside.
- Sauté the aromatics:
- Add the remaining tablespoon of oil to the same wok. Toss in the onion, carrot, and garlic, stirring constantly for 2 to 3 minutes until the garlic is golden and fragrant.
- Break up the rice:
- Add the cold rice to the wok, using your spatula to break up any clumps. Stir-fry for about 2 minutes, letting the rice get a little toasted and heated through.
- Season the rice:
- Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together until the rice is evenly coated and slightly glossy.
- Finish with peas and shrimp:
- Stir in the thawed peas and most of the sliced spring onions, then gently fold the shrimp back into the wok. Cook for another 1 to 2 minutes until everything is hot and well combined.
- Taste and serve:
- Adjust the seasoning if needed, then serve immediately. Garnish with extra spring onions and lime wedges on the side for squeezing over the top.
Pin It One Saturday morning, I made a big batch of this for brunch and topped each bowl with a fried egg. The yolk broke over the rice, mixing into the garlic and soy, and it turned into one of those meals where everyone went quiet for a few minutes. My sister looked up and said it tasted like comfort. Thats when I realized this dish had become more than just a way to use leftovers.
Choosing Your Protein
Shrimp is classic, but Ive swapped it out for diced chicken thighs, cubed tofu, or even leftover roast pork when I had it on hand. Each protein brings its own texture and flavor, but the garlic and soy sauce tie it all together. If youre using tofu, press it well and let it crisp up in the wok before setting it aside. Chicken needs a bit more cooking time, so make sure its cooked through before removing it.
The Rice Situation
Freshly cooked rice is too moist and will turn mushy when stir-fried, so I always cook my rice the night before and let it chill uncovered in the fridge. The cold air dries out the surface just enough to give you those separated, fluffy grains. If youre in a pinch, spread hot rice on a baking sheet and stick it in the fridge for 20 minutes. Jasmine rice is my favorite here because of its subtle floral aroma, but any long-grain white rice works.
Serving and Storing
This fried rice is best served hot, straight from the wok, when the garlic is still fragrant and the rice has that slight char. Leftovers keep in the fridge for up to three days and reheat well in a hot skillet with a splash of water or oil. I sometimes pack it for lunch and eat it cold, which sounds strange but is surprisingly satisfying. If youre feeding a crowd, double the recipe and use the biggest wok you own.
- Top with a fried egg, sliced chili, or crispy shallots for extra texture and flavor.
- Serve alongside a simple cucumber salad or steamed bok choy to balance the richness.
- Pair with a crisp white wine like Sauvignon Blanc or a light lager for a complete meal.
Pin It This dish has saved me on busy weeknights and impressed guests on lazy weekends. Its proof that good food doesnt need to be complicated, just honest ingredients and a hot pan.
Recipe FAQs
- → Why should I use day-old rice?
Day-old chilled rice has less moisture, preventing mushiness when stir-fried. Fresh warm rice tends to clump together and become gummy. Refrigerating overnight separates the grains for the best texture.
- → How do I know when the shrimp is cooked?
Shrimp turns from translucent gray to opaque pink when fully cooked, typically in 2-3 minutes. Overcooking makes shrimp tough and rubbery, so remove it as soon as it's pink throughout.
- → Can I prepare components in advance?
Yes, chop all vegetables and mince garlic up to a day ahead. Cook and chill rice overnight. Store shrimp in the refrigerator and bring to room temperature before cooking. Assembly takes just 15 minutes.
- → What protein substitutes work well?
Chicken breast, tofu, or cashews are excellent alternatives. Use the same cooking method, adjusting time as needed. Chicken requires 5-7 minutes, while tofu needs 3-4 minutes to warm through.
- → How can I make this spicier?
Add fresh sliced chilies, chili flakes, or sriracha to taste. Incorporate these with the garlic during the aromatics stage. Start with 1/4 teaspoon and adjust upward based on heat preference.
- → Is this dish suitable for meal prep?
Absolutely. Store cooled fried rice in airtight containers for up to 4 days. Reheat gently in a wok with a splash of sesame oil, adding the shrimp fresh or reheating it together.