Shrimp Fried Rice

Ingredients

#### For the Shrimp & Quick Marinade

• 1 lb (16 oz) medium raw shrimp, peeled, deveined, tails removed
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper (or black pepper)

#### For the Fried Rice

• 3 cups cooked jasmine rice, chilled overnight (about 12 oz cooked weight)
• 2 tablespoons vegetable oil (or canola oil), divided
• 3 large eggs, lightly beaten
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated
• 1 cup frozen peas and diced carrots blend, thawed
• 3 green onions (scallions), thinly sliced (white and green parts separated)

#### For the Savory Finishing Sauce

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (or hoisin sauce)
• 1 teaspoon toasted sesame oil

Equipment

• 14-inch matte-black carbon steel wok (or large heavy wok)
• Small mixing bowl
• Medium mixing bowl
• Wooden wok spatula or slotted spoon
• Whisk
• Measuring cups and spoons
• Cutting board and chef's knife

Instructions

1. In a medium bowl, toss the peeled raw shrimp with 1 tablespoon low-sodium soy sauce, 1/2 teaspoon toasted sesame oil, and white pepper, then let marinate at room temperature for 5 minutes.
2. In a small bowl, whisk 3 eggs with a pinch of salt until smooth and uniform pale yellow.
3. In another small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon toasted sesame oil until blended into a glossy dark sauce.
4. Heat 1 tablespoon vegetable oil in a 14-inch matte-black wok over high heat until smoking lightly.
5. Add the marinated shrimp to the hot matte-black wok in a single layer and sear undisturbed for 1.5 minutes until the bottoms turn bright pink.
6. Flip the shrimp with a wooden wok spatula and cook for 1 minute until pink, opaque, and cooked through, then transfer to a clean plate.
7. Reduce wok heat to medium, add the beaten eggs, and scramble quickly for 1 minute, breaking them into soft yellow curds as they set.
8. Transfer the scrambled eggs to the plate with the cooked shrimp.
9. Wipe the matte-black wok clean with a paper towel and heat the remaining 1 tablespoon vegetable oil over high heat until glistening.
10. Add minced garlic, grated ginger, and sliced scallion whites to the hot oil, stirring vigorously for 30 seconds until fragrant and light golden without burning.
11. Add the thawed peas and carrots to the wok and stir-fry for 1 to 2 minutes until tender-crisp and bright green and orange.
12. Add the chilled, day-old jasmine rice to the wok, using the flat back of the wooden spatula to press and break apart any rice clumps.
13. Stir-fry the rice continuously over high heat for 3 to 4 minutes until the rice grains are thoroughly heated, separated, and lightly toasted at the edges.
14. Drizzle the prepared soy-oyster sauce mixture in a circle around the hot inner walls of the matte-black wok so it caramelizes slightly as it runs down into the rice.
15. Toss the rice vigorously for 1 minute until every grain is evenly coated in a glossy, light brown savory glaze.
16. Return the cooked shrimp, soft scrambled eggs, and green scallion tops to the wok, tossing for 1 minute until everything is piping hot and uniformly distributed.
17. Remove from heat, transfer to warm cream stoneware bowls, and garnish with additional green onion slices before serving immediately.

Process Visuals

Step 1 - Searing Shrimp in Matte-Black Wok: A 45-degree angle close-up shot showing marinated raw shrimp sizzling in a hot 14-inch matte-black wok. Steam rises as the shrimp curl and turn bright opaque pink. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. Framed by white shaker cabinets, warm oak cutting board, cream stoneware prep bowls, oatmeal linen towel, matte-black and brass accents, and fresh herb garnish.

Step 2 - Scrambling Soft Eggs in Wok: An overhead flat-lay shot of bright yellow beaten eggs being scrambled in the 14-inch matte-black wok with a wooden spatula gently lifting soft curds. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. Framed by blurred white shaker cabinets, a warm oak cutting board, cream stoneware, an oatmeal linen towel, matte-black and brass accents, and fresh herb garnish.

Step 3 - Stir-Frying Aromatics and Vegetables: A 45-degree close-up shot capturing minced garlic, grated ginger, scallion whites, orange diced carrots, and bright green peas sizzling in the 14-inch matte-black wok. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. A blurred white shaker cabinet background, warm oak cutting board, cream stoneware bowl, oatmeal linen towel, matte-black and brass accents, and fresh herb garnish surround the wok.

Step 4 - Toasting Rice and Drizzling Sauce: A 45-degree shot showing cold jasmine rice being stir-fried in the 14-inch matte-black wok while dark soy-oyster sauce is drizzled down the hot inner wok walls. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. A blurred white shaker cabinet background, warm oak cutting board, cream stoneware bowl, oatmeal linen towel, matte-black and brass accents, and fresh herb garnish surround the station.

Step 5 - Final Toss with Shrimp and Egg: A close-up 45-degree angle shot of the finished fried rice being tossed in the 14-inch matte-black wok, combining plump pink shrimp, golden egg curds, green scallions, and orange carrots. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. A blurred white shaker cabinet background, warm oak cutting board, cream stoneware bowl, oatmeal linen towel, matte-black and brass accents, and fresh herb garnish highlight the final toss.

Hero Shot

A vertical 2:3 aspect ratio photograph of Shrimp Fried Rice served in a shallow cream stoneware bowl for a cookbook cover. The wok-charred jasmine rice is glistening and loaded with juicy pink seared shrimp, fluffy scrambled egg ribbons, bright green peas, orange diced carrots, and sliced green scallions. Matte-black chopsticks rest across the rim. Photographed in a bright and airy aesthetic with soft natural window light from the left over a light quartz countertop. A blurred white shaker cabinet background, warm oak cutting board, 14-inch matte-black wok, oatmeal linen towel, matte-black and brass accents, and fresh herb garnish complete the hero presentation.

Chef's Tips

1. The Secret to Perfect Fried Rice: Always use cold, day-old cooked rice! Freshly cooked hot rice contains too much moisture and will become mushy in the wok. Cold rice from the fridge separates easily into individual toasted grains.
2. High-Heat Wok Cooking: Prep all your ingredients in small bowls before turning on the burner. Wok cooking happens fast—having your sauce, shrimp, eggs, and veggies measured and ready ensures nothing burns.
3. Storage & Reheating: Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium-high heat with a splash of water or oil for 3 minutes to restore its freshly cooked texture.

Nutrition Estimate (per serving)

• Calories: 425 kcal
• Protein: 31 g
• Carbs: 48 g
• Fat: 11 g