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Crispy Bottom Shrimp Fried Rice

This shrimp fried rice features a satisfyingly crispy, golden crust on the bottom, achieved through high-heat stir-frying and patience. Made with day-old rice, tender shrimp, garlic, soy sauce, and spring onions, the dish combines textures from crunchy to tender, with a smoky aroma filling the kitchen. The final dish is vibrant, slightly caramelized, and packed with savory flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound shrimp peeled and deveined
  • 4 cups day-old rice cold and dry
  • 2 tablespoons soy sauce adjust to taste
  • 3 cloves garlic finely minced
  • 2 spring onions spring onions sliced thinly
  • 2 eggs eggs beaten lightly
  • 2 tablespoons vegetable oil high smoke point

Equipment

  • Wok or large skillet
  • Spatula
  • Cutting board
  • Knife
  • Bowl

Method
 

  1. Prepare your ingredients: peel and devein the shrimp, mince the garlic, slice the spring onions thinly, and scramble the eggs in a bowl.
  2. Heat your wok or skillet over high heat until shimmering, then add vegetable oil. When it starts to ripple, add the shrimp and season lightly with salt. Sear them for 2-3 minutes, until pink and opaque, then remove and set aside.
  3. Add a bit more oil if needed, then toss in the minced garlic. Sauté for about 20 seconds until fragrant and just starting to turn golden, filling the kitchen with a savory aroma.
  4. Push the garlic to one side of the pan, then pour in the beaten eggs. Let them cook undisturbed for about 30 seconds until they just begin to set, then gently scramble with your spatula until fluffy and slightly creamy.
  5. Add the cold, dry rice to the pan. Break up any clumps with your spatula, stirring vigorously for about 2 minutes. The rice should start to crackle and turn golden on some edges, creating those crispy bits.
  6. Spread the rice evenly across the pan, then let it sit undisturbed for about 30 seconds to 1 minute, allowing that crispy, caramelized layer to form. Use your spatula to lift and fold, promoting even browning.
  7. Return the cooked shrimp to the pan, mixing gently to distribute evenly among the rice. Drizzle the soy sauce over the mixture and stir well to coat everything evenly. Cook for another minute to meld flavors.
  8. Stir in the sliced spring onions and cook briefly for about 20 seconds until they are vibrant and fragrant. Taste and adjust soy sauce if needed.
  9. Remove the fried rice from heat and let it sit for a minute to settle and enhance flavor. Serve hot straight from the pan, garnished with extra spring onions if desired.

Notes

Use cold, leftover rice for the best crispy edges. Pat your shrimp dry before cooking to prevent splatters. Adjust soy sauce to taste, and don’t overcrowd the pan to keep the rice crisp. For extra flavor, sprinkle with a little sesame oil or add chopped vegetables like peas or carrots.