Chopped Shrimp Fried Rice with Soy & Five Spice

Make the Shrimp Fried Rice:

1. Heat a wok or large skillet over medium heat. Once hot, add 1 tablespoon of oil and swirl to coat the pan.
2. Add the chopped raw shrimp and stir-fry for 1 minute. The shrimp will begin to turn opaque but should not be fully cooked yet.
3. Add the peas and chopped carrots. Stir everything together and cook for another minute to lightly soften the vegetables while finishing the shrimp.
4. Pour in the cooked white rice and raise the heat to medium-high. Break up any clumps and stir vigorously to combine everything evenly with the shrimp and vegetables.
5. Gradually drizzle in the soy sauce, starting with ½ cup and adding more as needed. If desired, add 1 tablespoon of teriyaki or Mandarin sauce for a hint of sweetness and depth.
6. Toss the mixture continuously for 1–2 minutes until the rice is fully coated, the shrimp is plump and pink, and the pan is sizzling. The high heat helps slightly crisp the rice and marry all the flavors.
7. For added authenticity and complexity, stir in 1 teaspoon of Chinese Five Spice just before serving. Mix well to distribute evenly.

Serve:

Spoon the hot shrimp fried rice into bowls and serve immediately. Garnish with chopped scallions or a drizzle of chili oil if desired. This dish is best enjoyed fresh from the pan while the rice is hot and the shrimp juicy.