The Shrimp Fried Rice Recipe I Can't Live Without

Ingredients

• 1 medium Yellow Onion (peeled and diced)
• 0.5 cup Green Onion (green parts only, diced)
• 3 cloves Garlic (minced)
• 2 large Eggs (beaten)
• 2 tablespoons Low Sodium Soy Sauce (adds salty umami)
• 1 tablespoon Hoisin Sauce (adds sweetness and color)
• 1 teaspoon Sesame Oil (toasted sesame oil, use sparingly)
• 1 teaspoon Garlic Ginger Paste (store‑bought or homemade)
• 1 tablespoon Kerrygold Butter (unsalted, cut into cubes)
• 2 tablespoons Avocado Oil (high smoke point oil)
• 1 pound Shrimp (peeled, deveined, defrosted, large; patted dry)
• 0.5 cup Frozen Peas (thawed)
• 0.5 cup Frozen Carrots (thawed, diced)
• 1 teaspoon All-Purpose Seasoning (for shrimp seasoning)
• 1 teaspoon Lemon Bay Seasoning (citrus‑y flavor for shrimp)
• 1 teaspoon Chicken Bouillon Powder (contains MSG for umami boost)

Instructions

1. Dry the Cooked Rice

   Spread the freshly cooked white rice onto a baking sheet, breaking up clumps with your hands, and let it air‑dry for about 10 minutes.

   Time: PT10M

2. Pat Shrimp Dry

   Place the thawed shrimp on paper towels and press another towel on top to remove excess moisture.

   Time: PT2M

3. Season Shrimp

   Toss the dried shrimp with 1 tsp all‑purpose seasoning and 1 tsp Lemon Bay seasoning.

   Time: PT2M

4. Heat Oil and Butter

   Add 1 tbsp avocado oil and 1 tbsp Kerrygold butter to the wok over medium‑high heat until the butter melts.

   Time: PT2M

   Temperature: medium-high

5. Cook Shrimp

   Add the seasoned shrimp and stir‑fry for 1‑2 minutes, turning until pink and lightly browned.

   Time: PT2M

   Temperature: medium-high

6. Remove Shrimp

   Use a slotted spoon to transfer the cooked shrimp to a plate and set aside.

   Time: PT1M

7. Sauté Aromatics

   Add the diced yellow onion and green onion (and optional jalapeño) to the wok and stir‑fry until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium

8. Add Sesame Oil & Bouillon

   Stir in 1 tsp sesame oil and 1 tsp chicken bouillon powder, cooking for 1 minute.

   Time: PT1M

   Temperature: medium

9. Add Garlic & Ginger

   Add the minced garlic and garlic‑ginger paste, sauté for 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium

10. Stir‑Fry the Rice

    Add the dried rice to the wok, break up any remaining clumps with the spatula, increase heat to medium‑high, and stir‑fry for 5 minutes until each grain is lightly toasted.

    Time: PT5M

    Temperature: medium-high

11. Season the Rice

    Pour in 2 tbsp low‑sodium soy sauce and 1 tbsp hoisin sauce, tossing to coat evenly.

    Time: PT1M

12. Scramble Eggs

    Push the rice to one side, add 1 tsp avocado oil to the empty space, pour in the beaten eggs and let them set, then scramble gently until just cooked.

    Time: PT2M

    Temperature: medium

13. Combine Eggs with Rice

    Fold the scrambled eggs into the rice, mixing thoroughly.

    Time: PT30S

14. Add Peas and Carrots

    Stir in the thawed peas and carrots, cooking for another 2 minutes until heated through.

    Time: PT2M

    Temperature: medium

15. Return Shrimp

    Add the cooked shrimp back into the wok, toss everything together for 1 minute to re‑heat.

    Time: PT1M

    Temperature: medium-high

16. Serve

    Transfer the shrimp fried rice to serving plates, garnish with extra green onion if desired, and enjoy.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Shallots
• Instead of Green Onion: Chives
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Eggs: Egg substitute
• Instead of Low Sodium Soy Sauce: Regular soy sauce, Tamari
• Instead of Hoisin Sauce: BBQ sauce, Plum sauce
• Instead of Sesame Oil: Vegetable oil (less flavor)
• Instead of Garlic Ginger Paste: Fresh minced garlic and ginger
• Instead of Kerrygold Butter: Margarine
• Instead of Avocado Oil: Vegetable oil, Canola oil
• Instead of Shrimp: Chicken breast, Pork strips, Tofu
• Instead of Frozen Peas: Fresh peas
• Instead of Frozen Carrots: Fresh diced carrots
• Instead of All-Purpose Seasoning: Salt and pepper
• Instead of Lemon Bay Seasoning: Lemon zest + salt
• Instead of Chicken Bouillon Powder: Miso paste, Soy sauce

Equipment Needed

• Wok or Large Skillet
• Spatula
• Cutting Board
• Chef Knife
• Measuring Spoons
• Mixing Bowl (optional)
• Slotted Spoon (optional)
• Baking Sheet (optional)

Critical Steps — Do Not Skip

• Dry the Cooked Rice
• Pat Shrimp Dry
• Heat Oil and Butter
• Cook Shrimp
• Stir‑Fry the Rice

Chef Tips from the Video

• Use a wok for the best high‑heat stir‑fry; a large skillet works if a wok isn’t available.
• Add a pinch of sugar with the hoisin if you prefer a sweeter profile.
• Finish with a drizzle of extra sesame oil for aroma right before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Not recommended due to shrimp texture, but can freeze for up to 1 month if reheated gently.

Room temperature: Can sit out for up to 2 hours; discard after that.

Make-Ahead Tips

• Cook and dry the rice a day ahead; store uncovered in the fridge.
• Pat and season shrimp, then keep refrigerated until ready to cook.
• Pre‑measure sauces in a small bowl for quick addition.

Frequently Asked Questions