Shrimp Fried Rice with Vegetables and Egg arrives at the table with refined simplicity: plump shrimp, bright vegetables, and glossy grains that separate with each forkful. This elegant weeknight dish balances texture and aroma—slightly charred edges, a gentle sesame finish, and the soft scramble of egg threaded through rice. For a complementary main to serve alongside, consider a light vegetable medley like Chicken Breast with Zucchini and Squash for a harmonious meal.
Why Make This Recipe
- Effortless Yet Elegant: Quick wok cooking delivers restaurant-style flavor with minimal fuss.
- Minimal Ingredients: Pantry-friendly staples combine with a few fresh elements for maximum impact.
- Impressive Flavor: A balance of savory soy, bright aromatics, and toasted sesame lifts the ordinary fried rice.
What elevates this version is attention to texture: day-old rice for distinct grains, high-heat searing for caramelized rice bits, and perfectly cooked shrimp that remain tender rather than rubbery. For a lighter side option, try a baked vegetable dish such as Cottage Cheese and Veggie Bake to complete the plate.
Ingredients
Base
- 3 cups cooked long-grain white rice, chilled (preferably day-old; separate clumps)
- 10–12 large shrimp (about 12 oz), peeled, deveined, tails removed, patted dry
- 2 large eggs, lightly beaten, room temperature
Vegetables
- 1 cup frozen peas and carrots, thawed and drained
- 3 scallions, white and green parts separated, thinly sliced
- 1 small shallot, finely minced
Sauce & Aromatics
- 2 tbsp light soy sauce (or tamari), plus extra to taste
- 1 tbsp oyster sauce (optional for depth)
- 1 tsp toasted sesame oil, for finishing
- 1 tbsp neutral oil (vegetable, canola, or peanut) for cooking
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced
Topping & Garnish
- Freshly ground black pepper, to taste
- 1–2 tbsp toasted sesame seeds (optional)
- Fresh cilantro or chives, finely chopped (optional)
Precision notes: use chilled, separated rice; pat shrimp fully dry for a good sear; keep aromatics ready at the stove (mise en place).
How to Make Shrimp Fried Rice with Vegetables and Egg
- Prep ingredients. Crack eggs into a bowl and beat until combined. Toss shrimp with a pinch of salt and pepper. Fluff chilled rice with a fork so grains separate.
- Mini-tip: Cold rice prevents clumping and yields a drier, fry-ready texture.
- Heat a large wok or heavy skillet over high heat until shimmering. Add half the neutral oil and swirl to coat. Add shrimp in a single layer and sear 1–1½ minutes per side until pink with slight charring; remove to a plate.
- Sensory cue: Shrimp should be glossy and just opaque; avoid prolonged cooking.
- Return the pan to heat and add remaining oil. Pour in eggs and scramble quickly, pulling curds apart as they set; transfer the soft curds to the shrimp plate.
- Mini-tip: Cook eggs until slightly underdone—they will finish in the pan with rice.
- Add shallot, ginger, and garlic to the wok; stir 20–30 seconds until fragrant and the shallot turns translucent. Add peas and carrots and toss until warmed and edges pick up light color.
- Sensory cue: Aromatics should smell bright and savory without burning.
- Add the rice in handfuls, pressing out any clumps. Stir-fry vigorously to coat grains and allow small pockets to caramelize—2–3 minutes. Deglaze the pan with a splash of soy sauce if browned bits cling; this captures deep flavor.
- Mini-tip: Work quickly in high heat; avoid crowding the pan so rice fries rather than steams.
- Return shrimp and eggs to the wok. Drizzle soy sauce and oyster sauce evenly; toss until everything is hot and the rice takes on a uniform color. Finish with toasted sesame oil and most of the scallion whites and greens. Adjust seasoning with soy or a pinch of salt.
- Sensory cue: The dish should be glossy, aromatic, and have scattered flecks of green and orange.
- Plate immediately, sprinkle with sesame seeds and remaining scallions, and serve hot.
- Mini-tip: A final quick toss over very high heat crisps a few grains for delightful texture contrast.
How to Serve Shrimp Fried Rice with Vegetables and Egg
Serve on warmed shallow bowls to keep steam controlled and grains distinct. For a refined presentation, mold the rice in a small ring or ramekin and invert onto the plate, topping with whole sautéed shrimp for visual height. Garnish with finely sliced scallion greens and a few cilantro leaves; a small wedge of lime on the side adds a bright, citrusy counterpoint.
How to Store Shrimp Fried Rice with Vegetables and Egg
Cool the rice quickly at room temperature for no more than one hour, then refrigerate in an airtight container for up to 3 days. To preserve texture, store sauce separately if possible. Reheat in a hot skillet with a teaspoon of oil, stirring briskly to revive the grains; a splash of water or broth helps generate steam without sogginess. Avoid microwave reheating when possible to keep shrimp tender.
Tips to Make Shrimp Fried Rice with Vegetables and Egg
- Use day-old rice: chilling firms the grains and prevents a mushy result.
- Pat shrimp dry and sear over high heat for a caramelized exterior and tender interior.
- Cook in batches if needed to avoid overcrowding; high heat is essential for flavor development.
- Finish with toasted sesame oil and fresh scallions for aromatic lift.
Variation (if any)
- Upgrade to jasmine or basmati rice for fragrance, or use a blend of white and brown rice for nuttiness.
- Swap shrimp for scallops or firm white fish for a different seafood profile, or use thinly sliced chicken breast for a heartier version.
- Dress the plate with microgreens, a drizzle of chili oil, or a side of pickled cucumber for acidity and contrast.
FAQs
How long does shrimp fried rice keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat thoroughly in a hot skillet to restore texture and warmth.
Can I use fresh rice instead of day-old rice?
You can, but spread freshly cooked rice on a tray to cool and dry for at least 30 minutes; excess moisture increases the risk of clumping and steaming instead of frying.
Is it OK to substitute frozen shrimp?
Yes. Thaw completely, pat very dry, and remove excess liquid before cooking to ensure a proper sear.
What if I want a gluten-free version?
Use tamari or a certified gluten-free soy sauce and ensure oyster sauce is gluten-free, or omit it and add a touch more umami with mushroom seasoning.
Conclusion
This Shrimp Fried Rice with Vegetables and Egg combines refined technique with everyday ingredients to produce a dish that tastes layered and polished. The key is temperature and timing—cold rice, hot pan, and quick searing create distinct grains and succulent shrimp. If you’d like another reference for technique or inspiration, see this classic Shrimp Fried Rice Recipe. Share your plating ideas and adjustments in the comments, and consider posting a photo of your finished plate. How would you make this dish your own?
Print
Shrimp Fried Rice with Vegetables and Egg
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
An elegant weeknight dish that combines plump shrimp, bright vegetables, and glossy grains of rice for a flavorful meal.
Ingredients
- 3 cups cooked long-grain white rice, chilled
- 10–12 large shrimp (about 12 oz), peeled, deveined
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed and drained
- 3 scallions, thinly sliced
- 1 small shallot, finely minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil (vegetable, canola, or peanut)
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced
- Freshly ground black pepper, to taste
- 1–2 tbsp toasted sesame seeds (optional)
- Fresh cilantro or chives, finely chopped (optional)
Instructions
- Prep ingredients: Beat eggs and fluff chilled rice with a fork.
- Heat a large wok or skillet over high heat, add half the oil. Sear shrimp until pink and charred; remove.
- Scramble eggs in the pan and remove when slightly underdone.
- Add shallot, ginger, and garlic; stir-fry until fragrant.
- Add peas and carrots until warmed.
- Add rice in handfuls, stir-fry to coat and caramelize slightly.
- Return shrimp and eggs, add soy and oyster sauce, mix until hot.
- Finish with sesame oil and scallion greens, adjust seasoning.
- Plate and garnish with sesame seeds and other toppings as desired.
Notes
Use day-old rice for best texture. Ensure shrimp is patted dry before cooking for a good sear.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg