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Crispy shrimp fried rice in a bowl with crispy shrimp morsels on top, garnished with sliced chilis, and a serving spoon.

Crispy Shrimp Fried Rice

A version of shrimp fried rice that slaps, and with crispy shrimp that smacks! Crunchy, savory, and umami with flavors of ginger, garlic, soy, dash of fish sauce, rice vinegar, salt, and pepper.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 people

Equipment

  • wok or large non stick pan
  • frying thick bottomed pot
  • Candy Thermometer
  • slotted wire spoon
  • deep spoon spatula

Ingredients

  • 3 cups leftover, cold rice
  • 10-15 medium shrimp cleaned, patted dry, shell or no-shell is fine
  • ¾ cup potato starch or cornstarch
  • 2-3 cups neutral oil for frying, add enough to submerge the shrimp
  • 2 tbsp butter
  • 3 cloves of garlic minced
  • 1½ tbsp ginger grated
  • ¼ cup carrots fine diced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp rice vinegar
  • ¼ tsp fish sauce
  • ¼ cup scallions sliced, for garnish
  • salt and pepper to taste

Instructions

  • Prep ingredients and have them out ready to go.
    Premix the wet sauce ingredients in a small bowl.
    Pat fully dry the thawed shrimp. Be sure no water is on the shrimp. The shrimp needs to still be cold, just not frozen.

Make Crispy Shrimp

  • Heat about 2½-3 inches of oil in a thick bottomed pan to 375 F - 380 F
    Use enough oil to submerge the shrimp.
  • Dunk your shrimp in cornstarch or potato starch and coat them evenly.
  • When the oil is ready, fry your shrimp in small batches for 3-4 minutes until golden brown.
    Remove from oil with a slotted ladle and place the shrimp on an elevated, wire cooling rack. Sprinkle with some salt. Set aside.

Make Crispy Shrimp Fried Rice

  • Add butter to your wok or deep pan and sauté the garlic and ginger.
  • Add the carrots, mix for one minute, and then add the cold, leftover rice.
    Fold and mix once.
  • Then gently press and create a layer of rice over the pan, gently breaking up some of the rice grains from clumps, and once this layer is done, let the rice sit there for three minutes. This allows the rice to heat up, soak in aromatics, and begin to heat up.
  • Medium to high heat, fold and mix your rice. Let the rice sit again for another minute. Then toss, fold, and mix the rice more. Let the rice sit for a few seconds then toss, fold, mix again so that the rice grains are becoming more and more separated.
  • The rice grains should be almost completely separated the more the rice heats up and is tossed around.
    Now add the sauce comprised of soy sauce, oyster sauce, fish sauce, and rice vinegar. Immediately toss, fold, mix and gently incorporate the sauce to coat every grain of rice.
  • The rice color should be getting more brown and coated.
    Sprinkle the salt and pepper. Toss, fold, and mix very well. Ensure all the rice is separated and coated very evenly.
  • Lower the heat and during this time, quickly cut your shrimp and add all the pieces on top of the rice. Turn off the heat.
  • Add in very thin sliced scallions and fold and mix in for just one minute.
  • Serve with some garnish of chopped chilis or chili sauce, and Enjoy!

Notes

Serving Suggestions:
  • serve with garnishes such as lemon, chili oil, or Sriracha sauce
  • add in dried, red Sichuan chilis for spicy.  Not too much.
  • add in snowpeas or shitake mushrooms
  • add in toasted sesame oil
  • serve with a side of baby bok choy