Shrimp Fried Rice

Ingredients

• •3 cups jasmine rice, cooked the day before, spread on a sheet pan while hot, refrigerated uncovered within 1 hour of cooking, and kept cold overnight — this step is not optional
• •1 lb large shrimp (31–40 count), peeled and deveined, patted completely dry with paper towels
• •3 large eggs, beaten with a pinch of salt
• •4 tablespoons neutral oil with a high smoke point (vegetable, avocado, or peanut), divided
• •4 cloves garlic, minced
• •4 scallions, thinly sliced, white and green parts separated
• •1 cup frozen peas and carrots, thawed and patted dry
• •3 tablespoons low-sodium soy sauce
• •1 tablespoon oyster sauce
• •1/2 teaspoon ground white pepper
• •1 teaspoon toasted sesame oil
• •1/2 teaspoon kosher salt, plus more to taste

Directions

1. 1The night before (mandatory): Cook jasmine rice according to package directions. While still hot, spread it in an even layer on a rimmed sheet pan — this releases steam and prevents clumping. Refrigerate uncovered within 1 hour of cooking and leave it overnight. Cold, dry rice is the single most important factor in this dish: freshly cooked rice contains too much surface moisture and will steam and clump in the pan instead of frying, giving you soggy, gummy results instead of distinct, lightly charred grains.
2. 2Remove the cold rice from the fridge. Using clean hands or a fork, break up any clumps so the grains are as loose and separate as possible. Set aside. Mix together the soy sauce, oyster sauce, and white pepper in a small bowl and set near the stove.
3. 3Place a wok or the largest, heaviest skillet you own (cast iron or carbon steel are ideal) over the highest heat your burner allows. Let it preheat for 2–3 minutes until it just begins to smoke. High heat is the second critical factor: it creates the 'wok hei' — a slight char and smoky depth — and drives off any remaining moisture from the rice instantly so it fries rather than steams. Add 1 tablespoon of oil and swirl to coat.
4. 4Season the dry shrimp lightly with salt. Add them to the smoking-hot pan in a single layer — do not crowd them. Sear undisturbed for 60–90 seconds until pink and curled on the bottom, then flip and cook 30–45 more seconds until just opaque through. They should be barely cooked; they will finish in the rice later. Remove shrimp immediately to a plate. They are done when they form a 'C' shape — a tight 'O' means overcooked.
5. 5Without wiping the pan, reduce heat to medium-high. Add 1 tablespoon of oil. Pour in the beaten eggs and let them sit for 10 seconds until the edges set, then stir and fold gently until just softly scrambled and still slightly glossy — about 45 seconds total. Remove to the plate with the shrimp before they fully firm up, as they will continue cooking in the finished rice.
6. 6Turn the heat back to maximum. Add 1 tablespoon of oil. Add the garlic and the white parts of the scallions and stir-fry for 30 seconds until fragrant but not burnt. Add half the cold rice, pressing it against the hot pan with a spatula and letting it sit for 30–45 seconds before tossing. This contact time creates the lightly toasted crust on the grains. Toss, press, and repeat for 2–3 minutes total until the rice is hot and some grains are beginning to color.
7. 7Push the first batch of rice to the edges of the pan. Add the remaining 1 tablespoon of oil to the center, then add the rest of the cold rice. Repeat the press-and-toss method for another 2–3 minutes. Frying the rice in two additions rather than one keeps the pan temperature high enough to fry rather than steam — dumping all the cold rice in at once would drop the temperature too sharply.
8. 8Add the thawed peas and carrots and toss everything together for 1 minute. Pour the soy sauce mixture evenly around the edges of the pan (not directly onto the rice) so it hits the hot surface and sizzles before being incorporated — this concentrates the flavor slightly. Toss to coat all the rice evenly.
9. 9Return the shrimp and scrambled eggs to the pan. Fold gently for 30–60 seconds just to heat through and break the eggs into pieces throughout the rice. Taste and adjust salt if needed. Remove from heat immediately.
10. 10Drizzle the sesame oil over the rice and toss once more — sesame oil is added off-heat to preserve its aroma, which is destroyed by prolonged cooking. Scatter the green scallion tops over the top. Divide among four bowls and serve immediately while the rice is still steaming and the grains are at their crispest.

💡 If your burner is not very powerful, cook in two separate wok batches rather than one to keep the pan temperature high enough to fry the rice instead of steaming it.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.