Shrimp Fried Rice Recipe
Introduction
Shrimp fried rice is a quick and satisfying meal that combines tender shrimp with savory vegetables and fluffy rice. Perfect for busy weeknights, this recipe delivers restaurant-quality flavors with simple ingredients you likely have on hand.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cold cooked white rice
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- 3 scallions, sliced thin
- Salt to taste
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the shrimp for about 2 minutes on each side until pink and cooked through, then remove and set aside.
- Step 2: Lower the heat to medium. Pour in the beaten eggs and cook for about 1 minute, breaking the eggs into curds as they cook. Remove and set aside with the shrimp.
- Step 3: Add the remaining tablespoon of oil to the skillet and increase heat to medium-high. Sauté the diced onion, carrot, and the white parts of the scallions for 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
- Step 4: Add the cold cooked rice to the pan, spreading it into an even layer. Let it cook undisturbed for 1 to 2 minutes until slightly crisp, then toss and repeat this process. Pour in the soy sauce and white pepper, toss well, then stir in the frozen peas and cook for 1 more minute.
- Step 5: Return the cooked shrimp and scrambled eggs to the pan. Drizzle the toasted sesame oil over the top and gently fold everything together until heated through. Garnish with the green parts of the scallions and serve immediately.
Tips & Variations
- Use day-old rice or cold leftover rice for best texture, as fresh rice can be too soft and sticky.
- Feel free to swap shrimp for cooked chicken or tofu for a different protein option.
- Add a splash of oyster sauce or a pinch of crushed red pepper flakes for extra depth and heat.
- For more veggies, include diced bell peppers or mushrooms in step 3.
Storage
Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to prevent sticking, or microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh shrimp for this recipe?
Yes, fresh shrimp works well. Just make sure to peel and devein them before cooking. If they are large, you can cut them into smaller pieces for even cooking.
Is it necessary to use cold rice?
Using cold, day-old rice helps prevent the dish from becoming mushy. Freshly cooked rice tends to be more moist and can clump together, while cold rice separates better when frying.
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Shrimp Fried Rice Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Shrimp Fried Rice recipe is a quick and flavorful meal perfect for busy weeknights. Featuring juicy seared shrimp, fluffy rice, colorful vegetables, and a hint of toasted sesame oil, this dish combines savory, aromatic flavors with satisfying textures in just 20 minutes.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Main
- 3 cups cold cooked white rice
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten
Vegetables
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 3 scallions, sliced thin (whites and greens separated)
Seasonings and Sauces
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- Salt to taste
Instructions
- Sear Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, searing them for 2 minutes per side until they turn pink and are cooked through. Then, remove the shrimp from the skillet and set them aside.
- Cook Eggs: Lower the heat to medium. Pour the lightly beaten eggs into the skillet and cook for about 1 minute while breaking the eggs into curds using a spatula. Once cooked, remove the eggs and set them aside with the shrimp.
- Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet and raise the heat back to medium-high. Sauté the diced onion, carrot, and the white parts of the scallions for 3 to 4 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Rice: Add the cold cooked white rice to the skillet. Spread it out into a thin layer and let it cook undisturbed for 1 to 2 minutes until the bottom becomes slightly crisp. Toss the rice and repeat this process to get some texture. Stir in the soy sauce and white pepper, tossing everything together evenly. Add the frozen peas and cook for 1 more minute to heat through.
- Combine and Finish: Return the cooked shrimp and scrambled eggs to the skillet. Drizzle the toasted sesame oil over the top and gently fold all ingredients together until everything is warmed through. Garnish with the green parts of the scallions and serve immediately for the best flavor and texture.
Notes
- For best texture, use cold, day-old rice to prevent sogginess.
- Shrimp can be substituted with chicken or tofu as desired.
- Adjust soy sauce quantity to taste or use low-sodium soy sauce for a healthier option.
- Feel free to add other vegetables such as bell peppers or bean sprouts for extra crunch.
- To make it spicier, add a dash of chili flakes or sriracha.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: shrimp fried rice, easy fried rice, quick dinner, Asian recipe, skillet fried rice
