Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 1 medium onion, diced (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots blend
  • 4 cups (approximately 700g) cooked and cooled long-grain rice (day-old is best)
  • 3 tablespoons (45ml) soy sauce, low sodium
  • 1 tablespoon (15ml) oyster sauce (optional, but adds umami)
  • 1 tablespoon (15ml) sesame oil
  • 2 green onions, thinly sliced, for garnish
  • Optional: red pepper flakes, for heat

Instructions:

  1. Combine shrimp, soy sauce, sesame oil, ginger, and white pepper in a bowl. Toss to coat and set aside for at least 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the wok and set aside.
  3. Add remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and cook, stirring occasionally, until scrambled and set. Remove eggs from the wok and set aside.
  4. Add onion to the wok and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic!
  5. Add frozen peas and carrots to the wok and cook until heated through, about 2-3 minutes.
  6. Add the cooked and cooled rice to the wok. Break up any clumps and stir-fry with the vegetables.
  7. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour the sauce over the rice and stir-fry until well combined and the rice is heated through. This is the best shrimp fried rice recipe.
  8. Return the cooked shrimp and scrambled eggs to the wok. Stir-fry until everything is heated through and well combined.
  9. Stir in sesame oil and garnish with green onions. Serve immediately.