Name: Chinese Shrimp Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Cuisine: Asian

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Melt 1 tbsp butter on a non-stick skillet over medium heat.

Beat eggs in a bowl and cook in a buttered skillet until soft-set. Approx. 2-3 minutes. Set aside.

Melt remaining butter in a large skillet, over medium heat.

Add garlic and shrimp. As shrimp starts to turn pink, add peas and carrots. Season with salt and pepper.

Once shrimp is cooked through, set aside shrimp mixture on a separate plate.

Add cooked rice to the same skillet where shrimp was cooked. Pour soy sauce and rice vinegar over the top.

Toss rice until it is evenly coated with soy sauce and rice vinegar. Cook for about 3-4 minutes.

Add scrambled eggs and shrimp mixture. Toss together gently for about 2-3 minutes. Remove from heat.

Top off with chopped green onions

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Use Day-Old Rice for Best Results 🍚
Always use refrigerated rice from the previous day—fresh warm rice becomes mushy and clumpy when stir-fried. Spread cooled rice on a tray before refrigerating to prevent it from clumping together.
Cook Shrimp Separately First 🦐
Sauté thawed shrimp in butter with garlic until just pink (2-3 minutes), then set aside. This prevents overcooking and ensures tender shrimp while you finish the rice without worry.
Scramble Eggs Last for Fluffy Texture 🥚
Push cooked rice to the sides of the wok, crack eggs into the center, and let them set slightly before scrambling. This creates distinct, fluffy egg pieces instead of a homogeneous mixture throughout the dish.
Balance Your Soy Sauce-to-Vinegar Ratio 🍶
Use equal parts soy sauce and rice vinegar (typically 2 tablespoons each) and add gradually while tasting. This prevents the dish from becoming too salty or overly acidic, allowing you to customize to your preference.
Finish with Green Onions Off Heat 🧅
Add sliced green onions in the final 30 seconds or after removing from heat to preserve their fresh, oniony flavor. Hot wok temperatures destroy their delicate taste and aroma.