Spicy Shrimp Fried Rice

A serving of shrimp fried rice with chopsticks.

5 from 4 votes

Spicy Shrimp Fried Rice is the perfect weeknight meal that can be thrown together in 30 minutes! Make your rice the day before, and then whip this dish up using the freshest of ingredients. Who needs take-out anyway?

Course Main Dish

Cuisine Chinese

Keyword shrimp fried rice

Prep Time 10

Cook Time 30

Total Time 45

Servings servings

Calories 598kcal

Author Sue Ringsdorf

Ingredients

For the shrimp and veggies:

2 Tablespoons oil (peanut oil or sesame oil) - divided
1 pound shrimp - peeled and deveined
3 large eggs
1 cup frozen peas - thawed
1 cup frozen corn - thawed
1 cup frozen edamame - thawed
1 cup shredded carrots
6 cups prepared white rice (COLD) - day old at least
salt and pepper - to taste

For the sauce:

6 Tablespoons lower-sodium soy sauce
1 Tablespoon oyster sauce
2 Tablespoons sesame oil
1 Tablespoon chili sauce - or more for extra heat
1/2 teaspoon ground ginger
green onions and toasted sesame seeds - to garnish
pure sesame oil - to serve

Instructions

Combine the sauce ingredients in a small bowl - the soy sauce, oyster sauce, sesame oil, chili sauce (optional), and ground ginger. Mix well and set aside.
6 Tablespoons lower-sodium soy sauce, 1 Tablespoon oyster sauce, 2 Tablespoons sesame oil, 1 Tablespoon chili sauce, 1/2 teaspoon ground ginger
In a medium stock pot over medium-high heat, add a drizzle of oil and then half the shrimp (with a sprinkle of salt and pepper). Cook until done (be careful to not overcook!), about 4 minutes, and remove to a plate. Continue with the remaining shrimp, and set aside.
2 Tablespoons oil (peanut oil or sesame oil), 1 pound shrimp, salt and pepper
In a small saute pan, soft scramble the eggs. Set aside.
3 large eggs
Saute the veggies over medium-high heat. Using the same stock pot used for the shrimp, add a drizzle of olive oil, and then the veggies. Cook until softened. Then reduce heat slightly, add the cold rice and the sauce mixture, and stir well. Cook until heated throughout.
1 cup frozen peas, 1 cup frozen corn, 1 cup frozen edamame, 1 cup shredded carrots, 6 cups prepared white rice (COLD)
Then add the cooked shrimp and the scrambled eggs back to the pot, and stir.
Serve the shrimp fried rice with green onions, sesame seeds, and a drizzle of pure sesame oil, if desired.
green onions and toasted sesame seeds, pure sesame oil

Notes

For best results, use day old rice. I recommend cooking the rice the day before and storing in the refrigerator. Another option is to cook it the same day and placing it in the freezer for a couple of hours to make sure it is good and cold.
Buy raw peeled and deveined shrimp with the tails off. If they are frozen, be sure to have them thawed and ready to go.
Add more or less chili sauce to adjust the heat level.
Taste for flavor and adjust as needed.

Nutrition