Shrimp Fried Rice

Shrimp Fried Rice, the way we make it

Make it at home

Ingredients

• 1½ cups day-old cooked jasmine rice (cold from the fridge)
• ½ lb medium shrimp (21/25 count), peeled and deveined, tails on or off
• 1 large egg
• 2 scallions, thinly sliced on the bias
• 1 small carrot, cut into small dice (~¼ cup)
• ½ small yellow onion, small dice (~⅓ cup)
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp chili oil or chili crisp (optional, for heat)
• 2 tbsp neutral oil (vegetable or canola), divided
• Salt and white pepper to taste
• 1 lemon wedge per serving

Instructions

1. 1

   **Prep everything before you start** — fried rice moves fast. Have all your ingredients measured and within arm's reach of the stove.

2. 2

   Pat the shrimp completely dry with paper towels and season lightly with salt and white pepper.

3. 3

   Heat a large wok or heavy skillet (cast iron or stainless) over the highest heat your stove allows. Add 1 tbsp neutral oil and let it almost smoke.

4. 4

   Add the shrimp in a single layer. Sear without moving for about 45 seconds until pink and lightly golden on one side, then flip and cook 20 more seconds. Remove to a plate and set aside.

5. 5

   Add the remaining 1 tbsp oil to the same pan. Add the diced onion and carrot; stir-fry for 1½–2 minutes until softened and beginning to color at the edges.

6. 6

   Add the minced garlic and stir constantly for 20 seconds until fragrant.

7. 7

   Push the vegetables to the side of the pan. Crack the egg into the cleared space and scramble it quickly with a spatula — once just set, break it into pieces and fold it into the vegetables.

8. 8

   Add the cold rice, spreading it flat in the pan. Let it sit undisturbed for 30 seconds to crisp slightly on the bottom, then toss and stir-fry vigorously for another minute.

9. 9

   Drizzle the soy sauce around the edge of the pan (not directly on the rice — it hits the hot surface and caramelizes). Toss everything together to coat evenly. Taste and add more soy or a pinch of salt if needed.

10. 10

    Return the shrimp to the pan along with most of the scallions. Toss everything together over high heat for 30 seconds.

11. 11

    Remove from heat, drizzle sesame oil over the top, and give one final toss.

12. 12

    Serve immediately in a bowl, scattered with remaining scallions, a drizzle of chili oil if using, and a lemon wedge on the side.

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