Shrimp Fried Rice
Mom’s shrimp fried rice 🍚
▪️4 tsp Avocado Oil▪️8 oz. Small or Medium Shrimp, peeled and deveined▪️4 Eggs▪️Kosher Salt & Pepper▪️1 Medium Carrot, peeled and diced small▪️2 Cups Napa Cabbage, sliced in thin 1” strips▪️2 Garlic Cloves, finely chopped▪️4 Cups Cooked Jasmine Rice (day old rice is best!)▪️2 Tbsp Sesame Seeds▪️1 Tbsp Soy Sauce▪️4 Tbsp Butter, divided▪️1 Tablespoon Sesame Oil▪️3 Scallions, chopped▪️
1️⃣ Season both sides of the shrimp with salt and pepper.
2️⃣ In a small bowl, whisk the eggs with salt and pepper.
3️⃣ In a wok or large pan over medium-high heat, add 2 tsp avocado oil and the shrimp. Spread the shrimp into one layer and cook for about 2 mins per side until pink and golden brown around the edges. Remove from the wok.
4️⃣ Add 2 tsp more oil and the eggs. Cook, stirring, for 1-2 mins until scrambled, and then remove from the wok and set aside.
5️⃣ Add 2 tbsp of the butter and the carrots. Cook for 1-2 mins until they’re starting to become tender, then add the cabbage and garlic. Season with 1 tsp kosher salt and 1 tsp pepper and cook, stirring, for 3-4 mins until almost tender. Add the rice and mix it with the veggies. Add the soy sauce and sesame seeds and continue cooking until everything is combined (2-3 more mins).
6️⃣ Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Drizzle the sesame oil around the outer edge of the rice, and let the rice fry, undisturbed, until golden brown and crispy, 2 to 3 mins. Stir the rice to mix up the buttery pieces. Cook, tossing once or twice, until there are more crispy bits, about 2 minutes.
7️⃣ Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and shrimp and cook, tossing two or three times until combined, 1-2 mins. Taste and adjust seasoning if desired (we added 1/2 tsp more kosher salt, so 1+1/2 tsp total). Enjoy!
⏲15 minute prep time + 25 minute cook time
Recipe serves 6 as a side dish or 4 as a main dish
My mom's shrimp fried rice recipe is truly a gem – it's my go-to for a quick, comforting meal. But what I love most about homemade fried rice is how wonderfully adaptable it is! Once you have a solid base like mom's, you can really make it your own. I've often played around with ingredients based on what I have in the fridge or what I'm craving that day. It's all about making it perfect for *you*. Sometimes, I or my friends might prefer shrimp fried rice without egg. It's super easy to omit! Just skip the steps related to whisking and scrambling eggs in the original recipe. To make up for the lost protein or texture, you can add a bit more shrimp, or even some edamame or bell peppers for extra crunch and color. The key is to ensure your other ingredients shine through even more. I find that using slightly more soy sauce and sesame oil can really enhance the overall flavor when eggs aren't present. While my mom's recipe uses avocado oil for cooking, I've seen some people search for 'avocado fried rice' which makes me think about adding actual avocado! It might sound unconventional, but ripe avocado, added right at the end, can give a creamy, rich texture and a healthy fat boost. Beyond that, don't be shy about loading up on your favorite vegetables. Broccoli florets, snow peas, mushrooms, or even a handful of spinach can easily be tossed in with the carrots and cabbage. Just remember to cut them small so they cook evenly and integrate well with the rice. My mom's recipe is all about shrimp, and honestly, it's divine! But if you're out of shrimp or want to try something different, fried rice is incredibly forgiving. I've swapped shrimp for tender bits of crawfish before, and it was absolutely delicious – just make sure they're already cooked and add them near the end like the shrimp. Cooked chicken, sliced beef, or even cubed firm tofu (pressed and pan-fried separately for crispiness) work wonderfully. It’s all about cooking your protein first and then adding it back in at the end to keep it tender. This is where you can truly make the dish your own and explore different flavor profiles. If you like a deeper, richer flavor, a splash of dark soy sauce can add a beautiful color and umami. For a bit of heat, a dash of chili oil or sriracha at the end is fantastic. I sometimes add a pinch of white pepper for an authentic touch. For a more savory, robust taste, consider a tablespoon of oyster sauce along with the soy sauce – it really elevates the dish. Some people love a hint of ginger, finely grated, added with the garlic. Don't be afraid to taste and adjust! My mom always taught me that the best cooks taste as they go. Playing with different aromatics and spices can transform the entire experience, giving your fried rice a unique character that truly reflects your palate, whether you prefer a sweeter, spicier, or more savory profile. And one last tip I learned from years of making fried rice: don't rush that step where you let the rice fry undisturbed! That golden-brown, slightly crispy bottom layer is what makes homemade shrimp fried rice truly special. It's worth the wait, I promise!
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