Japanese Shrimp Fried Rice (Ebi Chahan)
A quick and flavorful Japanese-style fried rice loaded with juicy shrimp, scrambled eggs, and crisp vegetables, seasoned with soy sauce and sesame oil. Perfect for using up leftover rice.
Ingredients
- 3 cups day-old short-grain Japanese rice, cold
- 12 oz large shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 4 green onions, thinly sliced (whites and greens separated)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil (vegetable or canola)
- 1 tablespoon sake or mirin
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon white pepper
- Toasted sesame seeds for garnish
Instructions
- 1
Pat shrimp dry with paper towels and season with a pinch of salt. Heat 1 tablespoon neutral oil in a large wok or skillet over high heat. Sear shrimp for 1–2 minutes per side until pink and curled. Remove and set aside.
- 2
Add remaining oil to the wok. Pour in beaten eggs and scramble quickly, breaking into small curds. Push eggs to the side of the wok.
- 3
Add green onion whites and grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
- 4
Add cold rice to the wok, breaking up any clumps with a spatula. Spread rice flat and let it sear for 1 minute without stirring to develop a slight crust.
- 5
Stir-fry rice vigorously for 2–3 minutes, tossing everything together. Add peas and carrots.
- 6
Drizzle soy sauce, sake, and sesame oil around the edges of the wok. Toss to coat evenly. Return shrimp to the wok and toss to combine.
- 7
Serve in bowls, topped with sliced green onion greens, toasted sesame seeds, and a drizzle of sesame oil.