Save I threw this together on a Tuesday night when the fridge was nearly empty and I was too tired to think. A bag of frozen shrimp, some leftover rice, and whatever vegetables hadn't gone soft yet. What came out of that wok surprised me so much I actually sat down at the table instead of eating over the sink. The garlic hit the hot oil and filled the whole kitchen with that sharp, sweet smell that makes you realize you're hungrier than you thought.
My neighbor knocked on the door once while I was making this, and the smell alone made her ask if she could stay for dinner. We ended up sitting on the porch with bowls in our laps, talking until the streetlights came on. She still texts me every few months asking if I remember that night, and I always know exactly which one she means.
Ingredients
- Raw shrimp, peeled and deveined: Pat them dry with a paper towel or they will steam instead of sear, and you will lose that sweet caramelized edge.
- Cooked jasmine rice, day old and chilled: Fresh rice turns mushy and clumpy in the wok, but cold rice from yesterday fries up light and separate.
- Carrot, diced: Cut them small so they cook in the same amount of time as everything else and add a little sweetness.
- Onion, finely chopped: This builds the base flavor and goes soft and golden if you let it sit in the oil for a minute.
- Spring onions, sliced: Save a handful for the end so you get both the cooked mellowness and the bright raw bite.
- Frozen peas, thawed: They are already cooked so just warm them through, and they add color without any effort.
- Garlic, minced: Use more than you think you need because it loses its sharpness in the heat and becomes almost nutty.
- Soy sauce: This is your salt and your umami, so taste as you go and add a little at a time.
- Oyster sauce: It adds a deep savory sweetness that soy sauce alone cannot do.
- Sesame oil: Just a teaspoon is enough to make the whole dish smell like a restaurant kitchen.
- White pepper: It has a floral heat that black pepper does not, and it disappears into the rice instead of sitting on top.
- Vegetable oil: You need something neutral that can take the high heat without smoking.
Instructions
- Season the shrimp:
- Dry them off with a towel and sprinkle just a little salt on them. Wet shrimp will not brown, and you want that golden edge.
- Sear the shrimp:
- Heat a tablespoon of oil in your wok until it shimmers, then add the shrimp in a single layer. Let them sit for a minute before you flip them so they get a little color, then cook another minute until they curl and turn pink.
- Cook the aromatics:
- Take the shrimp out and set them aside, then add the rest of the oil. Toss in the onion, carrot, and garlic, and stir them around until the garlic smells toasty and the onion goes soft.
- Fry the rice:
- Break up the cold rice with your hands before it goes in, then stir fry it for a couple minutes. You want to hear it sizzle and see the grains start to separate.
- Add the sauces:
- Pour in the soy sauce, oyster sauce, sesame oil, and white pepper, then toss everything together until the rice is evenly coated and smells incredible.
- Finish with peas and shrimp:
- Stir in the peas and most of the spring onions, then fold the shrimp back in gently so they do not break. Let it all cook together for another minute or two until everything is hot.
- Taste and serve:
- Try a spoonful and add more soy sauce if it needs it. Pile it into bowls and scatter the last of the spring onions on top.
Save I made this for my brother once when he showed up unannounced after a long drive. He ate two bowls standing up at the counter and told me it was better than the place we used to go to after hockey practice when we were kids. I did not tell him it only took twenty minutes because I liked watching him think I had gone to some kind of trouble.
What to Do with Leftovers
It keeps in the fridge for a couple days and reheats well in a hot skillet with a splash of water to loosen it up. I have eaten it cold straight from the container at midnight and it still tasted good. If you have any shrimp left over, chop them up and toss them into an omelet the next morning.
How to Make It Your Own
Swap the shrimp for chicken thighs cut into small pieces, or use firm tofu if you want to skip the seafood. I have thrown in leftover roasted vegetables, scrambled an egg into the rice, and even stirred in a spoonful of chili crisp when I wanted some heat. A fried egg on top turns it into something that feels like a whole different meal.
Pairing and Serving Ideas
This does not need much alongside it, but a simple cucumber salad with rice vinegar cuts through the richness nicely. I like to squeeze lime over the top right before I eat it because the brightness wakes everything up. If you are feeling fancy, pour yourself a cold glass of Sauvignon Blanc and pretend you are at a restaurant instead of standing in your own kitchen.
- Serve it with lime wedges and let people squeeze their own.
- A drizzle of sriracha or chili oil adds heat without covering up the garlic.
- If you have cilantro, scatter some on top right before serving for a fresh herby note.
Save This is the kind of dish that makes you feel capable even on nights when everything else is a mess. It is fast, it is forgiving, and it tastes like you knew what you were doing all along.
Recipe Questions & Answers
- → What type of rice works best for this dish?
Day-old cooked jasmine rice is preferred as it’s drier and prevents clumping during stir-frying, ensuring a fluffy texture.
- → Can I substitute shrimp with other proteins?
Yes, chicken or tofu make excellent alternatives, offering different flavors while maintaining the dish’s balance.
- → How can I enhance the dish’s flavor?
Adding a fried egg on top or garnishing with fresh lime and extra spring onions can boost richness and brightness.
- → What cooking equipment is ideal for this preparation?
A large wok or skillet works best to allow fast, even stir-frying and to keep ingredients moving for even cooking.
- → Are there common allergens in this dish?
The dish contains shellfish, soy, and mollusks, but substitutions can be made to accommodate allergies, like using vegetarian oyster sauce and different proteins.