Rice dishes · Korean home cooking

Shrimp fried rice

Name: Shrimp fried rice
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Raw peeled shrimp, thawed and deveined — about 12 medium shrimp (150 g); Large eggs — 2 eggs; Neutral oil — 1 level tablespoon (15 ml); Spring onion — 1 small stalk (20 g); Carrot — 1/4 small carrot, finely diced (30 g); Soy sauce — 1 level teaspoon (5 ml); Ground black pepper — 1 small pinch

Juicy shrimp, golden egg and tiny carrot pieces tossed with rice and spring onion. Cook the shrimp separately first so they stay tender while the rice becomes hot.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Raw peeled shrimp, thawed and deveinedabout 12 medium shrimpOriginal quantity: 150 g
Substitute available
If Raw peeled shrimp, thawed and deveined is unavailable

Use instead
Fully cooked peeled shrimp

Substitute quantity
about 12 medium shrimpReference quantity: 150 g

Pat dry and add only in the final step for 1–2 minutes until piping hot. Do not fry cooked shrimp for the full raw-shrimp cooking time.
Large eggs2 eggs
Essential
Keep both eggs and cook until completely set. They give the rice its egg flavour and texture.
Neutral oil1 level tablespoonOriginal quantity: 15 ml
Substitute available
If Neutral oil is unavailable

Use instead
Canola or sunflower oil

Substitute quantity
1 level tablespoonReference quantity: 15 ml

Use one unflavoured cooking oil and keep the same cooking heat.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Carrot1/4 small carrot, finely dicedOriginal quantity: 30 g
Optional
May be omitted. Do not replace it with extra sauce; the rice will have less colour and crunch.
Soy sauce1 level teaspoonOriginal quantity: 5 ml
Substitute available
If Soy sauce is unavailable

Use instead
Fine salt and water

Substitute quantity
1/8 level teaspoon salt plus 1 level teaspoon waterReference quantity: 0.75 g salt + 5 ml water

Mix first and add where the soy sauce is added. The flavour will be simpler; do not also add extra salt.
Ground black pepper1 small pinch
Optional
May be omitted for a milder bowl.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Use 2 loosely filled paper cups of cooked rice, about 300 g, with the clumps loosened. Pat the thawed peeled shrimp dry; cut large ones in half. Dice the carrot finely, slice the spring onion and beat the 2 eggs. Keep raw shrimp and its utensils away from ready-to-eat food.
Step 1
Step 2

Heat a nonstick pan over medium-high heat with 1/2 level tablespoon of the measured oil. Add the raw shrimp in one layer and cook for about 1–2 minutes per side, until the flesh is pearly and opaque throughout. Transfer to a clean plate; do not reuse the raw-shrimp plate.
Step 2
Step 3

Add the remaining 1/2 level tablespoon oil to the pan. Stir-fry the white spring-onion rings and finely diced carrot for about 1 minute over medium heat, until the carrot begins to soften.
Step 3
Step 4

Push the vegetables aside and pour in the beaten eggs. Stir for about 1 minute until all the egg is fully set, then combine with the vegetables. Do not leave wet egg underneath the rice.
Step 4
Step 5

Add the cooked rice and fold for 2–3 minutes over medium-high heat, breaking up clumps. Drizzle 1 level teaspoon soy sauce at the pan edge and stir through. The rice must be piping hot throughout; aim for 74°C when reheating chilled rice.
Step 5
Step 6

Return the cooked shrimp and add the green spring onion and optional pepper. Toss for 30–60 seconds, just until the shrimp are hot again, then divide between two bowls. If using the cooked-shrimp replacement, add it here instead and heat for 1–2 minutes until piping hot.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains shrimp and egg; soy sauce may contain soy and wheat. The 15-minute time assumes thawed shrimp. Thaw frozen shrimp in the refrigerator before starting, not on the kitchen counter. Do not rely on a browned surface to judge whether raw shrimp is cooked.