Shrimp Fried Rice

Cook the rice the day before and refrigerate it. You can also prep all the vegetables and shrimp ahead, but cook the fried rice fresh to order—it's best served hot and fluffy, made just before eating.

Cook fresh rice and spread it on a baking sheet to cool completely, then refrigerate for at least 2 hours before frying. The goal is to remove moisture so the rice doesn't steam when it hits the hot wok.

Yes—substitute the shrimp with an equal amount of diced cooked chicken, pork, or beef. Cook the protein first, then set aside and continue with the recipe.

Using warm or freshly cooked rice, which clumps and steams instead of frying. Always chill your rice in the refrigerator for at least 4 hours or overnight before making fried rice.

Bell peppers, corn, snap peas, broccoli, and cabbage all work well. Use about 2 cups total of diced vegetables; stir-fry harder vegetables (carrots, broccoli) first for a minute, then add softer ones (peppers, snap peas).

Refrigerate in an airtight container for up to 3 days. Reheat in a wok or skillet over high heat, stirring frequently, for 2–3 minutes until heated through; a splash of soy sauce will freshen the flavor.