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Shrimp and Egg Fried Rice with Oyster Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Rice

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.