Korean Scallion Shrimp Fried Rice

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

This scallion shrimp fried rice stir-fries plump shrimp and generous amounts of green onion over high heat for a clean, aromatic bowl.

The shrimp go into the wok first, searing until the edges turn golden and leave behind a savory fond. Chopped scallions follow, releasing a sharp, oniony fragrance that cuts through the richness. Day-old rice is added and tossed rapidly with soy sauce and oyster sauce, breaking up clumps until every grain is individually coated. Beaten egg stirred in at the end wraps the rice in a soft, silky layer. Despite the short ingredient list, the combination of briny shrimp and pungent scallion delivers a depth of flavor that keeps this dish in regular weeknight rotation.

Ingredients

servings

IngredientAmountUnit

Cold cooked rice2 cupcup

Shrimp180 gg

Scallion70 gg

Egg2 eaea

Soy sauce1 tbsptbsp

Oyster sauce1 tsptsp

Cooking oil1½ tbsptbsp

Black pepper¼ tsptsp

Salt¼ tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Pat 180 g shrimp dry, then coat evenly with 1/4 tsp salt and 1/4 tsp black pepper.

Let it stand for only 5 minutes so the seasoning penetrates without making the shrimp too salty.
2

Heat

Slice 70 g scallion thinly, and loosen 2 cups cold cooked rice with your hands or a spatula before it hits the pan.

Beat 2 eggs just until combined so they scramble quickly later.
3

Control

Preheat the pan over high heat for about 1 minute, then add 1.5 tbsp cooking oil.

Add the scallion and stir-fry for about 40 seconds, until the edges look lightly golden and smell aromatic.
4

Control

Add the shrimp and spread them in one layer so they do not steam.

Stir-fry over high heat for about 1 minute, then remove them as soon as they turn pink and firm to avoid overcooking.
5

Heat

Pour the eggs into the same pan and stir for about 20 seconds, just until soft curds form.

Add the cold rice and press with a spatula while frying for 2 minutes, separating the grains.
6

Season

Drizzle 1 tbsp soy sauce and 1 tsp oyster sauce around the hot edge of the pan, letting them sizzle for 10 seconds.

Return the shrimp and toss for 1 minute, until the rice is evenly seasoned.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Scallion oil heated first ensures every shrimp and rice grain in this dish is deeply aromatic.
Finish cue: Pour the eggs into the same pan and stir for about 20 seconds, just until soft curds form.
Avoid this: Add the shrimp and spread them in one layer so they do not steam.