Shrimp Fried Rice

Better than takeout — crispy, savory shrimp fried rice made with day-old 4 Sisters Jasmine White Rice for the perfect wok-tossed texture. Quick enough for a weeknight, impressive enough for guests.

Ingredients

• 3 cups cooked and chilled 4 Sisters Jasmine White Rice (preferably day-old)
• 1 lb medium shrimp, peeled and deveined
• 3 large eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 4 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• White pepper to taste

Instructions

1. Season shrimp lightly with salt and white pepper. Set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add shrimp in a single layer and cook 1–2 minutes per side until pink and cooked through. Transfer to a plate.
3. Add remaining oil to the pan. Add garlic, ginger, and green onion whites. Stir-fry 30 seconds until fragrant.
4. Add cold rice. Break up any clumps and spread in an even layer. Let it sit undisturbed for 1–2 minutes to develop a slight crisp, then stir-fry for 3 minutes.
5. Push rice to the sides of the pan. Pour beaten eggs into the center and scramble until just set, then fold into the rice.
6. Add peas and carrots. Stir-fry 1 minute.
7. Return shrimp to the pan. Add soy sauce and oyster sauce. Toss everything together for 1–2 minutes until hot and well coated.
8. Remove from heat, drizzle with sesame oil, and garnish with green onion greens. Serve immediately.

Tips

• Day-old refrigerated rice is key — freshly cooked rice is too moist and will steam instead of fry.
• High heat is essential. If your pan isn't getting hot enough, cook in batches.
• Substitute chicken, tofu, or crab for the shrimp.