Chinese-American · main

Shrimp Fried Rice

Shrimp Fried Rice reads umami 8.4, richness 6.2 and salinity 5.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.7 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 8.4 · Richness 6.2 · Salinity 5.9 · Marine & Briny 4.2 · Allium 3.8 · Sweetness 3.7 · Nutty 3.6 · Funk & Ferment 2.6 · Herbaceous 1.8 · Earthy 1.3 · Bitterness 1.1 · Sourness 1.1 · Fruity 1.0 · Warm Spice 0.8 · Heat 0.6 · Floral 0.5

What's in it (14)

• cold cooked rice — 710 g
• shrimp — 454 g
• eggs — 300 g
• vegetable oil — 41 g
• yellow onion — 110 g
• carrots — 120 g
• frozen peas — 237 g
• scallions — 400 g
• garlic — 9 g
• soy sauce — 44 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• salt — 3 g
• white pepper — 1 g

Time & effort: about 17 min · effort: involved

Nutrition (per 100 g, engine-estimated): 98.7 kcal, 6 g protein, 3.4 g fat, 11 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the shrimp dry and toss with a pinch of the salt and white pepper; set aside while you prep the rest.
2. Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Pour in the eggs and cook, stirring to break them into small curds, until just set but still glossy, about 1 minute. Transfer to a bowl.
3. Add another tablespoon of oil to the wok and keep the heat high. Add the shrimp in a single layer and sear, undisturbed at first, until pink and just opaque through, about 1-2 minutes per side, 3 minutes total. Transfer to the bowl with the eggs.
4. Add the remaining tablespoon of oil, then the onion and carrots. Stir-fry until the onion turns translucent and the carrots start to soften at the edges, 3-4 minutes.
5. Add the garlic and scallion whites; stir-fry until fragrant, about 1 minute.
6. Add the cold rice, breaking up any clumps with the back of your spatula. Stir-fry over high heat, pressing the rice into the hot metal so it toasts rather than steams, until the grains separate and turn lightly golden at the edges, 4-5 minutes.
7. Push the rice to the sides of the wok to expose the center. Pour the soy sauce and oyster sauce into the center, then stir-fry to distribute the sauce evenly through the rice, about 1 minute.
8. Return the shrimp and eggs to the wok along with the peas. Toss everything together until the peas are heated through and the shrimp is warmed back up, 1-2 minutes.
9. Remove from the heat, drizzle with the sesame oil, and stir in most of the scallion greens. Taste and season with more salt if needed.
10. Plate immediately, scattered with the remaining scallion greens.

Dishes with a similar flavor shape

• Shrimp Lo Mein — Chinese-American
• Shrimp Teriyaki Stir-Fry — Japanese
• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Gulf Coast Cajun Shrimp Fettuccine — Cajun/Creole · Cajun
• Shrimp and Snow Pea Stir-Fry — Chinese-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.