Save to Pinterest I discovered this shortcut version on a Tuesday night when I was too tired to order takeout but desperately wanted that satisfying wok-cooked feeling without the fuss. The trick that changed everything? Using day-old rice straight from the fridge and cooking everything in one continuous flow instead of in stages. Twenty minutes later, I had restaurant-quality shrimp fried rice that tasted like I'd been standing over a hot stove for an hour.
My roommate stopped by while I was making this and ended up staying for dinner, mostly because the smell of shrimp hitting hot oil and sesame oil coming together filled the entire apartment. She asked for the recipe immediately, which was funny because it felt almost too simple to share.
Ingredients
- Medium shrimp (200g): Make sure they're peeled and deveined so you can just toss them straight into the pan—this is where the speed hack starts.
- Large eggs (2): They scramble into little golden bits that coat every grain of rice, so don't skip them.
- Frozen mixed vegetables (100g): Honestly, they thaw faster than fresh vegetables cook down, which is the whole point.
- Scallions: Slice them before you start cooking; you'll use some during and some for garnish.
- Cooked jasmine rice (300g), chilled: Day-old rice is non-negotiable here—warm rice turns mushy and clumpy, which defeats the entire purpose.
- Soy sauce (2 tbsp): The backbone of flavor; use the good stuff if you have it.
- Oyster sauce (1 tbsp, optional): Adds depth, but skip it if you're keeping things vegetarian or don't have it on hand.
- Sesame oil (1 tsp): A little goes a long way; this is what makes it smell like real fried rice.
- Ground white pepper (1/2 tsp): White pepper has a different bite than black—it's subtler and dissolves into the rice.
- Vegetable oil (1 tbsp): For high-heat cooking without burning.
Instructions
- Get your pan screaming hot:
- Pour the vegetable oil into a large nonstick skillet or wok over medium-high heat and let it heat for about a minute—you want it shimmering and ready to go.
- Sear the shrimp until they turn pink:
- Add the shrimp and don't move them around for the first minute; let them get a little color. Stir and cook for another 1–2 minutes until they're pink all the way through, then move them to a plate.
- Scramble eggs like you mean it:
- Pour beaten eggs into the same hot pan and scramble them aggressively until they're just barely set—they'll keep cooking a little from the heat of everything else.
- Warm the frozen vegetables quickly:
- Add them straight from the freezer and stir for about a minute; they thaw and warm through in the residual heat.
- Break up your rice and toss it in:
- Add the cold rice and use your spatula to break apart any clumps as you stir. Keep moving it around for a couple minutes so every grain gets hot and coated with oil.
- Bring everything back together:
- Return the shrimp to the pan and add the soy sauce, oyster sauce, sesame oil, and white pepper all at once. Stir constantly for about a minute so the sauce coats everything evenly and the flavors meld together.
- Finish with scallions:
- Toss in most of the sliced scallions and do one final minute of stirring. Taste it and adjust the salt if it needs it, then serve hot with extra scallions and sesame seeds scattered on top.
Save to Pinterest There's something about standing over a wok with everything cooking at once that makes you feel like you've got your life together, even if you're just whipping up a quick dinner before collapsing on the couch. This dish became the one I make when I want to feel competent and satisfied in under 20 minutes.
The Day-Old Rice Hack
The difference between this recipe working beautifully and falling flat comes down entirely to using cold rice. Fresh, warm rice has too much moisture and will steam instead of fry, creating clumps instead of separate grains. If you don't have leftover rice, spread fresh cooked rice on a sheet pan, let it cool completely, then refrigerate it for at least a few hours—or even just pop it in the freezer for 30 minutes if you're really in a rush.
Customizing Your Bowl
The beauty of this recipe is how flexible it is once you understand the basic technique. Swap shrimp for diced chicken breast, cubed tofu, or a mix of both if you want extra protein. The vegetables are completely open to interpretation too—I've used everything from fresh bell peppers and snap peas to leftover roasted broccoli, as long as they're cut into small pieces.
Building Flavor Layers
The soy sauce and sesame oil are doing most of the heavy lifting here, but don't skip them or try to substitute—they're what turn this from okay rice into something you'll crave. If you like things spicy, a teaspoon of chili sauce stirred in at the end transforms the whole bowl into something different.
- Taste before you serve and adjust soy sauce or white pepper if needed; some soy sauces are saltier than others.
- If you accidentally add too much salt, a squeeze of fresh lemon juice can balance it out.
- Leftovers keep well in the fridge for three days and reheat beautifully in a hot skillet with a splash of water.
Save to Pinterest This is the recipe I reach for when I want real food, fast, and I want to feel good about eating it. It's become my proof that busy weeknights don't have to mean compromise.
Recipe FAQs
- → What type of rice is best for this dish?
Day-old cooked jasmine rice works best as it’s chilled and less likely to clump, providing ideal texture for stir-frying.
- → Can I substitute shrimp with other proteins?
Yes, chicken or tofu make great alternatives, allowing for a pescatarian or vegetarian variation.
- → How do I prevent the rice from sticking during stir-fry?
Using chilled, day-old rice and preheating the pan well with oil helps keep the rice from sticking and clumping.
- → What sauces add the most flavor in this dish?
Soy sauce combined with optional oyster sauce and a touch of sesame oil creates a balanced, savory depth.
- → Can I add spice to this dish?
Absolutely. A dash of chili sauce or fresh chili flakes can add a pleasant, spicy kick.