Save to Pinterest My roommate in college used to make this during exam week when we were both too tired to think straight but needed something that actually tasted like effort went into it. The way our tiny apartment would smell after she finished still makes me smile.
Last month I made this for my sister who swears she cant cook anything beyond toast. She sent me a photo the next day of her own version with the caption I did it. Thats the kind of recipe this is.
Ingredients
- Medium shrimp: Cold shrimp cooks more evenly so pull them from the fridge right before you start
- Eggs: Room temperature eggs scramble up lighter and fluffier
- Frozen mixed vegetables: No chopping required and they hold up perfectly in high heat
- Scallions: Save some of the green parts for garnish to make it look finished
- Cooked jasmine rice: Day old rice separates into individual grains instead of turning into mush
- Soy sauce: Low sodium gives you more control over the salt level
- Oyster sauce: Adds depth but the recipe works fine without it if you dont have any
- Sesame oil: A tiny amount goes a long way so measure carefully
- White pepper: Earthier than black pepper and barely visible in the finished dish
- Vegetable oil: Canola or grapeseed work too because they handle high heat without smoking
Instructions
- Get your pan hot:
- Heat the oil until it shimmers and a drop of water sizzles immediately
- Cook the shrimp:
- Sear them quickly until they turn pink then pull them out before they toughen
- Scramble the eggs:
- Move them constantly so they stay creamy and soft
- Warm the vegetables:
- A quick minute in the hot pan is all they need
- Add the rice:
- Break up clumps with your spatula and let it get slightly crispy in spots
- Combine everything:
- Pour in the sauces and toss until every grain is coated and glossy
- Finish with scallions:
- Give them one last toss just to wilt the greens slightly
Save to Pinterest This became my go to when I moved into my first apartment and realized cooking actual meals was harder than it looked. Now its the thing I make when I want to feel like an adult without trying too hard.
Making It Your Own
Swap the shrimp for diced chicken breast or cubes of firm tofu. Cook them the same way and adjust the timing based on what you are using. The sauce mixture works with pretty much any protein.
Rice That Actually Works
Spread cooked rice on a baking sheet and chill it in the fridge for at least an hour. Breaking it up ahead of time means you wont be fighting clumps while everything else is overcooking.
Serving Ideas
This works for dinner lunch or even a late night breakfast. I have eaten it standing over the counter at midnight more times than I should admit.
- Set out chili oil on the table for heat lovers
- Serve with quick pickled cucumbers for something fresh
- Keep extra soy sauce nearby for people who like it salty
Save to Pinterest Some of the best meals are the ones that barely feel like cooking at all.
Recipe FAQs
- → What type of rice is best for this dish?
Day-old jasmine rice works best as it’s chilled and less sticky, preventing clumps during stir-frying.
- → Can I substitute the shrimp with other proteins?
Yes, chicken or tofu can be used as alternatives, or omit protein for a vegetarian option.
- → How do I prevent the rice from sticking together?
Using cooled, leftover rice helps keep grains separate when stir-fried, achieving the ideal texture.
- → What sauces add the most flavor in this preparation?
Soy sauce and oyster sauce provide a savory umami boost, complemented by sesame oil’s nuttiness.
- → Are there any recommended garnishes to enhance taste?
Sliced scallions and toasted sesame seeds add fresh and crunchy finishing touches to the dish.