Better-Than-Takeout Shrimp Fried Rice Recipe

Few dishes deliver the kind of satisfaction that shrimp fried rice brings — a perfect blend of protein, veggies, rice, and flavor in every bite. This better-than-takeout version is bold, buttery, and packed with juicy shrimp, making it a standout main dish for busy weeknights or weekend cravings. Unlike greasy versions, this recipe uses fresh ingredients and smart techniques to elevate it into something truly crave-worthy.

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Ingredients:

• 2 tablespoons sesame oil
• 1 pound large shrimp, peeled and deveined
• Salt and black pepper, to taste
• 1 tablespoon unsalted butter
• 3 large eggs, lightly beaten
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 4 cups cooked jasmine rice (preferably cold, day-old)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional, but highly recommended)
• 1 teaspoon toasted sesame seeds (optional)
• 3 scallions, sliced thin (white and green parts separated)

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Instructions:

1. Prep Ahead for Success
   Fried rice is all about timing. Make sure your shrimp are cleaned, the rice is cold, and everything is chopped before you start cooking. This makes the process quick and efficient.
2. Sear the Shrimp
   Heat 1 tablespoon of sesame oil in a large nonstick skillet or wok over medium-high heat. Season the shrimp with a little salt and pepper. Add them in a single layer and cook for 1-2 minutes per side or until pink and just cooked through. Remove and set aside.
3. Scramble the Eggs
   In the same skillet, melt the butter and add the beaten eggs. Stir gently to scramble, then transfer to a plate once cooked but still tender.
4. Sauté Aromatics
   Add the remaining sesame oil to the pan. Toss in the onion and cook until soft and translucent, about 2 minutes. Add the garlic and stir for another 30 seconds until fragrant.
5. Vegetables In
   Stir in the peas and carrots. Cook for 2-3 minutes until heated through.
6. Add the Rice
   Increase the heat to high. Add the cold rice to the pan, breaking up any clumps. Stir constantly to coat every grain with oil and mix with the veggies. Let the rice crisp slightly on the bottom for extra texture.
7. Season the Dish
   Pour in the soy sauce and oyster sauce. Toss everything together until evenly coated. Return the eggs and shrimp to the pan, along with the white parts of the scallions. Mix well to warm everything through.
8. Finish and Garnish
   Remove from heat and top with sesame seeds and the green parts of the scallions. Serve hot and enjoy your homemade masterpiece.

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Tips for Perfect Fried Rice:

• Use Day-Old Rice: Fresh rice is too sticky. Cold rice separates beautifully and crisps up nicely.
• Dry Your Shrimp Well: Moisture is the enemy of browning. Pat them dry with paper towels before cooking.
• Don’t Crowd the Pan: If needed, cook the shrimp in two batches for better searing.

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Nutrition Information (Per Serving)

• Serving Size: 1 ½ cups
• Calories: 430
• Protein: 30g
• Carbs: 38g
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 230mg
• Sodium: 740mg
• Sugar: 3g
• Fiber: 3g

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Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat for best results. Add a splash of water or soy sauce if it seems dry.

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Variations:

• Spicy Kick: Add a teaspoon of chili garlic sauce or sriracha.
• Vegetarian: Replace shrimp with tofu or extra scrambled eggs.
• Pineapple Twist: Add pineapple chunks for a sweet and savory contrast.

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FAQs

Can I use brown rice?
Yes! Make sure it’s cooked and chilled. Brown rice adds a nuttier flavor and more fiber.

Can I substitute the shrimp?
Absolutely. Chicken, tofu, or even leftover steak can work.

Why does restaurant fried rice taste different?
Woks and high heat create more charred flavor, but this recipe gets very close using a hot skillet and cold rice.

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