Shrimp Fried Rice

The best shrimp and egg fried rice in a red ceramic bowl.

Using proper technique and a bit of science makes it possible to make a delicious fluffy Shrimp Fried Rice that's better than Chinese take-out. Here are all my secrets for making the best fried rice.

Course Side Dish

Cuisine Chinese

Keyword rice

Level Beginner

Main Ingredient Rice

Diet Dairy-Free, Gluten-Free

Prep Time 3

Cook Time 7

Total Time 10

Servings servings

Calories 536kcal

Author Marc Matsumoto

Ingredients

150 grams small shrimp (peeled and deveined)
1 teaspoon shaoxing wine
360 grams cooked rice (use leftover rice)
1 tablespoon vegetable oil
1 large egg
2 tablespoons XO sauce
2 scallions (chopped)
Salt (to taste)

Grams + US Cups - US Standard

Instructions

Toss the shrimp with the Shaoxing wine and a pinch of salt to marinate while you prepare the other ingredients.
Use your hands to crumble the rice, so there are no clumps
Heat a large frying pan over high heat until hot. Add the oil and the marinated shrimp and spread them out in a single layer. Stir-fry the shrimp until they're cooked through, and then remove them from the pan, leaving behind as much oil as possible.
Break the egg into the pan and scramble for a few seconds. Add the rice before the egg is fully cooked.
Toss and stir the egg and rice together until the rice is fluffy (about 1 minute).
Add the XO sauce and toss together until the rice is uniform in color. Taste the rice and season with salt if needed. Continue tossing and stirring until the rice is very fragrant.
Return the shrimp to the pan and add the scallions. Toss to distribute everything evenly, and the fried rice is done.

Video

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