Shrimp Fried Rice with Homemade Yum Yum Sauce
Last Tuesday I had exactly 1 cup of leftover jasmine rice, a bag of frozen shrimp I kept moving to the back of the freezer, and about 20 minutes before my kids started circling the kitchen like sharks. I threw everything into my cast iron wok and it looked… fine. Smelled fine. But something was flat about it, and I couldn’t figure out what was missing until I remembered the little jar of yum yum sauce I’d made the weekend before.
This recipe gives you a full weeknight dinner — seasoned shrimp, scrambled egg, rice that actually has color and chew — plus a creamy, tangy yum yum sauce that pulls every element together. Ready in under 30 minutes, made in one pan, and built entirely around ingredients most people already have sitting in their fridge or freezer.
Pro Tip
The most common mistake with fried rice is adding warm, freshly cooked rice straight to the wok. It steams instead of fries, and you end up with a sticky, clumped mess. Cold rice — ideally day-old and straight from the fridge — has dried-out surface moisture, which means each grain gets direct contact with the hot pan and develops that slightly chewy, lightly toasted texture you’re after. If you only have fresh rice, spread it on a sheet tray and refrigerate it for at least 30 minutes before using.
Medium or large raw shrimp (31/40 count) work best here — smaller shrimp overcook too fast. Frozen is completely fine; just thaw them in cold water for 10 minutes before patting dry. Oyster sauce is in the Asian foods aisle of most large supermarkets; if you can’t find it, hoisin sauce is a workable swap with a slightly sweeter result. For the yum yum sauce, any full-fat mayo holds the texture best.
Shrimp Fried Rice with Homemade Yum Yum Sauce
4
servings10
minutes20
minutes510
kcal30
minutes1
hourIngredients
1 lb raw medium shrimp, peeled and deveined (about 450g)
3 cups cold cooked jasmine or long-grain white rice (about 555g)
1 cup frozen peas and carrots (about 150g)
3 large eggs, lightly beaten
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp unsalted butter, softened (30g)
3 tbsp soy sauce, divided (45ml)
1 tbsp oyster sauce (15ml)
2 tbsp sesame oil, divided (30ml)
1 tsp cornstarch
1/2 tsp garlic powder
2 scallions, thinly sliced (to garnish)
1/2 cup mayonnaise (120g)
1 tbsp ketchup (15ml)
1 tbsp melted butter (15ml)
1 tsp red wine vinegar (5ml)
1/2 tsp paprika
1/4 tsp ground ginger
1 tsp sugar
Directions
- Make the yum yum sauce first. Whisk together mayonnaise, melted butter, ketchup, red wine vinegar, paprika, ground ginger, and sugar in a small bowl. Thin with 1–3 tbsp (15–45ml) water until it ribbons off a spoon. Refrigerate until needed. Making it ahead lets the flavors meld — even 30 minutes in the fridge makes a noticeable difference in depth.
- Toss shrimp with 1 tbsp (15ml) sesame oil, 1 tbsp (15ml) soy sauce, cornstarch, and garlic powder. Mix the softened butter with 1 tbsp (15ml) soy sauce and the minced garlic in a separate small bowl; set both aside. The cornstarch gives the shrimp a light coating that helps them sear rather than steam.
- Heat 1 tbsp (15ml) sesame oil in a large wok or skillet over high heat until it shimmers. Add shrimp in a single layer and cook 90 seconds per side. You’re listening for a sharp sizzle the moment shrimp hit the pan — if it’s quiet, your pan isn’t hot enough. Shrimp should reach an internal temperature of 145°F (63°C); they’re done when they curl into a loose C and turn opaque pink.
- Remove shrimp and set aside. In the same pan, sauté onion, garlic, and ginger over medium-high heat for 2–3 minutes. Add half the soy garlic butter. The onion should be translucent and just starting to catch color at the edges — that caramelization carries into the rice.
- Push the onion mixture to one side. Pour beaten eggs into the empty side and scramble until just set. Add frozen peas and carrots and stir everything together. Pull the eggs off the heat while they still look slightly underdone — residual heat finishes them without making them rubbery.
- Add cold rice, remaining soy sauce, and oyster sauce. Stir-fry for 3–4 minutes, pressing the rice against the hot pan. After testing 3 versions of this recipe in my kitchen, I found that pressing the rice flat and leaving it untouched for 30 seconds at a time builds those slightly crispy bits that make the texture interesting.
- Return shrimp to the wok. Stir in remaining soy garlic butter and toss for 1 minute until everything is coated and hot. Taste here — this is your last chance to add a splash more soy sauce or a pinch of salt before serving.
- Serve immediately, drizzled generously with yum yum sauce and scattered with sliced scallions. The sauce should pool slightly in the hollows of the rice — that contrast between hot rice and cool, creamy sauce is the whole point.
Variations
Swap shrimp for diced firm tofu (press it dry first) and use vegetarian oyster sauce for a fully plant-based version. Alternatively, use 1 lb (450g) boneless chicken thigh cut into small pieces — cook to an internal temperature of 165°F (74°C) — and add a teaspoon of sriracha to the yum yum sauce for a spicier result.
Serving Suggestions
A simple cucumber salad dressed with rice vinegar and a pinch of chili flakes cuts through the richness of the sauce. Steamed edamame with flaky salt makes an easy side that adds protein without competing with the main dish. Miso soup rounds out the meal if you want something warm alongside.
FAQ
Can I use freshly cooked rice if I don’t have leftovers?
Yes, but spread the hot rice on a sheet tray and refrigerate it for at least 30 minutes before using — this is the rest_time built into the recipe. Skipping this step is the single most common reason homemade fried rice turns out sticky and dense rather than light and slightly chewy.
How long does the yum yum sauce keep in the fridge?
Up to 5 days in a sealed jar. It actually tastes better on day two once the spices have had time to bloom into the mayo base. It’s worth making a double batch — it works just as well as a dipping sauce for roasted vegetables or grilled chicken.
Can I make this with brown rice instead of white?
Absolutely — day-old brown rice works well and adds a slightly nuttier flavor to the dish. The texture is a little denser, so press it against the pan a bit longer to get the same toasted edges. It does make you wonder how it would hold up in a grain bowl format with the yum yum sauce used as a dressing instead.
