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Domed shrimp fried rice with peas and carrots, drizzled with yum yum sauce and topped with sliced green onions

Shrimp Fried Rice in a Wok

One pound of seasoned medium shrimp cooked two minutes in a ripping hot wok, then scrambled eggs, diced onion, the shrimp back in, four cups of cold day-old rice, frozen peas and carrots and a doubled soy, oyster sauce and sesame oil mix, all tossed on high heat. Green onion on top and yum yum sauce on the side. Under 10 minutes on the wok.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp Fried Rice
  • 1 lb medium shrimp peeled, deveined and patted dry
  • seafood seasoning, Cajun seasoning, or salt, pepper and garlic to taste, seasoned a little heavier than normal
  • 4 cups cooked day-old white rice cold from the fridge
  • 3 large eggs beaten
  • 1/2 medium yellow onion diced
  • 1 cup frozen peas and carrots no need to thaw
  • 3 green onions sliced
  • 1/4 cup vegetable oil as needed
  • yum yum sauce for serving
For the Sauce Mix (Doubled)
  • 6 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sesame oil

Equipment

  • Wok On a high burner or the grill side burner. A large skillet or flat top works too.
  • Wooden spoon or wok spatula
  • Small Bowl For the sauce mix.

Method
 

Prep
  1. 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.
Wok
  1. 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.
  2. 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.
  3. Return the shrimp to the wok, then add the rice. Toss on high heat, breaking up any clumps.
  4. 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.
  5. Add most of the green onions, toss once more, and remove from the heat.
Serve
  1. Serve hot with the remaining green onions on top and yum yum sauce on the side.

Notes

Doneness: The USDA minimum for shrimp is 145°F. Medium shrimp are there in about 2 minutes on a hot wok, and they are done when pink and opaque.
Rice: It has to be day-old and cold from the fridge. Fresh rice steams into paste.
Heat: High the whole time. Never lower the wok.
Prep: Have every ingredient lined up in order before the wok goes on. There is no time to chop once it starts.
Timing: Prep time is an estimate. Wok time is under 10 minutes.
Storage: Keeps 3 days in the fridge or 2 months frozen. Reheat in a hot wok or skillet with a little oil.

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