Before you cook
Background Recipe story & origin
Fried rice is a fundamental Chinese dish that becomes leftover rice into a satisfying meal. The technique requires day-old rice (which is drier and fries without becoming mushy) and high heat to achieve wok hei - the prized smoky char. Shrimp fried rice became a Chinese-American takeout staple, combining readily available shrimp with the quick cooking technique. The key is speed, heat, and not overcrowding the wok.
Before you start Equipment you'll need
- wok — stir-frying
Safety Safety & allergen notes
- Wok should be smoking hot.
- Work quickly; fried rice cooks fast.
- Do not overcrowd the wok.
Non-negotiables Rules for success
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Use day-old rice.
Day-old rice is dry and fries without becoming mushy
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Heat wok until smoking.
High heat creates wok hei - the breath of the wok
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Work in batches if needed.
Overcrowding steams instead of fries
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Add soy sauce at the end.
Early soy sauce makes rice soggy
Prep Get set first
About 10 min of prep
- Break up cold rice
- Beat eggs
- Prep all vegetables
- Measure sauces
- Heat wok until smoking
Good fried rice needs day-old rice, high heat, and speed. Fresh rice becomes mushy; cold rice fries properly.
Ingredients
Instructions
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Cook the shrimp and eggs
Heat wok over high heat (400-450°F surface) until smoking. Add 1 tablespoon oil. Stir-fry shrimp with pinch of salt 2 minutes until pink. Remove. Add 1 tablespoon oil. Add eggs and scramble until just set. Remove.
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Fry the rice and finish
Add remaining oil to wok over high heat (400-450°F surface). Add garlic, stir 10 seconds. Add rice and spread flat. Let sit 30 seconds to char, then toss. Repeat. Add peas. Add soy sauce around edges of wok. Toss to combine. Return shrimp and eggs. Add scallions, sesame oil, and white pepper. Toss and serve.
Chef's notes
Day-old rice is essential; spread fresh rice on sheet pan to dry.
Wok hei is the smoky flavor from high-heat cooking.
This is the foundation for all fried rice.
Customize with whatever seafood is available.