Fried Rice with Shrimp 1953
Transport your taste buds back to the 1950s with this classic-inspired Fried Rice with Shrimp 1953 recipe—a timeless dish bursting with vibrant flavors and textures. Perfectly cooked shrimp, fluffy scrambled eggs, and a medley of colorful vegetables like carrots and peas come together in every bite of this savory stir-fry. Seasoned with a flavorful blend of soy sauce, oyster sauce, and sesame oil, this quick and easy fried rice recipe is the ultimate weeknight dinner, ready in just 30 minutes. The use of chilled, day-old rice ensures that each grain stays delightfully separate and perfectly coated in seasoning. Garnished with fresh scallions for a pop of color and added aroma, this shrimp fried rice is as satisfying as it is nostalgic—ideal for family meals or impressing guests.
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 1 pound large shrimp (peeled and deveined)
- 2 large eggs
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 4 stalks scallions (chopped)
- 1 medium carrot (diced)
- 1 cup frozen peas
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing all your ingredients. Make sure the cooked white rice is cooled to avoid clumping during cooking. Chop the scallions, dice the carrot, and mince the garlic.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until they turn pink and are fully cooked. Remove the shrimp from the pan and set aside.
Crack the eggs into a small bowl and lightly beat them with a fork. Add 1 more tablespoon of vegetable oil to the skillet, then pour in the eggs. Stir gently to scramble them, breaking them into small pieces as they cook. Remove the scrambled eggs and set aside with the shrimp.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the diced carrots and frozen peas, cooking for 3–4 minutes or until tender.
Push the vegetables to one side of the skillet and add the rice. Stir-fry the rice for 2–3 minutes, breaking up any clumps with your spatula.
Add the soy sauce, oyster sauce, sesame oil, salt, and black pepper to the skillet. Mix well to evenly coat the rice and vegetables.
Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together until the ingredients are evenly distributed and heated through, about 2 more minutes.
Turn off the heat and sprinkle the chopped scallions over the fried rice. Give it one final stir.
Serve the fried rice hot, garnished with additional scallions if desired. Enjoy your 1953-style shrimp fried rice!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
