That Deep, Dark Carryout Flavor We Love
If your fried rice isn’t deep, dark, and glossy, is it even fried rice? This St. Louis-Style Shrimp Fried Rice is giving real-deal carryout vibes—bold color, savory flavor, and that slightly smoky wok finish that hits every time.
What makes this style stand out is the heavy-handed seasoning. We’re not shy with the soy sauce, fish sauce, and hoisin sauce, because that’s exactly what creates that signature dark color and layered umami flavor. Paired with juicy shrimp, fluffy rice, and optional chili crunch oil for a little heat, this recipe delivers takeout energy straight from your kitchen.
Ingredients
- Shrimp, peeled and deveined
- Soy sauce
- Fish sauce
- Hoisin sauce
- Eggs
- Cooked rice (day-old preferred, but not too soft if fresh)
- Chopped onions
- Minced garlic
- Chili crunch oil (optional)
- Oil for cooking
Step-By-Step Instructions
1. Cook the Shrimp
- Add the marinated shrimp and cook until pink and just done.
- Remove and set aside.
2. Scramble the Eggs
- Fry the eggs in the same pan.
- Scramble them and set aside.
3. Fry the Rice
- Add your cooked rice to the pan and break it apart.
- Season heavily with soy sauce, fish sauce, and hoisin sauce until it reaches that deep, dark color.
4. Combine Everything
- Return the shrimp and eggs to the pan.
- Toss everything together and continue adding sauce as needed for your desired richness and color.
5. Finish & Serve
- Drizzle with chili crunch oil if using.
- Toss one final time and serve hot for full carryout vibes.
Pro Tips & Suggestions
- Use high heat to get that slight smoky flavor similar to restaurant-style fried rice.
- Don’t overcrowd the pan—cook in batches if needed.
- The darker the rice, the more authentic that St. Louis carryout looks.
- Fresh rice works, just make sure it’s not mushy.
- Pair it with carryout-style wings for the full experience.
About the Creator
This recipe is by Mo, the creative behind @momadeit__. She’s known for bold, flavorful dishes that bring real-deal comfort food energy straight to your kitchen, always keeping it authentic and unapologetically seasoned.
Mo | @momadeit__