Dried Shrimp Fried Rice Classic

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A humble yet deeply flavorful Cantonese-style fried rice that revolves around rehydrated dried shrimp, which deliver an intense oceanic umami that permeates every grain. Toasted aromatics, soy sauce, and a hot wok turn day-old rice into something far greater than the sum of its parts.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 2 gSugar
• 22 gProtein
• 720 mgSodium
• 320 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dried shrimp & rice base

• 1/2 cup (about 1 oz / 30 g) dried shrimp
• 2 1/2 cups cold day-old jasmine rice, broken up
• 2 large eggs, lightly beaten
• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, finely minced
• 1 tablespoon Shaoxing wine

For the seasoning & finishing

• 3 scallions, white and green parts separated, sliced
• 2 1/2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt, or to taste
• 1/2 cup thawed frozen peas (optional)

Directions

1. Place the dried shrimp in a small bowl, cover with warm water, and soak for 10 minutes until softened. Drain, pat dry, and roughly chop the larger pieces. Heat 1 teaspoon of oil in a wok over medium heat and toast the shrimp for 30 to 45 seconds until fragrant, then transfer to a plate.
2. Heat 1 tablespoon of oil in the same wok over high heat until shimmering. Pour in the beaten eggs and immediately scramble for about 20 seconds until just set but still moist, then push to one side of the wok or transfer to a plate.
3. Add the remaining oil to the wok and swirl to coat. Add the minced garlic and scallion whites and stir-fry for 15 seconds until aromatic but not browned. If using peas, toss them in now and stir-fry for 30 seconds.
4. Add the rice, breaking up any clumps with the back of your spatula, and toss vigorously for 2 to 3 minutes until each grain is separate and heated through. Spread the rice evenly across the wok and let it sit undisturbed for 20 seconds to develop light charred edges.
5. Return the toasted dried shrimp and scrambled eggs to the wok. Drizzle the Shaoxing wine down the side of the wok, then add the light soy sauce, dark soy sauce, sugar, white pepper, and salt. Toss everything together for about 1 minute until evenly coated and steaming hot.
6. Stir in the scallion greens and drizzle with the sesame oil, giving one final toss. Taste and adjust salt if needed, then serve immediately straight from the wok.

Cook’s Notes

• Always use cold day-old rice; fresh rice steams in the wok and turns mushy instead of forming distinct chewy grains.
• Do not soak the dried shrimp for more than 15 minutes or their concentrated briny flavor will leach into the water and be lost.
• A screaming-hot wok is essential for true smoky 'wok hei'; work in batches if your pan is small rather than crowding the rice.
• A tiny pinch of sugar does not make the dish sweet but rounds out the saltiness and amplifies the shrimp umami.
• For extra richness, add 1 tablespoon of lard along with the vegetable oil when stir-frying the rice.

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