Classic Shrimp Fried Rice Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 1 pound medium-sized shrimp, peeled and deveined
  • 3 tablespoons soy sauce, divided
  • 3 teaspoons sesame oil, divided
  • 1 teaspoon cornstarch
  • 2 eggs
  • ¼ cup canola oil
  • 2 cloves garlic, minced
  • 1-inch ginger knob, minced
  • 4 scallions, chopped, white and green parts separated
  • 2 cups cooked rice, cold
  • ½ cup mung bean sprouts
  • 1 tablespoon Shaoxing wine
Directions
  1. Place the shrimp in a large bowl and mix with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and the cornstarch. Mix well so all shrimp are coated, then leave them to marinate for 5-10 minutes.
  2. Whisk the eggs together in a bowl until frothy.
  3. Heat the oil in a wok or deep skillet over medium heat. Once hot, add the shrimp and cook until just pink on both sides, then remove from the skillet using a slotted spoon.
  4. Add the garlic, ginger, and the white parts of the scallion and cook until softened and fragrant, about 1 minute. Push the aromatics to the side of the wok and add the beaten eggs. Working quickly, push the eggs around the skillet until light, fluffy, and just cooked through, then mix with the vegetables.
  5. Add the rice, breaking apart any sticky pieces. Allow the rice to heat through and crisp slightly, then add the remaining 2 tablespoons of soy sauce and 2 teaspoons of sesame oil. Toss well to combine.
  6. Once the rice is evenly colored light brown from the sauces, add the mung bean sprouts and shrimp, and toss to combine.
  7. Once heated through, drizzle the Shaoxing wine around the perimeter of the wok and allow it to soak into the rice. Toss the rice again to combine.
  8. To serve, top with the green parts of the scallion and enjoy.