When it comes to comfort food with a punch of umami and just the right balance of texture and flavor, few things hit the spot like Shrimp and Egg Fried Rice with Oyster Sauce. This dish takes the foundation of a traditional chinese egg fried rice and elevates it with succulent shrimp, silky scrambled eggs, and a glossy oyster sauce glaze that ties everything together beautifully. It’s perfect for a quick weeknight meal, makes excellent use of leftover rice, and is endlessly customizable. Whether you're craving something a little different from your usual chicken egg fried rice or you're on the hunt for exciting dinner ideas, this version is bound to become a repeat favorite.
Shrimp and Egg Fried Rice with Oyster Sauce
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Wok or large nonstick skillet A wok gives you high heat and plenty of room to toss the ingredients without overcrowding. If you don’t have one, a large sauté pan or nonstick skillet works just fine.
Spatula or wooden spoon For stirring and tossing the ingredients without damaging your cookware.
Rice cooker or pot (optional) For making rice in advance if you don’t already have leftovers. Remember, for the best fried rice texture, cold rice is ideal.
Knife and chopping board For prepping your vegetables and shrimp.
Proteins
- 1 cup medium shrimp peeled and deveined (use fresh or frozen; tail-off for convenience)
- 2 large eggs
- 1 tsp sesame oil for scrambling the eggs
Rice & Veggies
- 3 cups cold cooked jasmine rice (a day old is best for texture)
- ½ cup diced carrots
- ½ cup frozen peas
- ¼ cup chopped scallions both green and white parts
- ¼ cup finely chopped onions
- 2 cloves garlic minced
- 1 tsp grated ginger optional but recommended
Sauces & Seasonings
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce for color and depth
- 1 tsp fish sauce optional for added umami
- Salt and pepper to taste
- 1 –2 tbsp vegetable oil for stir-frying
Prepare the Rice
If you don’t have leftover rice, cook your jasmine rice and let it cool completely—ideally overnight in the fridge. This drying process keeps it from turning mushy during stir-frying. If you're wondering how to make egg fried rice the right way, always start with cold, firm rice.
Scramble the Eggs
Heat 1 tsp sesame oil in your wok or skillet over medium heat. Crack the eggs into the pan and scramble until just set. Remove them from the wok and set aside. This technique is common in korean egg rice and other asian egg recipe traditions—light, fluffy eggs that are cooked separately before being folded into the rice.
Sauté the Aromatics
In the same pan, increase the heat to medium-high and add vegetable oil. Toss in the onions, garlic, and ginger. Stir-fry until fragrant—about 30 seconds to 1 minute.
Cook the Shrimp
Add the shrimp to the aromatics and cook until pink and opaque, about 2–3 minutes. Remove the shrimp and set aside to avoid overcooking.
Vegetables In
Toss in the diced carrots and stir-fry for 2 minutes, then add the peas and cook for another minute. Keep the vegetables crisp-tender for a nice contrast in texture.
Add the Rice
Break up any clumps of rice with your fingers before adding it to the wok. Stir-fry everything together for 2–3 minutes. If you’re adapting this into a veggie fried rice with egg, simply skip the shrimp and throw in more colorful veggies like bell peppers or snap peas.
Sauce It Up
Drizzle in the oyster sauce, light soy sauce, dark soy sauce, and fish sauce if using. Stir vigorously to coat every grain of rice evenly. You want that signature glossy look typical in a chinese fried rice recipe authentic to takeout-style flavors.
Reunite the Ingredients
Return the shrimp and scrambled eggs to the wok. Toss everything together gently to combine and reheat. Taste and adjust seasoning with salt and pepper if needed.
Garnish and Serve
Sprinkle chopped scallions on top and serve hot. If you're feeling fancy, add a drizzle of toasted sesame oil or chili crisp for extra punch.
Pairings
This dish is quite filling on its own, but if you’re planning a larger spread or looking for complementary flavors, consider these:
- Hot and Sour Soup: Balances the rich oyster sauce in the fried rice.
- Stir-Fried Bok Choy or Gai Lan: A light, garlicky green side dish is the perfect fresh contrast.
- Spring Rolls: Crispy veggie or shrimp spring rolls add texture and crunch.
- Pickled Vegetables: A tangy, bright component that cleanses the palate.
For drinks, jasmine tea or a cold barley tea would match well, or go modern with a crisp lager or sparkling water infused with citrus.
FAQs
1. Can I use chicken instead of shrimp?
Absolutely! If you're leaning more toward a chicken fried rice recipe chinese style, diced chicken thigh or breast works great. Make sure to cook it fully before adding other ingredients.
2. What’s the best rice to use?
Day-old jasmine rice is ideal for any fried rice egg recipe. Basmati can work if you're going for an egg fried rice recipe indian twist, but it’s less sticky than jasmine.
3. Do I need oyster sauce?
Oyster sauce adds depth and a rich, slightly sweet umami flavor. If you're avoiding shellfish, try a vegetarian oyster sauce made with mushrooms.
4. Can I make this vegetarian?
Yes, simply skip the shrimp and add more vegetables or tofu. You'll still get great flavor, especially with the egg and oyster sauce.
5. How is this different from a special fried rice recipe?
Special fried rice often includes a mix of meats like chicken, pork, and shrimp. This recipe focuses on shrimp and egg, but you can definitely turn it into your own special fried rice by mixing proteins.
