This is my go-to when I want something quick and delicious. Spicy Shrimp Fried Rice is a staple. It is so easy and versatile. You may add more vegetables, or a fried egg for more protein. I love the simplicity but still has bold flavors that you will crave again and again.
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This is a fantastic quick and easy lunch, dinner or side dish when you have friends over. If you're busy or lazy, this dish is for you. You can put whatever you want in it. Fried rice is such a versatile dish that I love using the same techniques for cleaning out your fridge.
If you love this spicy shrimp fried rice recipe, then I know you will love my other fried rice recipes like Cilantro Lime Rice, Shrimp Fried Rice, Garlic Fried Rice, and my all-time favorite Beef Pepper Rice.
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Spicy Shrimp Fried Rice Ingredients
- Day old rice
- Frozen shrimp or prawns (defrosted in ice-cold water for 10 minutes)
- Chili oil (I used Momofuku)
- Cloves of minced garlic
- Stalks of green onions (separate the white from the green part)
- Soy sauce or tamari
- White pepper
- Sesame oil
- Butter
- Avocado oil
Garnish:
- Fried garlic
- Momofuku chili oil
- Green onions
See recipe card for quantities.
How to make it
Prepare the Ingredients:
- Start by defrosting the shrimp in ice-cold water for 10 minutes. Once thawed, pat them dry with paper towels.
- Finely chop the green onions, separate the white parts and green parts.
- Mince the garlic cloves.
Sauté Shrimp:
- Heat a large wok or skillet over medium-high heat.
- Add butter to the pan. Add the shrimp, chili oil and a little bit of garlic and cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the pan and set them aside.
Infuse with Flavors:
- In the same pan, add oil and minced garlic. Sauté for about 30 seconds until fragrant. Add the white parts of the green onions and cook for an additional minute.
- Add the cold or slightly chilled cooked rice to the pan, breaking up any clumps. Add butter. Saute for 2 minutes until everything is well incorporated and the rice is fluffy.
- Add Stir in soy sauce (or tamari), white pepper, and sesame oil at the end. Mix well to coat the rice evenly.
Add Shrimp and Green Onions:
- Gently fold in the cooked shrimp and the green parts of the onions. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld and the rice to get a bit crispy.
Garnish and Serve:
- Garnish the spicy shrimp fried rice with fried garlic and a drizzle of Momofuku chili oil.
- Serve hot and enjoy this spicy and flavorful dish!
Optional: Customize Your Bowl:
Feel free to add extra toppings like a fried egg on top for extra protein.
Substitutions
- Day-Old Rice: Substitute day-old rice with freshly cooked rice that has been cooled and slightly dried, sushi rice, old cold rice, cauliflower rice, or brown rice (crispy rice). Using cold rice helps prevent it from becoming mushy during frying.
- Frozen Shrimp or Prawns: Replace frozen medium-sized shrimp with fresh shrimp or cooked chicken strips for an alternative protein source.
- Chili Oil: Create your own chili oil by combining regular oil with crushed red pepper flakes, or use your preferred hot sauce for spice.
- Minced Garlic: Use garlic powder, chil-garlic sauce, cloves garlic, or granulated garlic as a substitute for minced garlic.
- Green Onions: Replace green onions with regular onions or chives for a similar mild onion flavor.
- Soy Sauce or Tamari: Substitute teaspoon soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative.
- White Pepper: Replace white pepper with black pepper for a similar peppery flavor.
- Sesame Oil: Use toasted sesame oil or olive oil as a substitute for sesame oil.
- Butter: Replace butter with ghee or a plant-based butter alternative for a different flavor.
- Avocado Oil: Substitute avocado oil with olive oil or any other cooking oil with a high smoke point.
Equipment
- Wok
- Knife
- Cutting board
Storage
Storing Spicy Shrimp Fried Rice:
- Airtight Container: Transfer the fried rice to an airtight container to prevent moisture and odors from affecting its quality.
- Refrigeration: Store the spicy shrimp fried rice in the refrigerator for up to 2 days.
Reheating Spicy Shrimp Fried Rice:
- Microwave: Place a damp paper towel over the container or sprinkle a bit of water on the rice to add moisture. Reheat in the microwave, stirring occasionally to ensure even heating.
- Stovetop: Heat a bit of oil in a large pan, add the refrigerated fried rice, and stir fry over medium heat until thoroughly heated. Consider adding a splash of water to avoid dryness.
Top tips for making the best fried rice
- Choose the Right Tools:
Use a wok for the best results. The wide, sloping sides and high heat conductivity of a wok make it perfect for quick, even cooking.
- Preheat and Maintain High Heat:
Ensure your wok is hot before adding any ingredients. High heat is crucial for achieving that signature smoky flavor and texture associated with great fried rice.
- Mise en Place:
Have all your ingredients chopped, measured, and ready to go. Fried rice comes together quickly, so having everything prepared in advance is key.
- Add Vegetables Early: (if adding)
Start by stir-frying vegetables that take longer to cook, such as carrots or broccoli. This allows them to soften and absorb flavors.
- Season Gradually with Flavorful Ingredients:
Add a mix of white pepper, vegetarian oyster sauce, sesame oil, and soy sauce gradually while tossing the rice. These ingredients provide layers of flavor and depth.
- Incorporate Chili Oil:
For an extra kick of heat and flavor, drizzle in your favorite chili oil. Adjust the amount based on your spice preference.
- Use BUTTER:
Trust me on this, add butter while cooking your rice will bring it back to life. I learned this trick at Beni-Hana. Those teppanyaki chefs puts a decent amount of butter on the fried rice and it just tastes glorious. It is definitely the secret ingredient.
- Let the Rice Get Crispy:
Once the vegetables are tender, add the cold rice to the wok. Allow the rice to spread out in an even layer and let it cook undisturbed for a few minutes. This helps develop a delicious crispy layer on the bottom.
- Toss and Stir-Fry:
After letting the rice crisp up, start tossing and stir-frying. This ensures that every delicious whole grain of rice gets coated with the flavorful seasonings and develops a beautiful, slightly smoky taste.
- Adjust Seasonings:
Taste the fried rice and adjust the seasonings as needed. You might want to add a bit more soy sauce, sesame oil, or chili oil to suit your taste.
- Serve Hot and Garnish:
Plate your spicy tender shrimp fried rice hot off the wok. Garnish with sliced green onions and any additional toppings you desire for a burst of freshness.
These are the tips I do at home to get quality restaurant fried rice that everyone will love.
Spicy Shrimp Fried Rice - FAQs
Make it tasty with a mix of salty soy sauce, flavorful shrimp, and a bit of chili oil for a perfect balance.
Get everything ready (mise en place) before cooking, and use cold, day-old rice for the best texture. Keep things measured and close for a smooth cooking process.
Yes, use day-old rice. It keeps the dish from getting mushy while frying and ensures each grain stays separate for that perfect fried rice texture.
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Spicy Shrimp Fried Rice
Ingredients
Equipment
Method
- Start by defrosting the shrimp in ice-cold water for 10 minutes. Once thawed, pat them dry with paper towels.
- Finely chop the green onions, and separate the white parts and green parts.
- Mince the garlic cloves.
- Heat a large wok or skillet over medium-high heat.
- Add butter to the pan. Add the shrimp, chili oil and a little bit of garlic and cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the pan and set them aside.
- In the same pan, add oil and minced garlic. Sauté for about 30 seconds until fragrant. Add the white parts of the green onions and cook for an additional minute.
- Add the cold or slightly chilled cooked rice to the pan, breaking up any clumps. Add butter. Saute for 2 minutes until everything is well incorporated and the rice is fluffy.
- Add Stir in soy sauce (or tamari), white pepper, and sesame oil at the end. Mix well to coat the rice evenly. Taste to adjust flavor.
- Gently fold in the cooked shrimp and the green parts of the onions. Continue to cook for an additional 2-3 minutes, allowing the flavors to meld and the rice to get a bit crispy.
- Garnish the spicy shrimp fried rice with fried garlic and a drizzle of Momofuku chili oil.
- Serve hot and enjoy this spicy and flavorful dish!
Notes
- Feel free to add extra toppings like a fried egg on top for extra protein.
- Add a fried egg for more protein.
- Add veggies if you have some.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Tanya Neely says
love it
delicious
Adams says
wow love the momofoku chili oil!
E. G says
it'd be really nice if there was more veggies in it. I added my own but it is really good
Edith says
Minutes of cooking is perfect it did not make my shrimp chewy.
Isabelle C says
Prepping and cooking is easy just tossing all in.
JC says
My new meal prep for gainz!
Carmen Spillette says
Yessss