Chex Mix
Lidey Heuck
248 ratings with an average rating of 4 out of 5 stars
248
1 hour, plus cooling
Shrimp Fried Rice
Updated June 4, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- ¼cup olive oil, plus more as needed
- 1pound peeled and deveined medium shrimp, thawed if frozen
- Salt
- ½teaspoon garlic powder
- 1medium onion, diced
- 1½cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
- 6cups cooked jasmine or other long-grain white rice, preferably cold and day-old
- ¼cup soy sauce, or to taste
- 2tablespoons unsalted butter
- 4large eggs
- Yum Yum Sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
958 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 160 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 860 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Step 2
Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Step 3
Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Step 4
Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.)
- Step 5
Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Richard
If prepared as per instructions, this is a very high sodium dish. Assuming four portions, it comes to around 1000 mg sodium per portion, and could be higher depending on how much you salt the shrimp and "adjust seasoning with more soy sauce as needed." The Yum Yum sauce (not included in my tally) is also high in sodium--the instructions say to season it liberally with salt. If you're concerned about sodium, I would not salt the shrimp and start with a lower amount of (low sodium) soy sauce.
Andrea
Instead of frozen mixed vegetables try packaged coleslaw or broccoli slaw. They need a little more cook time, so add those earlier. Top with toasted slivered almonds.
Samuel
For me the difficult part was trying to get the shrimp to adequately fry the rice
Sue
“Scooch” should be added to the glossaries of culinary textbooks everywhere.
Sook
Traditional stove top Chinese cooking does not use olive oil or butter. I use canola oil because of the high heat needed for the characteristic smokiness of Chinese cooking. I rinse the frozen veggies in hot water for a few seconds to jump-start the thawing process before added to the wok/pan. A few drops of sesame oil improves the flavor, as does cilantro.
Daniel P
Never get takeout fried rice again! Prepared eggs separately in 1tsp of sesame oil with sauteed garlic and scallions, left very runny, then added at time stated in recipe. Used 2C frozen veggies but think this could be bumped to 3-3.5C. Added 2 Tbsp XO sauce. Added 4 large cloves of minced garlic. May add minced ginger next time. I LOVE onions in fried rice and may increase to 1.5 med onions or 1 large. Yum Yum Sauce was great addition, added 1/2 tsp cayenne for heat. Not salt beyond soy sauce.
JohnF
We didn’t have shrimp, so used chicken thighs, cut into small pieces instead. Also used brown rice instead of white. This is a delicious recipe! Will definitely be making this again.
DW99
Olive oil: NO. Not for this flavor combo. Red-pepper flakes: Yes.
ez
López-Alt, J. Kenji in his book "The Wok" describes a method to produce extra crunchy fried shrimp similar to one used in Chinese restaurants. It is presoaking the shell on shrimp in a baking soda, salt solution. If I have time I always do it with shell on or off and it really makes a difference.
Janet
Could not resist this recipe. Had frozen shrimp in freezer and all the other ingredients. The Yum Yum sauce is insanely delicious and ridiculously easy to make. Rice is cooling and aging even as I write. Cheating because I only have spring onions but the greens will season the fried rice also in addition to the onion. I'll check the freezer for more veggies like peas but dinner prep will be easy peasy tonight. The Yum Yum sauce has earned its name and I'll remember it for other stir fries.
Dorothy Blake
If you have not heard oh “Yum Yum Sauce” the internet has recipes, and the ingredients are everyday items.
CD
I will never understand why anyone 'needs' a recipe for this kind of food. Every few weeks I have a freezer cleanout session where I cook exclusively from my freezer for a few days. Saved takeout rice, half opened packages of vegetables,orphaned shrimp, lone chicken-apple sausages, etc.etc.etc. Mix and match and make the best meals in no time.
kerrie H
Add handfuls of fresh crisp bean sprouts at the end and garnish with green onions and sesame oil, something I picked up learning Chinese cooking.
Chris B
Gotta love any recipe that uses the verb "scooch." I'm hooked: dinner tomorrow.
SharonH
Followed the recipe exactly, it’s quick, easy and tasty! My husband said, who needs the Chinese restaurant! Delicious!
Phyllis
I made this recently and I have to say I was shocked at how good the Yum Yum sauce was. Looking at the recipe and watching the video, I was skeptical that a sauce based on mayonnaise and ketchup would really taste good with Shrimp Fried Rice, but boy was I wrong. It is super delicious. The rice dish was good on it's own but the Yum Yum sauce made all the difference.
erin
It was very good and I’ll for sure cook it again. But I struggled with the rice. I used rice that was freshly cooked, so that’s on me I guess. Also, I used a wok which might have been a mistake. The rice turned out on the mushy side. Delicious, but mushy. Next time I’ll try a flat bottom pan. I love the tip to use a bag of frozen veggies. 6 cups of rice was way too much, I probably used about 5 cups? I wish we had used more shrimp, 1 lb was pretty scant given all the rice and veggies.
Gayle H
Pretty good, not great. Needed much more Lite soy sauce and I added a few pinches of sugar along with some toasted sesame oil. I also added a lite seasoning salt as it was fairly bland. I know, blasphemy! Substitute frozen peas and carrots instead of mixed veggies.The yum yum sauce makes it.
Karen L Davis
We really liked this, but I did make some adaptations: I cut most of the recipe, including olive oil, in half for 2. Except I still used a full pound of shrimp but only 2 cups of rice (coconut rice) and 2 eggs. And, following other cooks' suggestions, added very little salt. The Yum-Yum sauce is a must.
John Brantigan
I didn't have a lot of hope for this recipe, but it was insanely good, particularly the yum yum sauce. I made a half-recipe for my wife and me, but when it came to adding the rice, two cups seemed to be enough. I have no idea how you would get 6 cups of rice in even a large pan. I used low-sodium soy sauce for the you yum sauce and no added salt and doubt there was too much sodium. Next time I might increase the amount of vegetables.
adam
As soon as I read garlic POWDER, I stopped reading. Why on earth would you use a processed powder when you can use fresh garlic or anything. No more powders. None. Lazy and tastes different.
Marianne
I made this tonight for dinner. I had only 2 cups of cooked rice which was a perfect amount for this recipe. Don’t skip the YumYum Sauce, it’s fantastic in this dish. I Thanks Eric!!
co
Too much rice way to much rice Just add 2 or 3 cups of rice and add less soy sauce
Lise
I've known how to make "Icebox Fried Rice" since college, but looked for a recipe to improve the product. This was fantastic -- I credit the shrimp oil and more egg than I'd been accustomed to use. The Yum-Yum sauce is ridiculously tasty for such a simple thing. The only modification in my preparation was to use much less soy sauce and no salt at all in the Yum-Yum, and we didn't miss it.
Heidi
I always order extra rice when I get carry out so I can easily whip up another dinner (or more) by adding leftover veggies and eggs. I usually toss in shrimp at the end if I have them but sautéing at the begging per this recipe (I had shells on) in the oil and removing before adding everything else really made this taste like it came from a restaurant. I added some yum yum sauce and some chili crisp on my own bowl. Great recipe, willl make again.
ClaudiaC
This is an excellent and versatile fried rice recipe that works well with other protein, too (e.g. chicken). The only change I will make next time is fewer eggs at the end—the result is creamier than I like.
KASinYVR
I've now made this 3 times and won't try again. Essentially there isn't enough flavour to make it worthwhile. The most recent attempt I decreased the amount of rice to 4 cups, and added a lot more fresh vegetables and fresh ginger, but still that was too much rice and not enough flavour. We ended up fishing the shrimp out of the leftovers and didn't bother with the rest. Yum yum sauce didn't add anything so we didn't save that. I love Eric but this recipe just isn't for me.
Joyce
Twice as much veg, or the whole package.
Fernfan
Like other commenters, I made this with a neutral cooking oil - both the rice and the eggs at the end - and was happy with the result. Added a tablespoon of sesame oil toward the end. (But we were using three cups of rice for two of us plus some leftovers.) The yum yum sauce is the rug that ties the room together here, don’t leave it out. Next time I will slightly tone down the garlic, but that’s just my household’s preference, it is still really good.
Ginny, Grand Beach, MI
I agree that I was surprised by the use of olive oil and butter, however, proceeded as directed. Made half the recipe, except that I used 1 1/2 c frozen mixed veggies and 2 eggs. Passed on the Yum Yum sauce. Didn't feel it was necessary. Very good, indeed.
Private notes are only visible to you.
Advertisement
