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Shrimp with Rice

Shrimp with Rice

This Shrimp with Rice recipe combines tender shrimp, fluffy rice, and a savory Asian-style sauce for a deliciously satisfying meal ready in under 30 minutes. Each bite delivers umami richness, subtle sweetness, and the perfect balance of flavor and texture — ideal for busy weeknights or casual dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Stir-Fry Base
  • 3 tbsp peanut oil (or vegetable oil), divided
  • 2 large eggs, lightly beaten
  • 0.75 cup diced chicken breast, trimmed of excess fat (substitute for Cut the meat or Chinese sausage)
  • 2 cloves garlic, finely minced
  • 3 tsp fresh ginger, grated or finely chopped
  • 0.5 medium onion, finely chopped (about ¾ cup)
For the Shrimp & Rice
  • 150 g small shrimp or prawns, cooked and peeled (or raw, if fresh)
  • 3 cups cooked long-grain white rice, preferably chilled
  • 3 scallions green onions, thinly sliced
  • 1 tbsp Chinese cooking wine or replace with stock for alcohol-free version
  • 0.5 tsp sugar
For the Sauce
  • 1 tbsp oyster sauce
  • 1.5 tbsp soy sauce (light or all-purpose) use tamari for gluten-free option
  • 0.5 tsp toasted sesame oil (dark roasted)

Method
 

  1. In a small bowl, combine oyster sauce, soy sauce, and sesame oil. Mix well and set aside.
  2. Heat 1 tbsp oil in a wok over medium heat. Add beaten eggs and scramble until just set. Transfer to a plate.
  3. Increase heat to high. Add diced chicken and cook 2 minutes until golden and crisp. Remove and set aside.
  4. Add remaining oil, then garlic and ginger. Stir-fry 20 seconds until fragrant. Add onion and cook 2 minutes until lightly golden. Deglaze with Chinese cooking wine and sugar, letting it bubble for 20 seconds.
  5. Add shrimp and stir-fry 1–2 minutes until heated through (or until pink if raw).
  6. Stir in rice, sauce mixture, eggs, and chicken. Stir-fry 2–3 minutes, breaking up clumps until rice is evenly coated and slightly crispy. Mix in most of the scallions.
  7. Transfer to a serving dish, top with remaining scallions, and serve hot. Enjoy!

Notes

Use cold, day-old rice for the best fried rice texture. Substitute the cooking wine with stock for an alcohol-free version. For extra nutrition, add peas, carrots, or bell peppers. Store leftovers for up to 3 days and reheat in a skillet with a splash of soy sauce.