The Only Shrimp Fried Rice Recipe You Need to Know

Does your Chinese takeout fried rice taste bland and just doesn't hit the spot? Hi, welcome to the Park's Kitchen. This is Pete. Today, I'll show you how to make the best shrimp fried rice that is way better than any takeout versions. And no, I'm not using any MSG. This toasty, fragrant, and savory shrimp fried rice recipe will change your weeknight dinner game forever. So why don't we get started? I've listed all the ingredients in the description below as usual. However, it's important that I point out that we're using a fresh carrot instead of frozen carrots while we're using frozen corns and peas. I know it's weird. Also, we're using a shallot, not an onion. But the most important part is the rice. You need cold leftover rice, whether it's medium or long grain. So before we get to the main part of the cooking, we need to cook some shrimp and eggs beforehand. So what we're going to do is season the shrimp in soy sauce and cornstarch. Mix it around thoroughly. The cornstarch is to make the shrimp a little bit crispy. And we're going to crack and whisk two eggs. And we'll basically scramble them. And we'll cook both of them, remove them from the heat, set it aside before we get to the whole main stir frying process. Now heat up your wok to medium high. We're going to cook the eggs first. Add some vegetable oil. Now add the whisked up eggs. And just kind of toss it, scramble it. You know, it's the easy part. Just scramble it up and then remove it from the heat. Set it aside for now. And we're going to add this to the wok later with the rest of it. Now add some more oil to the wok. Now we're going to cook some shrimp. And we're going to cook this about 90% through. Just make sure you cook it so the outside is a little crispy, a little bit golden brown, and then remove it from the heat. Just like that. It should be a little bit crispy, nice and golden brown. Now let's get all the vegetables ready. First we're going to chop some garlic. You know, garlic chopping is always the most tedious part of cooking, but it's really the the most important ingredient too. Now here's an important part, fresh carrot instead of frozen. So I use fresh carrot because it really preserves the textural integrity when you stir fry them. When you buy one of those ready-made frozen, you know, mixed vegetables with carrot in it, I find out that frozen carrots, they really get mushy and the texture gets, you know, not very desirable. And also we're chopping a shallot instead of an onion to elevate the flavor a little bit. Chop it finely. And the green onion goes towards the end, more like a garnish, but we'll still add it maybe towards the end, the last 30 seconds. But let's just get it all chopped up and ready for now. Okay, now the stir fry sauce. We're basically adding some soy sauce, regular soy, and dark soy, and oyster sauce, and sesame oil, and some Shaoxing wine. Again, I put all the ingredients list in the description section, so please check that out. It's about a tablespoon each for all of them. So that's everything we're going to need for the stir frying. Now let's get back to the wok, heat it up, and add some vegetable oil. And first we're going to cook some shallot and some garlic and get the nice aromatics going. Now add the carrot. You know, carrots take a little bit of time, so we need to get this started now. And then add the frozen peas and corn. You know, the peas and corn, when you cook them frozen like this, straight from the freezer, you know, their texture stays just fine. So they're my favorite to use. Okay, now this is the cold rice. Obviously, you can see it's really cold. It's clumped together. So it's going to be a bit of work, you know, trying to unclump it. But as you heat up the wok, as the temperature rises, you can easily, this will just fall apart. So just kind of keep doing, you know, your best to try to, you know, get this to unclump. And yep, you'll end up with rice just like that. And then add the stir fry sauce that we made earlier. And you know, keep stir frying. It's smelling really good right now too. And finally, add the shrimp. And the eggs that we cooked earlier, remember? And then we'll just mix everything in right now. And at this point, you know, stir frying is already finished. So you're just tossing everything together to just kind of give it a nice final toss. And the green onion. And this is pretty much it. Like you're not cooking green onion to a point where they get wilted. You need those green onion to stay fresh. So that's why you only need like less than, not even 30 seconds, but that's like all you need. Now I'm turning off the heat and that's it. This is done. The best shrimp fried rice ever. And how easy was that? Took me only 15 minutes. This will change your weeknight And if you're new, please subscribe for more delicious recipes as I try to make videos every week. Thanks for watching.