Shrimp Fried Rice (Cantonese Wok-Style)
Shrimp fried rice — plump shrimp and fluffy egg over separate grains of wok-fried rice, light and savory. The Cantonese takeout favorite, ready in 20 minutes with day-old rice.
Prep Time10m
Cook Time10m
Yield4 servings
CuisineCantonese
Ingredients
- Cooked day-old rice 4 cups, cold
- Shrimp 250g, peeled and deveined
- Eggs 3
- Scallions 3, chopped
- Garlic 2 cloves, minced
- Frozen peas ¼ cup (optional)
- Light soy sauce 1½ tbsp
- Salt ½ tsp
- White pepper ¼ tsp
- Sesame oil 1 tsp
- Neutral oil 3 tbsp
- Shaoxing wine 1 tsp (for shrimp)
Steps
- Toss shrimp with wine and a pinch of salt; pat dry. Separate cold rice.
- Hot wok, 1 tbsp oil: scramble eggs just set; remove.
- Add 1 tbsp oil; sear shrimp 1 min per side until pink; remove (don’t overcook).
- Add remaining oil and garlic; add rice; high heat, toss and press 2–3 min until hot and toasty.
- Return shrimp and egg; add soy, salt, white pepper; toss. Finish with scallion and sesame oil.
Tips
Cook shrimp separately and return at the end so they stay plump, not rubbery. Keep seasoning light (salt + a little soy) to let the shrimp sweetness shine — Cantonese style is cleaner than heavy-soy versions.
