Why This Recipe Works

Fried rice can often be a bit of a project to put together, but we wanted a streamlined approach to shrimp fried rice that wouldn’t sacrifice flavor or impact. Though it’s typical to call for cold leftover cooked rice to make fried rice that doesn’t clump and isn’t mushy, we didn’t want to have to plan ahead for a meal that could otherwise be a fast weeknight stir-fry. So as a work-around, we used the pasta method—boiling the rice in lots of water—to cook the rice through and wash off excess starch that could cause clumping. We chose to use large shrimp because they required less peel- ing and deveining prep. Marinating the shrimp for a few minutes in soy sauce and brown sugar (while the rice cooked) brought out the shrimp’s natural sweet- ness and ensured that they stayed juicy. Some beaten eggs bolstered the dish; scallions and garlic added beautiful aroma and flavor; and a mixture of soy sauce, oyster sauce, sambal oelek, dry sherry, and ketchup created a sauce to give this fried rice the complex, meaty punch found in restaurant versions.

Before You Begin

Be sure to have all the ingredients ready and close by before step 3 so that you’re equipped for fast cooking.

Instructions

Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.

Meanwhile, cut shrimp into ½-inch pieces. Combine 1 teaspoon soy sauce, sugar, and shrimp in bowl; set aside. In separate bowl, combine oyster sauce; sambal oelek; sherry, if using; ketchup; salt; pepper; and remaining 1 teaspoon soy sauce. Set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring frequently, until just cooked through, about 1 minute. Transfer to clean bowl.

Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 2 tablespoons oil, scallion whites, and garlic to empty side of skillet and cook until fragrant, about 15 seconds.

Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in oyster sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in peas, shrimp, and scallion greens and cook until heated through, about 1 minute. Serve.