Entrée: China – 蝦仁炒飯 ▶ Xiā Rén Chǎo Fàn (Shrimp Fried Rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 35 min

Ingredients

1 lb (450 g) medium shrimp, peeled and deveined
4 cups (600 g) cold cooked jasmine rice (day-old preferred)
3 large eggs, lightly beaten with a pinch of salt
1 cup (150 g) diced carrots and peas (fresh or thawed frozen)
1 small yellow onion, finely diced
3 scallions, thinly sliced (whites and greens separated)
3 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, minced
3 tbsp (45 ml) neutral oil (canola, peanut, or vegetable), divided
3 tbsp (45 ml) light soy sauce (low sodium)
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (5 ml) toasted sesame oil
1 / 2 tsp (2.5 ml) ground white pepper, plus more to taste
1 tsp (4 g) sugar (optional)
1 tsp (3 g) cornstarch
Salt, to taste

Instructions

Prepare the rice: Break up any clumps of cold, cooked rice with your hands or a fork so the grains separate. If using freshly cooked rice, spread it on a tray to steam off moisture and chill uncovered for at least 20 minutes.
Marinate the shrimp: In a bowl, toss shrimp with cornstarch, a pinch of salt, a pinch of white pepper, and 1 teaspoon of the neutral oil. Let sit 10 minutes.
Cook the eggs: Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, pour in beaten eggs, and scramble just until softly set. Transfer eggs to a plate and roughly chop if needed.
Sear the shrimp: Add another 1 tablespoon oil to the hot wok. Add shrimp in a single layer and cook 45–60 seconds per side until just opaque. Splash in the Shaoxing wine around the edges, toss for 10 seconds, then transfer shrimp to the plate with eggs.
Aromatics and veg: Add remaining 1 tablespoon oil. Stir-fry onion and scallion whites for 1–2 minutes until translucent. Add garlic and ginger; cook 20–30 seconds until fragrant. Add carrots and peas; stir-fry 1–2 minutes.
Fry the rice: Add the rice, spreading it out. Let it sear undisturbed 30–60 seconds, then toss. Repeat once or twice until hot with a few toasted spots.
Season: Drizzle in soy sauce and oyster sauce around the pan’s edge. Add sugar (if using) and white pepper. Toss until the rice is evenly coated and steaming.
Finish: Return shrimp and eggs to the wok. Toss to combine. Taste and adjust salt or soy as needed. Turn off heat, stir in sesame oil and scallion greens.
Serve immediately while hot.