Shrimp Fried Rice
Shrimp fried rice is a popular dish in Asian cuisine known for its savory flavors, tender shrimp, and aromatic rice.
This versatile recipe combines cooked rice with shrimp, vegetables, and seasonings, creating a delicious one-pan meal that is both satisfying and easy to prepare.
Perfect for using leftover rice and ideal for busy weeknights, shrimp fried rice offers a balanced blend of protein, vegetables, and carbohydrates, making it a favorite among home cooks and food enthusiasts alike.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Optional garnish: chopped cilantro or parsley, sliced green onions
How to Make Shrimp Fried Rice
Prepare the Shrimp:
Pat dry the peeled and deveined shrimp with paper towels. Season with salt and pepper to taste.
Cook the Shrimp:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Scramble the Eggs:
In the same skillet, add the remaining tablespoon of vegetable oil. Pour in the lightly beaten eggs and cook, stirring gently, until scrambled and just set. Remove the scrambled eggs from the skillet and set aside with the cooked shrimp.
Stir-Fry Vegetables and Garlic:
Add the minced garlic to the skillet and stir-fry for about 30 seconds, until fragrant. Add the mixed vegetables and continue to stir-fry for 3-4 minutes, or until they are tender-crisp.
Combine Rice and Sauce:
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for 2-3 minutes, allowing it to heat through and lightly toast.
Add Shrimp and Eggs:
Return the cooked shrimp and scrambled eggs to the skillet. Stir to combine with the rice and vegetables.
Season the Fried Rice:
Drizzle soy sauce, oyster sauce, and sesame oil over the fried rice. Stir well to evenly distribute the sauces and seasonings. Taste and adjust seasoning with salt and pepper if needed.
Finish and Serve:
Remove the skillet from heat. Stir in sliced green onions and optional garnishes such as chopped cilantro or parsley.
Serve the shrimp fried rice hot, garnished with additional sliced green onions if desired.
Chef’s Note
Choosing Rice: Use day-old rice for the best texture in fried rice, as it is drier and less sticky than freshly cooked rice. Cold rice also helps prevent clumping during stir-frying.
Customizing Vegetables: Feel free to customize the vegetables based on personal preference or what you have on hand. Bell peppers, broccoli, or snap peas make excellent additions or substitutions.
Cooking Tip: Ensure the skillet or wok is hot when stir-frying to achieve that signature wok hei (breath of wok) flavor. Stir constantly to prevent sticking and ensure even cooking.
Leftover Storage: Shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 30g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 300mg
- Sodium: 900mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 2g
Enjoy the delicious flavors and comforting appeal of homemade shrimp fried rice, a versatile dish that satisfies cravings for Asian-inspired cuisine. Whether enjoyed as a main dish or as part of a larger meal, shrimp fried rice is sure to become a family favorite for its simplicity and vibrant flavors.
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