I have a confession to make: shrimp fried rice with sesame oil is one of those dishes that I could eat every day and never get bored. There’s just something about the combination of juicy shrimp, the satisfying bite of perfectly cooked rice, and that unmistakable aroma of sesame oil that makes my taste buds do a little happy dance. This recipe isn’t just another meal; it’s a go-to comfort dish that I’ve made countless times, tweaking it along the way to get it just right.
Why I Love This Recipe
When I first started experimenting with cooking, I always found myself gravitating towards simple, yet flavorful dishes. Shrimp fried rice with sesame oil was one of the first recipes that I felt truly proud of. The thing I love most about it is how it manages to be both comforting and indulgent while still being quick and easy to prepare. Even on the busiest of days, I can whip this up in under 30 minutes, and it feels like a treat every time.
One thing I’ve learned is that the quality of the ingredients really matters here. Fresh, succulent shrimp makes a world of difference, and using day-old rice is key to getting that perfect, non-sticky texture. And of course, the sesame oil—the ingredient that ties everything together. Its rich, nutty flavor is what gives this dish its signature taste. I’ve tried it with both toasted and regular sesame oil, and while both are delicious, I find that toasted sesame oil adds a depth that’s hard to beat.
Ingredients You’ll Need
Here’s what you’ll need to make this shrimp fried rice with sesame oil:
- 1 lb of shrimp (peeled and deveined)
- 3 cups of cooked rice (preferably day-old)
- 2 tablespoons of sesame oil (toasted or regular)
- 2 tablespoons of vegetable oil (for frying)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup of frozen peas and carrots (thawed)
- 2 large eggs (beaten)
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- Salt and pepper to taste
- 2 green onions (sliced, for garnish)
Step-by-Step Instructions
1. Prepare the Ingredients
Before I start cooking, I like to have everything prepped and ready to go. The first thing I do is pat the shrimp dry with paper towels. This helps them get a nice sear in the pan. I also make sure the rice is cold, which helps it fry up nicely without clumping together.
2. Cook the Shrimp
Heat a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook them for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can go from perfectly cooked to rubbery in a matter of seconds. Once they’re done, remove them from the pan and set them aside.
3. Scramble the Eggs
In the same pan, add a little more oil if needed and pour in the beaten eggs. Stir them gently as they cook, and once they’re fully scrambled, remove them from the pan and set them aside with the shrimp.
4. Cook the Vegetables
Add the remaining vegetable oil to the pan and throw in the chopped onions and minced garlic. Sauté them for about 2 minutes until the onions are translucent and the garlic is fragrant. Next, add the peas and carrots and cook them for another 2-3 minutes until they’re heated through.
5. Fry the Rice
Now, it’s time for the star of the show—the rice. Add the cold, cooked rice to the pan, breaking up any clumps with a spatula. The key here is to spread the rice out in the pan and let it fry for a couple of minutes before stirring. This helps the rice develop a nice, slightly crispy texture. After about 3 minutes, stir in the soy sauce and oyster sauce, making sure the rice is evenly coated.
6. Combine Everything
Once the rice is perfectly fried, add the cooked shrimp and scrambled eggs back into the pan. Pour the sesame oil over the top and give everything a good stir to combine. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve and Enjoy
Transfer the shrimp fried rice to a serving dish and garnish with sliced green onions. I like to serve it hot, straight from the pan, when all the flavors are at their peak. This dish is great on its own, but you can also serve it with a side of stir-fried vegetables or a light soup if you’re feeling fancy.
Chef’s Tips for Perfect Shrimp Fried Rice
I’ve made this recipe more times than I can count, and along the way, I’ve picked up a few tips that make a big difference:
- Use Day-Old Rice: Freshly cooked rice is too soft and will turn mushy when fried. Day-old rice is firmer and less sticky, making it perfect for fried rice.
- Get the Pan Hot: Make sure your pan or wok is piping hot before you start cooking. This helps to quickly sear the shrimp and gives the rice a nice, toasty flavor.
- Don’t Overcrowd the Pan: Cook the ingredients in batches if necessary. Overcrowding the pan will lower the temperature and cause the ingredients to steam instead of fry.
- Use Toasted Sesame Oil: If you can find it, toasted sesame oil adds a deep, rich flavor that regular sesame oil doesn’t quite match.
Variations You Might Like
One of the great things about shrimp fried rice is how versatile it is. Here are a few variations I’ve tried:
- Chicken Fried Rice: Swap out the shrimp for diced chicken breast or thighs. Cook the chicken first, just like you would with the shrimp, and then follow the rest of the recipe as is.
- Vegetarian Fried Rice: Leave out the shrimp and add more vegetables like bell peppers, zucchini, or broccoli. You can also add tofu for extra protein.
- Spicy Fried Rice: Add a tablespoon of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.
- Pineapple Fried Rice: Add diced pineapple chunks for a sweet and savory twist. The sweetness of the pineapple pairs beautifully with the salty soy sauce and savory sesame oil.
Nutritional Information
For those who like to keep track of their nutritional intake, here’s a breakdown of what you’re getting with each serving of this shrimp fried rice (based on 4 servings):
- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 3g
- Sodium: 1200mg
This dish is packed with protein from the shrimp and eggs, and the sesame oil and vegetable oil provide healthy fats. It’s a satisfying meal that will keep you full without weighing you down.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This will help them sear properly and avoid turning out watery.
Q: What’s the best rice to use for fried rice?
A: Jasmine rice or long-grain white rice works best because they cook up light and fluffy. Avoid short-grain rice, which is stickier and can result in clumpy fried rice.
Q: Can I make this dish ahead of time?
A: You can make the fried rice ahead of time and store it in the refrigerator for up to 3 days. Just be aware that the texture of the rice may soften a bit after reheating. If possible, try to cook the shrimp fresh, as they tend to get rubbery when reheated.
Q: How can I make this dish gluten-free?
A: To make this recipe gluten-free, use tamari or a gluten-free soy sauce and ensure that the oyster sauce you choose is also gluten-free.
Q: What should I do if I don’t have a wok?
A: No wok, no problem! A large non-stick skillet or a cast-iron pan works just as well. Just make sure it’s large enough to stir-fry the ingredients without overcrowding.
Final Thoughts
Making shrimp fried rice with sesame oil has become second nature to me, and it’s one of those recipes that I know will always hit the spot. Whether I’m cooking for myself or serving it to friends and family, it’s a dish that never disappoints. Plus, it’s incredibly adaptable, so you can easily switch things up based on what you have on hand or what you’re craving.
I hope you’ll give this recipe a try and see for yourself how delicious it is. If you do, I’d love to hear how it turned out for you—feel free to leave a comment below or share your version on social media. Happy cooking!