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A shrimp fried rice recipe topped with Yuzu Sriracha Sauce.

Shrimp Fried Rice Recipe with Yuzu Sriracha

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    15 mins

30 minutes Asian Fusion American Chinese Take Out $name Recipe Video Asian Food Fusion Eggs Rice or Noodle Seafood Vegetable Lunch Dinner

A shrimp didn't fry this rice, but it does pair perfectly with the secret ingredient of this recipe: Yuzu Sriracha!

 

This shrimp fried rice recipe is inspired by hibachi style fried rice, where the caramelized flavors come from a flattop grill or cast iron skillet, depending on what you use to make it at home. Classic seasonings like Lee Kum Kee Premium Soy Sauce and Pure Sesame Oil are essential, but what really makes this recipe special is Lee Kum Kee Yuzu Flavored Sriracha Sauce. Citrusy, bright, and with a kick of heat, it goes hand in hand with seafood and meshes deliciously with the natural sweetness of the shrimp. Give it a try for a bold and tangy flavor experience!

What You Will Need

Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 2 Tbsp. neutral oil, divided
  • 3 cups cooked cold jasmine rice
  • 2 large eggs, beaten
  • ½ cup frozen peas
  • ½ cup frozen finely diced carrot
  • 2 green onions, thinly sliced
  • Lime wedges, for serving

Seasoning

  • 2 Tbsp. Lee Kum Kee Yuzu Flavored Sriracha Sauce, divided
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

Yuzu Flavored Sriracha Chili 178ozresized

Chili Sauces, Sriracha Sauces

Yuzu Flavored Sriracha Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil

How to make it

  1. Toss the shrimp with 1 Tbsp. Lee Kum Kee Yuzu Sriracha Flavored Sauce until evenly coated and set aside while you heat a large skillet or flat-top pan over high heat.

  2. Add 1 Tbsp. neutral oil to the hot pan and sear the shrimp in a single layer, cooking 1–2 minutes per side until just cooked through and lightly caramelized. Remove shrimp from the pan and set aside.

  3. Add remaining oil to the same pan, then add the rice and spread it out. Let it cook undisturbed for 1–2 minutes to get lightly toasted, then stir and push to one side. Pour in the beaten eggs, scramble quickly, then fold into the rice.

  4. Add peas, carrots, Lee Kum Kee Premium Soy Sauce, and Lee Kum Kee Pure Sesame Oil, tossing everything together until evenly mixed and heated through. Return the shrimp to the pan and gently fold in.

  5. Transfer to a serving bowl, drizzle with remaining Lee Kum Kee Yuzu Flavored Sriracha Sauce, garnish with green onions, and serve hot with lime wedges for squeezing over the top.

     

    Looking for more recipes with Yuzu Sriracha? Check out our recipes page for more ideas!

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