Cooking Lucid
Shrimp Fried Rice
Wok-hei charred rice with plump shrimp, peas, carrots, egg, and scallions. Better than takeout and on the table in 15 minutes.
Prep 10 min
Cook 10 min
Total 20 min
Serves 4
Ingredients
Step 1 — Prep
- 4 cups cooked white rice (day-old, cold)
- 1 lb large shrimp (peeled and deveined)
- 3 eggs (beaten)
- 3 tbsp vegetable oil
- ½ cup frozen peas
- ½ cup diced carrots
- 4 green onions (sliced)
Step 2 — Season
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 tsp sugar
Instructions
- 1
Cook shrimp and eggs
Heat 1 tbsp oil in a wok over high heat. Season shrimp with salt, stir-fry 2 minutes until pink. Remove. Scramble eggs in the wok, break into pieces, and remove.
- 2
Fry the rice
Add remaining oil. Stir-fry rice 2–3 minutes until grains separate and lightly char. Add peas and carrots, cook 1 minute. Add soy sauce, oyster sauce, sugar, and white pepper.
- 3
Combine
Return shrimp and egg to the wok. Toss everything together. Drizzle sesame oil, top with green onions. Serve immediately.
Nutrition per serving: 400 cal · 28g protein · 48g carbs · 12g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
