Chinese-Style Shrimp Fried Rice Recipe

This authentic Chinese-style shrimp fried rice delivers restaurant-quality flavor in just 20 minutes! Made with tender jasmine rice, succulent shrimp, and fresh vegetables, it's the perfect weeknight dinner that beats expensive takeout every time. One bite and you'll never order delivery again!

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Fried Rice, Shrimp

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 425kcal

Equipment

Ingredients

2 cups uncooked jasmine rice
12 oz shrimp peeled and deveined
3 tablespoons canola oil divided
2 eggs beaten
1 medium onion diced
1 cup snow peas chopped
1 scallion chopped
1 tablespoon soy sauce light or dark
1 tablespoon Shaoxing wine optional
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon sesame oil
¼ teaspoon ground white pepper

Instructions

Cook jasmine rice and let it cool (preferably refrigerate overnight).
Heat 1 tablespoon oil in a wok or large pan, scramble eggs until set; set aside.
Add another tablespoon of oil, stir-fry shrimp until pink and cooked through, set aside.
Add remaining oil, sauté onion until translucent, add snow peas and white parts of scallion.
Add rice, breaking up any clumps; stir-fry until heated through and slightly crispy.
Return shrimp and eggs to pan, season with salt, sugar, white pepper, soy sauce, and Shaoxing wine.
Mix well, drizzle with sesame oil, and toss with green parts of scallion before serving.

Notes

Day-old rice works best as it's drier and won't become mushy when stir-fried

Don't overcrowd the pan - cook in batches if necessary to maintain high heat

Substitute shrimp with chicken, beef, or tofu for protein variations

Frozen mixed vegetables can replace snow peas if needed

Make-ahead tip: Cook rice up to 2 days in advance and store refrigerated

For extra flavor, season shrimp with a pinch of salt and white pepper before cooking

Leftover fried rice keeps for 3-4 days in the refrigerator

Nutrition