About this recipe

A high-protein, restaurant-style shrimp and egg fried rice made at home in under 30 minutes. Plump shrimp and fluffy scrambled eggs are tossed with day-old jasmine rice, crisp vegetables, and a savory soy-sesame sauce in a screaming-hot wok or skillet. Satisfying, quick, and endlessly customizable.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Set the sauce aside. Make sure your jasmine rice is cold and broken into individual grains — this is the key to non-clumpy fried rice.

2. 2

   Heat a wok or skillet over ^[high heat] until smoking. Add 1 tablespoon of vegetable oil and swirl to coat. Add the large shrimp peeled and deveined in a single layer and cook undisturbed for 1 minute, then flip and cook another 30–60 seconds until pink and just cooked through. Transfer to a plate and set aside.

3. 3

   Add another tablespoon of vegetable oil to the same wok. Pour in the beaten eggs and let them set slightly on the bottom, then gently scramble with a spatula until just cooked but still slightly soft. Push the eggs to the side of the wok.

4. 4

   Add the remaining tablespoon of vegetable oil. Add the green onions whites and garlic; stir-fry for 30 seconds until fragrant. Add the peas and carrots and toss for 1 minute. Add the cold jasmine rice, pressing it into the wok in an even layer. Let it sit undisturbed for 1 minute to develop a slight crust, then toss everything together.

5. 5

   Pour the sauce over the jasmine rice and toss to coat evenly. Return the cooked large shrimp peeled and deveined to the wok and fold in the scrambled eggs, breaking them into bite-sized pieces. Stir-fry everything together for 1–2 minutes until heated through and well combined. Taste and adjust seasoning. Plate and garnish with green onions greens and toasted sesame seeds.