Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that’s edible but mushy.  When we order Chinese food, I always save the white rice in the fridge, and pull it out 3 days later to make this deliciousness.  Now you can also cook your own rice, but I seem to have a perpetual singe on mine – lol.

Here is my advice for shrimp fried rice – this is super easy, but prep is a bit time consuming, so this is how I like to get organized, and I like to do it the night before so when I come home from work… I’m like a NINJA in the kitchen.

  • make rice in a pot, let the pot cool and put it in the fridge over night (or steal from leftovers)
  • chop everything ahead so you can pull it out when ready.
  • Thaw your shrimp in the fridge so it’s good to go

When cooking this recipe … work left to right if possible

  • Place ingredients.. prepped next to the stove where you’ll be working, things go fast.
  • have a clean bowl on the other side to place ingredients (fry ingredients separately works well in this scenario)
  • heat up your wok, (or your frying pan in that’s what you have) gradually, but to a high level



  • 8 ounces small raw shrimp, shelled and deveined
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 2 tablespoons cooking oil, divided
  • 3 eggs, beaten
  • 2 stalks green onion, minced
  • 4 cups leftover [long-grain] rice, grains separated well
  • 3/4 cup finely chopped carrots
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version), you can also add oyster sauce as well.
  • 1 teaspoon sesame oil

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the carrots, the cooked eggs, shrimp and drizzle sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Serves 4.