This Shrimp and Lettuce Fried Rice is a restaurant-quality dish you can easily make at home!
Each bite bursts with plump shrimp, crisp lettuce, and fluffy, perfectly fried rice.
The simple seasoning lets the natural sweetness of the shrimp and the aroma of sesame oil shine through.
With just a few tricks, even a home stove can produce that irresistible “wok-fried” texture.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 oz peeled shrimp
- 3 lettuce leaves
- 1 /2 Japanese long green onion (or 1/4 of an onion, finely chopped)
- 2 eggs, beaten
- 2 cup cooked rice (preferably day-old or slightly firm)
- A2 tsp. potato starch (or cornstarch)
- A2 tsp. sake
- AA pinch of salt
- B2 tsp. chicken bouillon granules
- B1 tsp. soy sauce
- 1 1/2 tbsp. sesame oil
- 1 tsp. garlic paste (or 1 clove, minced)
- 1 tsp. ginger paste (or 1 tsp. grated ginger)
- Salt and pepper, to taste
- Black pepper, to taste (for garnish)
INSTRUCTIONS
Preparation
Spread the freshly cooked rice in a bowl and let it cool slightly to release steam. (Cold or reheated frozen rice works best for fried rice.)- 1
Remove the shrimp vein if present. Massage shrimp with (A) ingredients (potato starch, sake, and salt) to clean and tenderize them. Rinse under cold water and pat dry thoroughly. Tear lettuce into bite-sized pieces. Finely chop the onion.
- 2
Heat 1/2 tbsp. of the sesame oil in a frying pan over medium heat. Add the chopped onion , garlic, and ginger, and stir-fry for 1–2 minutes until fragrant. Add the shrimp and cook for about 2 minutes until pink, then add the lettuce and stir briefly. Remove everything from the pan and set aside.
- 3
Heat the remaining 1 tbsp. sesame oil in the same pan. Pour in the beaten eggs and let them cook undisturbed for 20–30 seconds until half-set. Add the rice and toss gently to coat with the egg. Once combined, increase to high heat and stir-fry until the rice grains are fluffy and separate.
- 4
Add (B) ingredients (bouillon and soy sauce) and mix well. Return the shrimp and lettuce mixture to the pan and stir quickly to combine. Taste and adjust seasoning with salt and pepper. Serve and sprinkle with black pepper if desired.
RecipeID
458
Tips & Notes
・Use day-old or firm-cooked rice — freshly cooked rice is too moist.
・Clean and prep the shrimp with starch and sake to keep them plump and odor-free.
・Don’t overcook the lettuce — it will soften from the residual heat.
・Let the eggs set slightly before adding rice, then stir-fry on high heat for a fluffy texture.
・Return the shrimp and aromatics at the end to keep them juicy and vibrant.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."