Shrimp Fried Rice Hack (Print Version)

A fast, flavorful shrimp dish with chilled jasmine rice, veggies, and bold seasonings for easy weeknight cooking.

# What You'll Need:

→ Proteins

01 - 7 oz medium shrimp, peeled and deveined
02 - 2 large eggs

→ Vegetables

03 - 1 cup frozen mixed vegetables (peas, carrots, corn)
04 - 2 scallions, sliced

→ Rice

05 - 2 cups cooked jasmine rice, chilled (preferably day-old)

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce (optional)
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon ground white pepper
10 - 1 tablespoon vegetable oil

→ Garnish

11 - Extra sliced scallions (optional)
12 - Toasted sesame seeds (optional)

# How-To Steps:

01 - Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add the shrimp and cook for 2 to 3 minutes until pink and just cooked through; remove and set aside.
03 - Pour in the beaten eggs and scramble quickly until just set; push to one side of the pan.
04 - Add the frozen mixed vegetables and cook for 1 minute until warmed through.
05 - Add the chilled cooked rice, breaking up any clumps with a spatula, and stir-fry for 2 minutes until combined and heated through.
06 - Return shrimp to the pan. Add soy sauce, oyster sauce if using, sesame oil, and ground white pepper; stir well to coat evenly.
07 - Stir in the sliced scallions and stir-fry for another minute.
08 - Taste and adjust seasoning as needed; serve hot garnished with extra scallions and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • It actually tastes like the real thing, not a sad weeknight compromise.
  • Two servings means you're eating within 20 minutes, which is basically the speed of delivery but infinitely better.
  • Works perfectly for meal prep since it reheats beautifully and tastes just as good the next day.
02 -
  • Cold, day-old rice is absolutely essential—I learned this the hard way when I tried warm rice once and ended up with a mushy mess.
  • Keep your heat at medium-high, not screaming high; too intense and the rice burns at the edges while the inside stays cold.
03 -
  • Have everything prepped and within arm's reach before you start cooking—this recipe moves fast and there's no time to chop scallions mid-stir.
  • Use a nonstick skillet if you have one, or a well-seasoned wok; it makes a real difference in how evenly everything heats and moves around.
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