Directions
- Cook the rice: For extra fluffy rice, bring 1 cup water to a boil with butter and bouillon. Stir in ¾ cup uncooked rice directly from the package (do not rinse). Cover, lower heat to low, and steam for 15 minutes. Remove lid, place a clean paper towel over the pot, replace lid, and let sit 5 minutes. Fluff with a fork.
- Prep the wok/pan: Heat 1 tablespoon oil in a wok or large skillet over medium heat until shimmering.
- Cook the shrimp: Add chopped shrimp and toss for 1–2 minutes until just pink and opaque. Remove from the pan and set aside.
- Cook the vegetables: In the same pan, add peas and carrots. Stir-fry for about 1 minute to soften slightly.
- Combine rice and sauce: Add cooked rice to the pan and increase heat to medium-high. Gradually stir in soy sauce (and teriyaki or Mandarin sauce if using). Toss for 1–2 minutes until rice is coated evenly.
- Add shrimp & season: Return the shrimp to the pan. Stir to combine and heat through. Sprinkle in Chinese Five Spice if desired. Adjust salt and pepper to taste.
- Serve immediately: Plate hot fried rice as a main dish or a hearty side. Garnish with chopped green onions if desired.
Recipe Details
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for diced chicken, pork, or tofu for a different protein.
- Add scrambled egg for extra richness and texture.
- Use brown rice or jasmine rice for a slightly nuttier flavor.
- Toss in bell peppers, corn, or snap peas for extra color and crunch.
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