Shrimp Fried Rice in a Wok – Cooking WIth Fire
This is how I make shrimp fried rice. One pound of medium shrimp seasoned and cooked for two minutes over high heat in a very hot wok. Removed, then some eggs scrambled in the same wok. Half an onion for a couple of seconds. Shrimp back in. Four cups of cooked day-old rice. Some frozen peas and carrots. Soy sauce, oyster sauce and sesame oil, tossed together on high heat. Green onion on top, yum yum sauce on the side. Under 10 minutes on the wok. If you want shrimp on their own over the fire, check out my Grilled Garlic Lime Shrimp. This is what to do with them when you have rice in the fridge.
You want rice that is day old, from the fridge and cold. It has had time to dry out, so it will fry instead of steam, and the grains will not stick together in the hot wok. Fresh rice becomes a paste.
This can be dinner, lunch, or your 11pm meal because you already cooked everything.
Quick Look: Shrimp Fried Rice in a Wok
- Method: Shrimp in first, then eggs, onion, shrimp back in, rice, peas and carrots, sauce. All on high heat
- Heat: High the entire time. No lowering the heat on the wok
- Shrimp: About 2 minutes for medium shrimp, until they turn pink
- Rice: 4 cups cooked, day old and cold out of the fridge
- Sauce: Soy sauce, oyster sauce and sesame oil. I doubled the amount
- Serves: 3 to 4
- The one thing that matters most: Everything must be prepped and laid out in order. You are working quick on this one and won’t have time to chop anything once it starts
Check out my Hot Honey Fried Shrimp if you want the shrimp with a sauce instead of in the rice.
Why This Recipe
- Shrimp are cooked alone. Two minutes over high heat in the wok, then removed. They get added back at the end to warm through under the rice, so they never go rubbery.
- Eggs cooked in the same wok. Scrambled in the oil the shrimp left behind. They will continue to cook when the rice is added, so take them off when they still look slightly wet.
- Day-old rice. If it’s dry and cold from the fridge it will fry. Fresh rice will steam. There is no recovering fresh rice on a wok.
- Sauce amount doubled. Soy sauce for salt, oyster sauce for depth and sesame oil to finish it off. The original sauce amount was not enough for 4 cups of rice, so I doubled it.
- Everything on high heat. When using a wok you want it on high the entire time. That is what gives the rice a toasted look instead of a stir fry.
Most of my shrimp recipes I cook over fire. When I want them in something, this is it. And it’s quicker than ordering, which I say every time I make it.
Key Ingredients
For the Shrimp Fried Rice
- Medium shrimp. One pound, peeled, deveined and cleaned. Since we are using medium shrimp they only need about 2 minutes. If you use larger shrimp they will need 1 more minute. Make sure they are dry before they go in the wok.
- Seasoning for the shrimp. Whatever you like. Salt, pepper and garlic works. Seafood seasoning works. I used Cajun seasoning on these. Season them a little heavier than normal since they are getting tossed with 4 cups of rice.
- Day-old rice. 4 cups of cooked rice, out of the fridge and cold. Break up any chunks with your hands before adding it to the wok. I make a big pot the night before any time I know fried rice is coming.
- Eggs. 3, beaten. Beat them in the bowl before the wok goes on, not over it.
- Onion. Half of a yellow onion, diced small so it cooks in the few seconds it gets.
- Peas and carrots. 1 cup frozen. No need to thaw. They are through by the time the sauce goes in.
- Green onions. 3, sliced. Most of them go in the wok and the rest get sprinkled on top. Keep the white and green parts both.
- Vegetable oil. About 1/4 cup. A bit for the shrimp and the rest for the eggs. A wok needs more oil than a pan because the sides are part of the cooking surface.
For the Sauce Mix (Doubled)
- Soy sauce. 6 tbsp.
- Oyster sauce. 2 tbsp.
- Sesame oil. 2 tbsp.
Stir it together in a bowl before you start the wok. You will add it all at once toward the end. This sauce would be good on my Easy Sausage Shrimp Skewers too if you want to take those in a different direction.
Substitutions or Additions
- Chicken or pork. Cut thin and cook for 2 minutes over high heat in the wok first. Remove and add back at the end. Make sure chicken reaches 165°F.
- Jasmine rice. If you are making rice the day before, jasmine is best for fried rice. Any long grain white rice works. Brown rice will work too but needs more oil and a minute longer in the wok.
- Make it Cajun fried rice. Cajun seasoning on your shrimp and a splash of hot sauce in your sauce mixture. Similar to my Spicy Grilled Freshwater Prawns.
- Add garlic and ginger. 1 clove of garlic and a tsp of grated ginger in with the onion.
- Add bean sprouts or cabbage. Toss some in with the peas and carrots for crunch.
- Take it in a different direction. The same shrimp and the same wok make the filling for my Shrimp Fajita Quesadillas. Swap the sauce mix for fajita seasoning and peppers.
- No oyster sauce. Substitute hoisin sauce in the same amount. It will be a bit sweeter, so cut the soy by a tablespoon if you want it balanced.
- Flat top or griddle. You can use a flat top or griddle. Just make sure it’s on high and everything keeps moving. A large skillet on the side burner of your grill works too.
How to Make Shrimp Fried Rice in a Wok (Step by Step)
Have everything prepped before starting. Your shrimp should be peeled, deveined, dry and seasoned. Beat your eggs. Dice your onion. Break up your rice. Measure out your peas and carrots. Slice your green onions. Mix your sauce together. Have everything in order near your wok.
Add the shrimp to the wok. With a little oil in your wok on high heat, add your shrimp. Cook for about 2 minutes on high, tossing. Once they turn pink, remove them from the wok and set aside.
Scramble the eggs, then the onion. Add the remaining oil to your hot wok and add your eggs. Scramble until they are almost set but still soft. They will continue to cook once the rice goes in. Add your diced onion to the eggs and cook on high for a few seconds, until it smells like onion.
Add the shrimp and rice. Shrimp back in the wok, then your rice. Toss together on high heat, breaking up any chunks.
Add the peas and carrots, then the sauce. Frozen peas and carrots in, tossed on high until heated through. Then pour your sauce mixture into the wok and keep tossing on high heat until all the rice is coated and starting to brown on the edges.
Add the green onions. Most of your sliced green onions into the wok. One last toss and remove from the heat.
Serve. Into a bowl while it’s hot. Sprinkle with the remaining green onions and serve with yum yum sauce on the side. I pack it into a bowl and flip it onto the plate so it comes out domed.
The minimum internal temperature the USDA recommends for shrimp is 145°F. With medium shrimp you will reach that within 2 minutes on a wok that is this hot. As long as they are pink and opaque you are good to go. If you want to try shrimp with sauce on the bigger side, check out my Fried Shrimp Burger.
Tips From Miguel
Have your day-old rice ready. If you are making rice the day before, leave it uncovered in the fridge. You want it dry and cold.
Prep everything and lay it out. Have your ingredients lined up in the order you will use them. Once your heat is on you don’t want to be grabbing for anything. Shrimp, eggs, onion, rice, peas and carrots, sauce, green onion, left to right.
Keep the heat high. You want your wok on high heat the entire time. This gives your fried rice that toasted look and keeps it from being mushy. If the wok stops sizzling, you have too much in it or the heat is too low.
Remove the eggs early. Scramble your eggs until they are almost set. They will continue to cook once you add the rice. If you take them all the way the first time they will be dry.
Remove the shrimp, then add them back. Cook your shrimp for 2 minutes on high heat, then remove and add back with the rice. If you leave them in the entire time they will become rubbery.
Storage and Reheating
- Fridge: Store in an airtight container for 3 days. The rice dries out a little more, which is fine for reheating in the wok.
- Freezer: Up to 2 months. The shrimp get a little softer but it holds up.
- Reheat: Place in a hot wok or skillet with some oil and toss until heated through. Or microwave with a wet paper towel over the top.
- Make ahead: Make your rice the day before and leave it uncovered in the fridge. Shrimp can be peeled and seasoned the morning of.
Leftover shrimp from a batch of my Lemon Pepper Shrimp go into this the next day. Skip the seasoning step and add them back in with the rice.
More Seafood Recipes to Try
Shrimp Fried Rice in a Wok FAQs
Why does fried rice need day-old rice?
When rice sits in the fridge overnight it dries out, which allows it to fry in the wok and gives you that look and taste of fried rice. If your rice is fresh it will steam in the wok and turn into a paste.
What seasoning goes on the shrimp for fried rice?
Whatever you like. Salt, pepper and garlic. Seafood seasoning. Cajun seasoning, which is what I used here. Just remember to season them a little heavier than you normally would, since they will be tossed with 4 cups of rice.
Can I make shrimp fried rice without a wok?
Yes. Use a large skillet or a flat top on high heat. It will take a little longer to cook and you will want to keep everything moving, but the method is the same.
What do you serve with shrimp fried rice?
I like to serve yum yum sauce on the side and sprinkle some additional green onions on top. It is a full meal by itself as well.
Shrimp Fried Rice in a Wok
Ingredients
Equipment
Method
- Peel, devein and dry the shrimp and season them generously. Beat the eggs, dice the onion, break up the cold rice, measure the peas and carrots, slice the green onions, and stir the soy sauce, oyster sauce and sesame oil together in a small bowl. Line everything up next to the wok in the order it goes in.
- Heat the wok over high heat with a little oil. Add the shrimp and cook about 2 minutes, tossing, until pink. Remove and set aside.
- Add the remaining oil to the hot wok. Pour in the eggs and scramble until almost set but still soft. Add the diced onion and cook a few seconds.
- Return the shrimp to the wok, then add the rice. Toss on high heat, breaking up any clumps.
- Add the frozen peas and carrots and toss until heated through. Pour in the sauce mix and keep tossing on high until every grain is coated and the rice is starting to brown on the edges.
- Add most of the green onions, toss once more, and remove from the heat.
- Serve hot with the remaining green onions on top and yum yum sauce on the side.
