About this recipe

A quick, satisfying one-pan meal packed with tender shrimp, fluffy rice, crisp vegetables, and savory soy sauce. This classic takeout-style fried rice comes together in under 30 minutes and is completely dairy-free — perfect for busy weeknights the whole family will love.

Instructions

1. 1

   Prep all ingredients before you start cooking — fried rice moves fast. Mince the garlic, grate the ginger, beat the eggs, slice the green onions (keeping whites and greens separate), and thaw the peas and carrots. Pat the shrimp completely dry with paper towels and season lightly with salt and white pepper.

2. 2

   Heat a wok or skillet over ^[high heat] until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the shrimp 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 shrimp to a plate and set aside.

3. 3

   Return the wok to ^[high heat] and add the remaining 1 tablespoon of vegetable oil. Add the green onions whites, garlic, and ginger and stir-fry for 30 seconds until fragrant. Push everything to one side, pour in the beaten eggs, and scramble them until just set, about 1 minute. Break into small pieces and mix into the aromatics.

4. 4

   Add the cold rice to the wok, breaking up any clumps with your spatula. Press the rice against the hot surface and stir-fry for 2–3 minutes until heated through and lightly toasted. Add the peas and carrots and toss to combine.

5. 5

   Drizzle in the soy sauce, sesame oil, and oyster sauce (if using). Toss everything together until evenly coated. Return the cooked shrimp to the wok and stir-fry for another 1 minute to heat through and meld the flavors. Taste and adjust seasoning with more soy sauce or white pepper as needed.

6. 6

   Remove from heat and garnish with the green onions tops. Serve immediately straight from the wok.