Shanghai-Style Fried Rice with Dried Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant fried rice made with day-old rice, dried shrimp, and fresh vegetables for a quick weeknight meal. This shanghainese-inspired asian ready in about 25 minutes pairs cooked rice, dried shrimp, peas and carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Shanghainese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add the beaten egg and scramble until set, breaking into small pieces, then set aside.
  2. Step 2: Add the remaining 1 tbsp cooking oil to the skillet, then add 1/4 cup chopped dried shrimp and stir-fry for 1 minute until fragrant.
  3. Step 3: Add 1/2 cup thawed peas and carrots and stir-fry for 2 minutes until heated through.
  4. Step 4: Add 2 cups day-old rice and stir to break up clumps. Mix in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar.
  5. Step 5: Return the scrambled egg to the skillet and add 2 green onions, thinly sliced. Stir-fry for 3 minutes until rice is hot and well-coated.
  6. Step 6: Serve immediately.

Frequently asked questions

How long does Shanghai-Style Fried Rice with Dried Shrimp take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghai-Style Fried Rice with Dried Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked rice from drying out.

Can I substitute ingredients in Shanghai-Style Fried Rice with Dried Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghai-Style Fried Rice with Dried Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghai-Style Fried Rice with Dried Shrimp?

Shanghainese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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