Shrimp Fried Rice

Updated at: Fri, 17 May 2024 17:54:20 GMT

Step 1

A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.

Step 2

A wide skillet with a lot of surface area is recommended for frying the rice.

Step 3

Prepare the Sauce/Marinate the Shrimp

Step 4

Combine the sauce ingredients.

Step 5

Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Sprinkle with paprika.

Step 6

Place the shrimp in a medium bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Step 7

Cook the Rice

Step 8

Add chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes.

Step 9

Optional: Remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.

Step 10

Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, (the longer the better). A dry consistency is best for fried rice.

Step 11

Scramble the eggs

Step 12

Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

Step 13

Stir Fry

Step 14

Add the oil to a wide skillet over medium-high heat. Once heated, add the shrimp. Cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the skillet.

Step 15

Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.

Step 16

Add the onions and cook for 2-3 minutes. Add the garlic, peas, and carrots (it’s okay if the veggies are still frozen) and cook for 1 minute.

Step 17

Add the cold rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.

Step 18

Reduce heat to medium and add the shrimp, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!

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