What if your classic fried rice took a gourmet turn without sacrificing ease or speed? Meet the shrimp fried rice stack — a stunning, layered twist on a takeout favorite that’s ready in just 20 minutes. This recipe pairs juicy shrimp with buttery jasmine rice, aromatic garlic, and a savory umami punch from soy and oyster sauces. Perfect for impressing guests or upgrading your weekly dinner rotation, this stacked presentation adds style to comfort food. Let’s take your skillet game to the next level with this savory, seared, shrimp-topped masterpiece.
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 3 tbsp butter
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 4 garlic cloves, minced
- 2 green onions, chopped
- 2 eggs, lightly beaten
- Salt and black pepper, to taste
- Optional: Red chili flakes for heat
- Chopped fresh chives or parsley (for garnish)
Step-by-Step Instructions
Step 1: Cook the Eggs and Shrimp
- Heat 1 tbsp butter in a large skillet or wok over medium heat.
- Add beaten eggs and scramble until just set. Remove and set aside.
- In the same skillet, add 1 tbsp butter and cook shrimp until pink and opaque (2–3 minutes). Remove and set aside.
Step 2: Build the Fried Rice
- Add the remaining 1 tbsp butter to the pan along with minced garlic. Sauté for 30 seconds until fragrant.
- Add cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes.
- Drizzle in soy sauce, oyster sauce, sesame oil, and season with salt, black pepper, and optional chili flakes.
- Stir in scrambled eggs and green onions. Toss until evenly mixed.
Step 3: Stack and Serve
- Use a ring mold or small bowl to tightly pack fried rice into shape on serving plates.
- Top each rice stack with grilled shrimp and garnish with chopped chives or parsley.
- Serve hot with a wedge of lime or extra chili flakes if desired.
Variations
- Substitute shrimp with scallops, chicken, or tofu for a protein switch.
- Add finely chopped bell peppers, carrots, or peas for extra vegetables.
- Use cauliflower rice for a low-carb version.
- Replace oyster sauce with hoisin or fish sauce for different depth of flavor.
Cooking Note
- Day-old rice is best—it’s drier and gives you that perfect fried rice texture.
- Cook shrimp just until opaque for the best juicy texture.
- Stacking works best when rice is compact—press it firmly in the mold.
Serving Suggestions
Serve the shrimp fried rice stack with a crisp cucumber salad, miso soup, or steamed bok choy on the side. A drizzle of sriracha or a soy dipping sauce adds spice and depth. It’s a perfect dish for dinner parties or as a fancy twist on meal prep lunches.
Storing Tips for the Recipe
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best texture, adding a splash of water or soy sauce if it seems dry. Avoid microwaving the shrimp for too long to prevent it from becoming rubbery.
Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 460
Protein: 28g
Sodium: 680mg
Healthier Alternatives for the Recipe
Use brown rice or cauliflower rice for added fiber and reduced carbs. Swap butter for avocado oil or olive oil. You can also skip the egg or use egg whites to lower cholesterol while keeping the protein up.
Common Mistakes to Avoid
- Using fresh rice – it’s too moist and makes the dish soggy. Always use chilled, day-old rice.
- Overcooking shrimp – they cook quickly. Remove from heat as soon as they turn pink.
- Not prepping all ingredients beforehand – fried rice cooks fast, so have everything ready to go.
- Skipping the stacking mold – presentation is half the charm of this dish!
Conclusion
This shrimp fried rice stack is everything you love about fried rice — savory, buttery, rich — but with a gourmet twist that makes it perfect for any occasion. Whether you’re cooking to impress or just want to level up your leftovers, this dish delivers in both flavor and presentation. Try it once, and you’ll want to keep it in your weeknight rotation!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen shrimp?
A: Yes, just thaw completely and pat dry before cooking.
Q2: Can I make this ahead of time?
A: Yes! Prepare the components ahead and stack just before serving.
Q3: What’s a good substitute for oyster sauce?
A: You can use hoisin sauce or soy sauce with a dash of sugar.
Q4: How do I make it spicier?
A: Add red chili flakes, chopped Thai chilies, or a drizzle of sriracha while cooking.
shrimp fried rice stack
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A gourmet twist on a takeout favorite — this shrimp fried rice stack is buttery, garlicky, and packed with umami flavor in every layer.
Ingredients
1 lb shrimp, peeled and deveined
3 cups cooked jasmine rice (preferably day-old)
3 tbsp butter
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
4 garlic cloves, minced
2 green onions, chopped
2 eggs, lightly beaten
Salt and black pepper, to taste
Optional: Red chili flakes for heat
Chopped fresh chives or parsley (for garnish)
Instructions
1. Heat 1 tbsp butter in skillet; scramble eggs and set aside.
2. Add 1 tbsp butter and cook shrimp until pink. Set aside.
3. Melt remaining butter and sauté garlic until fragrant.
4. Add rice and stir-fry until heated through and separated.
5. Stir in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes.
6. Return eggs and green onions to skillet; mix well.
7. Use mold to stack rice on plate. Top with shrimp.
8. Garnish with chives or parsley. Serve hot.
Notes
Use day-old rice for best texture and separation.
Do not overcook shrimp — they should be just opaque.
Pack rice tightly into the mold for a stable stack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 460
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 195mg