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Classic Soy-Butter Shrimp Fried Rice
A 36-minute Asian-American dinner for 4 — 560 calories per serving.
per serving, estimated
Plump shrimp tossed with day-old jasmine rice, scrambled egg, and crisp vegetables in a savory soy-butter sauce — a satisfying one-pan dinner ready in under 30 minutes.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds large shrimp, peeled and deveined (21–25 count) (patted dry)
- 4 cups day-old cooked jasmine rice (cold, broken up)
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 3 Large eggs (lightly beaten)
- 1 cup frozen peas and carrots mix (thawed)
- 1 yellow onion (finely diced)
- 4 garlic cloves (minced)
- 1 teaspoon fresh ginger (finely grated)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- ½ teaspoon Kosher salt
- 4 scallions (thinly sliced, white and green parts separated)
- 1 tablespoon toasted sesame seeds — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Pat 1¼ pounds shrimp dry with paper towels, then season with ¼ teaspoon white pepper and ½ teaspoon kosher salt. 3 min
- Finely dice the yellow onion and thinly slice the 4 scallions, keeping the white and green parts in separate piles. 5 min
- Mince the 4 garlic cloves. 3 min
- Finely grate 1 teaspoon fresh ginger. 2 min
- In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil; set the sauce aside. 2 min
- Lightly beat the 3 eggs in a small bowl and break the 4 cups cold day-old jasmine rice into individual grains with your hands. 3 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large wok or 12-inch skillet over high heat until shimmering, add the shrimp in a single layer, and cook 1–1½ minutes per side until just pink and opaque; transfer to a plate. 4 min
- Timing-sensitive step. Add 1 tablespoon neutral oil to the same pan over high heat, add the beaten eggs, and scramble them in large curds for about 1 minute until just set; push to the side of the pan. 2 min
- Timing-sensitive step. Add 1 tablespoon butter to the pan, then sauté the diced onion and scallion whites for 2 minutes until softened, then stir in the garlic and ginger and cook 30 seconds until fragrant. 3 min
- Timing-sensitive step. Add the remaining 2 tablespoons butter and the rice to the pan; press the rice into the pan and toss every 30 seconds for 3–4 minutes until the grains are heated through and beginning to crisp. 4 min
- Timing-sensitive step. Stir in the 1 cup thawed peas and carrots and pour the soy-oyster sauce over the rice; toss everything together over high heat for 1–2 minutes until the sauce is evenly absorbed. 2 min
- Timing-sensitive step. Return the cooked shrimp and scrambled eggs to the pan and toss to combine and heat through for about 1 minute.
- Transfer to a serving platter or bowls and garnish with the scallion greens and 1 tablespoon toasted sesame seeds (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.