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Citrus-Spiced Shrimp Fried Rice

This vibrant shrimp fried rice combines the smoky depth of stir-fried rice and shrimp with bright citrus and a touch of spice. The dish features fluffy, separated rice and tender shrimp, finished with fresh herbs and a zesty lemon kick for a lively, satisfying texture and appearance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp, peeled and deveined preferably fresh
  • 4 cups day-old jasmine rice cooked rice preferably chilled
  • 2 tablespoons light soy sauce soy sauce adjust to taste
  • 1 tablespoon fresh lemon juice lemon juice brightens the dish
  • 3 cloves garlic garlic, minced fresh for aroma
  • 1 tablespoon fresh ginger ginger, minced adds warmth and aroma
  • 2 green onions bunch green onions sliced thinly
  • 1 tablespoon sesame oil sesame oil for finishing
  • 2 tablespoons vegetable oil neutral cooking oil for stir-frying

Equipment

  • Wok or large skillet
  • Spatula
  • Sharp knife
  • Bowl

Method
 

  1. Heat your wok or large skillet over high heat and add a splash of vegetable oil. Once shimmering, toss in the shrimp and cook for 2-3 minutes until they turn pink and develop a slight char. Remove the shrimp and set aside.
  2. Add a bit more oil to the hot wok, then quickly stir in minced garlic and ginger. Cook for about 15 seconds until fragrant, with aromas filling the air and the mixture turning golden.
  3. Add the chilled, cooked rice to the wok, breaking up clumps with your spatula. Stir vigorously for 2-3 minutes, pressing the rice against the pan to toast some grains lightly and release a nutty aroma.
  4. Pour in the soy sauce and toss everything to coat the rice evenly. Continue stirring for another minute, tasting and adjusting the soy if needed; the rice should look glossy and flavorful.
  5. Reintroduce the cooked shrimp to the wok, stirring to combine and heat through for 1-2 minutes. The shrimp should be hot, opaque, and slightly caramelized at the edges.
  6. Squeeze fresh lemon juice over the rice and toss quickly to combine, brightening the dish and releasing a citrusy aroma that lifts all the flavors.
  7. Turn off the heat, then drizzle sesame oil over the rice for a toasted, nutty finish. Garnish with sliced green onions for a fresh, sharp bite, and serve immediately while hot and fragrant.

Notes

Use cold, day-old rice for the best fluffy texture. Adjust citrus and spice levels to your taste. Serve immediately for optimal flavor and texture.