Dinner · 30 min · chinese

Yangzhou Fried Rice

Chinese flavors, weeknight effort. Day-old jasmine rice meets shrimp in a 30-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 22 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Day-old jasmine rice
• 8 oz Shrimp
• 3 Eggs
• 1 cup Frozen peas
• 1 Carrot
• 3 Scallions
• 2 tbsp Light soy sauce
• 1 tbsp Shaoxing wine

Steps

1. Day-old rice is non-negotiable — freshly cooked rice is too wet and turns to mush. If all you have is fresh, spread it on a sheet pan and refrigerate uncovered for an hour; the surface dries out and each grain fries separately.
2. Scramble the beaten eggs in a screaming-hot wok with a slick of oil, breaking them into soft ribbons, and remove immediately. Overcooked egg in fried rice goes rubbery; you want it just set.
3. Sear the shrimp 1 minute per side until just pink and remove. Then stir-fry the diced carrot and peas 2 minutes until the peas turn vivid green — color is your doneness cue here.
4. Add more oil, then the rice, pressing it against the hot wok and letting it sit undisturbed 30 seconds between tosses. That contact time is what creates the toasty, separate grains — constant stirring just steams it.
5. Return everything to the wok with the soy sauce drizzled around the hot edges (it caramelizes on contact), the wine, and the scallions. Toss 1 final minute and serve immediately — fried rice waits for no one.

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