Golden Shrimp Fried Rice is a classic home-style dish. The rice is loose and golden, and the shrimp are bouncy and sweet. Using only egg yolks to coat the rice gives it a beautiful golden color, while marinating the shrimp in egg white makes them extra tender. The seasoning is kept simple to highlight the egg and shrimp flavors. Stir-fried over high heat for that “wok hei” flavor—perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 150g shrimp (fresh, deveined)
· 2-3 eggs (use only the yolks; reserve a little egg white for marinating the shrimp)
· Green peas, corn kernels, and diced carrot, as needed (for color and flavor, optional)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce
· 1 tbsp cooking wine (for marinating the shrimp)
· 1 tsp cornstarch (for marinating, locks in moisture)
· A little egg white (for marinating, makes it tender)
· A pinch of white pepper powder
· Salt, to taste
· 1 tbsp lard (for stir-frying, adds richness)
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Shrimp
Devein the shrimp, wash, and drain. Add the cooking wine, cornstarch, a little egg white, a pinch of salt, and white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: This keeps the shrimp bouncy and tender. - Coat the Rice with Egg Yolks
Beat the egg yolks and pour them over the cold rice. Mix with chopsticks until every grain is coated. ⚠️ Note: Using only yolks gives the rice a deeper golden color. Coating the rice ensures distinct grains and a richer egg aroma. - Stir-fry the Shrimp
Heat oil in a pan, add the marinated shrimp, and stir-fry over medium heat until they curl and change color. Remove immediately and set aside. ⚠️ Note: Remove the shrimp as soon as they change color to keep them bouncy. - Stir-fry the Vegetables
Add a little oil to the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. Add the green peas, corn, and carrot, and stir-fry over high heat for 1-2 minutes until tender. Set aside. ⚠️ Note: Cooking the vegetables first ensures they’re fully cooked and flavorful. - Stir-fry the Rice
Heat 1 tbsp of lard in the pan until it starts to smoke. Turn to low heat, add the yolk-coated rice, and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Add the light soy sauce, a pinch of salt, and white pepper. Stir-fry until combined. ⚠️ Note: Using low heat before adding the rice prevents the egg from clumping or burning. Keep the heat high for distinct grains. - Combine and Serve
Add the cooked shrimp and stir-fried vegetables, and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. Drizzle a small spoonful of water around the edge of the pan and stir-fry quickly. ⚠️ Note: Add the shrimp back at the very end to keep them bouncy. The splash of water helps distribute the salt evenly and adds a touch of moisture. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is golden and distinct, the shrimp are bouncy, the vegetables are crisp, and it’s a savory, sweet, and satisfying meal.
💡 More Delicious Recipes:
If you enjoy this savory and golden fried rice, you should also try my [Yangzhou Fried Rice] for another colorful and satisfying classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Using only egg yolks gives the rice a deeper golden color. Marinate the shrimp with egg white and cornstarch for a bouncy texture. Use low heat before adding the rice to prevent the egg from clumping. Drizzle a small spoonful of water around the edge of the pan before serving for even seasoning. Add the shrimp back at the very end to keep them bouncy. Keep the heat high and the oil hot for the best “wok hei” flavor.
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