Recipe
Classic Shrimp & Egg Fried Rice
Classic Cantonese-style fried rice. Egg, shrimp, simple, and clean.
Method
Prep Everything First
- 01This moves fast once it starts. Have rice separated and cold, shrimp patted dry and seasoned with a pinch of salt and white pepper, eggs beaten, and everything within arm's reach before the pan goes on.
Fry the Rice
- 02Heat butter over high heat and quickly add cold rice, stir, and press flat. Leave completely undisturbed 1–2 minutes until the bottom toasts and starts to separate. Toss vigorously, pressing and folding until every grain is coated and glistening, 2–3 minutes. Remove from the pan.
Fry the Eggs
- 03Heat oil again to high and pour in beaten eggs and let them set for 5 seconds. Then scramble into large soft folds.
Add Shrimp
- 04Push egg to the edges. Add shrimp to the center and sear undisturbed 45–60 seconds until pink on the underside. Flip and cook 30 more seconds. Add back the rice.
Season and finish.
- 05Add in all your seasonings and stir vigorously to ensure everything is coated in sauce. Fold in green onions and serve with a drizzle of sesame oil.
Chef's note
- This dish is designed to have subtle flavors and paired with any dish on the table. If you're looking for a kick, add more soy sauce to taste or pair with chili crisp for a delicious boost.
- MSG is typically added to Cantonese fried rice and will boost the overall savory depth. It's left out here intentionally, as shrimp is naturally high in glutamates and delivers strong umami on its own. The goal of this dish is to highlight the natural flavor of the ingredients. If you want to add MSG, a small pinch in with the soy sauce is all you need.
- Cold day-old rice is non-negotiable. Fresh warm rice turns to mush. If you only have fresh rice, spread it on a tray and refrigerate uncovered for at least an hour.
- White pepper is the Cantonese signature. Black pepper can work as an alternative, but the flavor is completely different.