Shrimp Fried Rice 海老チャーハン

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Shrimp Fried Rice | Easy Japanese Recipes at JustOneCookbook.com

What do you normally cook or prepare when it’s close to dinner time but nothing is ready? One of the dishes I turn to is this Shrimp Fried Rice because it’s made of ingredients that I usually can find in my kitchen. Plus wok charred fried rice with bit of egg and shrimp, who could resist right?

These days life gets so busy with my children’s activities and my blog work that quite often when it’s almost dinner time, I came to realize the dinner is not even ready. Of course eating out is always an option, but homemade food is more economical (especially with growing children) and much healthier. What to do? I have a lot of recipes that can prepared in 30 minutes and one of them is shrimp fried rice. Since I usually have frozen shrimp and leftover rice in my freezer, it’s easy to get the ingredients ready for shrimp fried rice.

You can substitute other proteins for shrimps as well. I typically make it with shrimp because it defrosts quickly and my children loves shrimp recipes, especially my son who absolutely loves Ebi Fry and Shrimp Tempura.

Shrimp Fried Rice | Easy Japanese Recipes at JustOneCookbook.com

These are a few tricks and tips to make the perfect fried rice.

Wok: You need a large wok or frying pan that has enough space for rice to move around. You need to be able to toss the rice and other ingredients while cooking. When you put too much rice and ingredients, the fried rice will form a big clump so I highly recommend to cook for 1-2 servings at a time.

Heat: Fried rice at the restaurant tastes good because it has that smoky flavor from the high temperature and the seasoned wok. Cooking over high heat is required and a layer of oil on a hot surface will form a non-stick coating on the wok. If the wok is not hot enough, rice will start sticking everywhere. Since you will be cooking on high heat, please make sure all the ingredients are prepped and ready to toss in. FYI, if you decide to use a non-stick frying pan, don’t use high heat as you will ruin your pan.

Oil: First of all, you will need a decent amount of oil to cook fluffy egg. I know you might prefer to use as little oil as possible. But at the same time, you don’t want your fried rice to stick on your pan and ruin your dinner right? Don’t worry about oily egg because later on when you add the egg back in the wok, the oil on egg will coat the rice and help rice separate from each other.

Rice: You can’t make fried rice with freshly cooked rice. Use day-old cold rice because it is more firm and has no excess moisture so it will separate and won’t be mushy. However, if you don’t have leftover rice in hand, make rice ahead and let the rice cool to reduce the moisture content.

Ingredients & Seasonings: Use ingredients which do not contain too much moisture. Extra moisture or too much saucy seasonings will turn the fried rice mushy. Other than that, be creative and use any leftover meats and veggies you find in the fridge (but keep it simple)!

Shrimp Fried Rice | Easy Japanese Recipes at JustOneCookbook.com

Here’s a quick video on How To Make Shrimp Fried Rice! Hope you enjoy making fried rice at home!

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Shrimp Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 shrimps (100 g, 3.7 oz), shelled and deveined
  • 1 leaf iceberg lettuce (30 g, 1 oz)
  • 1 scallion/green onion
  • 2 Tbsp. vegetable oil
  • 1 egg
  • 1 Tbsp. sesame oil
  • 1 tsp. sake
  • ¼ tsp. salt
  • 2 cups day-old cold cooked rice
  • ⅛ tsp. white pepper
  • Freshly ground black pepper
  • 1 tsp. soy sauce
    Shrimp Fried Rice Ingredients
Instructions
  1. If your shrimp is not shelled and deveined, please see How To Devein and Clean Shrimp. Cut shrimp into ½ inch (1.3 cm) pieces.
    Shrimp Fried Rice 1
  2. Cut iceberg lettuce and scallion into small pieces.
    Shrimp Fried Rice 2
  3. Gently whisk the egg in a small bowl.
    Shrimp Fried Rice 3
  4. Heat wok until surface almost smoking, add the oil and spread it around till it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.
    Shrimp Fried Rice 4
  5. In the same wok, add shrimp and then sake and salt. Cook until shrimp change color outside. Inside doesn’t have to be cooked through at this time. Take shrimp out onto the plate.
    Shrimp Fried Rice 5
  6. Add sesame oil and cook scallion, stir until nicely coated with oil.
  7. Add the rice and break up the chunks of rice. Toss the wok and mix well together.
    Shrimp Fried Rice 7
  8. When rice is coated with oil, put the egg and shrimp back in the wok again and toss all together. Add lettuce, white pepper, freshly ground black pepper and soy sauce. Toss the wok frequently and mix it all together. Serve immediately.
    Shrimp Fried Rice 8
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

 

 

 

 

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  1. I never thought to use lettuce in fried rice. The rest of the ingredients are pretty straightforward and will make a pretty tasty dish, I think

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    • I need to look into it if it’s common ingredient in Chinese fried rice, but iceberg lettuce is a common ingredient in Japanese fried rice. My favorite crab fried rice served at a Chinese restaurant in Chinatown in Yokohama, Japan always put iceberg lettuce in it – it’s one of my favorite ingredients in fried rice!

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  2. Eha

    Delightful and oh so easy a recipe for everyday cooking! With as many variations as you can think of!!! Love this and have checked I do it ‘your way’ 😀 ! I do !!!!

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  3. O.k. – so I’ve been making my fried rice all wrong! I do use leftover rice. :) Thanks for the hints for doing it right and the video! Great post and so very useful since fried rice is a pretty standard lunch for us. It comes together so easy and when I have leftover rice, there’s always something else I can throw in. Now I’ll just do it right. :)

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  4. So I have been meaning to buy a wok and this recipe has finally twisted my arm! I love making fried rice but I know a wok will make it much tastier. Can you believe I have never thought to freeze my leftover fried rice?? Crazy I know:) I appreciate all the tips too. Thanks Nami, can’t wait to try this!

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  5. Nami, I love this recipe – I often find myself much pressed for time to prepare dinner as well. Then it is the best to have recipes like this one on hand to prepare a healthy and delicious meal for the family. We also love shrimp and the lettuce in the fried rice also intrigues me much! It sounds absolutely fabulous!
    Thank you for sharing, dear friend!

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  6. I love anything with rice and even more cooked this way fried rice with shrimp. Thanks for sharing the step by step photos and the video. It’s all very helpful. Hope you had a good Mother’s day, Nami!

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  7. Who doesn’t like shrimp fried rice? One of my favorites. Yours is much lighter than what I often prepare, which I like. Love the addition of lettuce! I’ve never done that, and will. Really nice — thanks.

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  8. Julie B.

    Shrimp fried rice may be my most favorite dish of all time! Your videos are excellent, so clean and simple. I love that they are so direct, without any extra stuff to watch besides the recipe. Although it would be fun sometime to see you or your kids eating!

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    • Hi Julie! Thank you for leaving a comment here. You asked me a question on YouTube on my earlier video and I tried to answer, but I think it’s due to your privacy setting, i wasn’t allowed to reply to your comment/question. So sorry about that. I’m glad to hear you like my videos. When we are good at taking videos more we’ll try to implement different things. Thank you for your suggestion! :)

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  9. This is a quick recipe that will bring out the texture of every bit of ingredient as well as the scrumptious shrimp. This one adds up to my weekend dinner menu. Thank you, Namiko!

    Julie
    Gourmet Getaways

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  10. Your knife skills are very good, Nami. I love fried rice and I do hate it if it’s soggy. I dry out the rice the night before in the fridge and then make the fried rice the next day. I’ve only ever made Chinese fried rice though, not Japanese! It’s amazing how similar the recipes are! xx

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  11. I’m sure in your case eating at home is not only more economical but most of all much more delicious!
    Fried rice is also something we eat constantly (you would be surprised at the amount of Japanese rice two Europeans eat monthly!) because leftover rice is always there (to be frank I cook more on purpose 😉 ).
    I also have shrimp on my freezer… but in spite of all this, my fried rice is different from yours, so I’m very glad to learn a new way to prepare it. It looks fantastic, especially with the fluffy egg bits I never have in my rice (I must try them one day).

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  12. Nami-san, I call the month of May, May madness. It is crazy busy and these 30 minute or less meals are really good to have when short on time. I really love shrimp in my fried rice too. Take care, BAM

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  13. 栄養たっぷりのエビチャーハンはやはり美味しいですが、この食べ物は深い味があります。なぜと言うと、お母さんの代わりにいつもお手伝いさんの手で育ちましたのでいつもかわじさんはチャーハンを作って頂けられました。確かになみさんの子供さんも大人になる際、チャーハンの良い思い出があるでしょう。

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  14. I will definitely enjoy this, easy to assemble and seems so delicious. Only one problem though, 6 shrimps are not enough :). Nami, I like your simple, short video straight to the point.

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  15. I just love fried rice with all its possibilities! Yours looks so delectable, Nami! I can’t make it too often because fried rice is like potato chips with me…I can’t stop once I start eating! : )

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  16. Fried rice is perfect for a quick and tasty meal and this one looks perfect Nami! Your kids are so lucky to have you make all these amazing meals for them :)

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  17. Whenever I tell people that one of my favorite foods in the world is fried rice, most look at me weird. Thinking it`s nothing special. Haha. I remember the first time I made fried rice on my own when I was 12…I totally failed. I really do think a good wok and high heat is needed to make the perfect fried rice! Haha. I love this!

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  18. Natalie

    After my misadventure with deep frying agedashi tofu, I managed this dish a little better. We are surprised by how fragrant this dish turned out! I used negi instead of spring onion/scallion. I also realised that deshelling and deveining prawns isn’t as challenging as I had expected =) Will definitely be cooking this again! We are fried rice lovers =D Thank you for this recipe!

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    • Hi Natalie! Glad your fried rice turned out well! And yeah, it’s pretty easy to devein shrimps. Our favorite is salmon fried rice. Hope you will give that a try too. Thank you so much for your kind feedback. :)

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  19. Betty

    Love your website. We are going to Japan (3 couples) and I served a Japanese dinner when we met for final travel plans. Each recipe was easy to follow, delicious and eaten with chop sticks. I will return to your site for more recipes after our trip!

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    • Hi Betty! Thank you so much for your kind words! So happy to hear you enjoy cooking my recipes. Thank you! Have a safe and wonderful trip to Japan!

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