This Shrimp Fried Rice is a hearty meal packed with flavor! With juicy shrimp, colorful veggies, and fluffy rice, it’s a satisfying dish that’s super quick to whip up!
Honestly, it’s like a party in a bowl! I love how I can use whatever veggies I have on hand. And let’s be real, who doesn’t love an easy one-pan meal? 😄
Key Ingredients & Substitutions
Cooked White Rice: Day-old rice is best because it’s drier and prevents clumping. If you’re in a hurry, you can use fresh rice, but make sure it’s cooled down before using. Quinoa or cauliflower rice can also be great low-carb alternatives!
Shrimp: Medium shrimp works perfectly! If you prefer, you can replace them with chicken or tofu for a different protein option. Make sure to adjust cooking times accordingly if you switch up your protein.
Vegetable or Sesame Oil: Both oils give good flavor, but I usually lean towards sesame oil for that nutty touch. If you’re keeping it light, avocado oil or peanut oil can also be good substitutes.
Frozen Peas and Carrots: These are perfectly convenient! You can swap them for fresh veggies like bell peppers or broccoli if you have them on hand. Just chop them into small pieces and cook until tender.
How Do You Get the Perfect Scrambled Eggs?
Getting fluffy, well-cooked scrambled eggs is a classic struggle. Here’s a quick guide to help you:
- Use a non-stick skillet for easy cooking and cleanup.
- Make sure your skillet is hot (but not smoking) when adding the beaten eggs. This helps them cook quickly.
- Stir gently with a spatula, pushing the eggs from the edges to the center until scrambled and slightly soft. This avoids overcooking.
How to Make Shrimp Fried Rice
Ingredients You’ll Need:
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old)
- 1/2 lb medium shrimp, peeled and deveined
- 2 tbsp vegetable oil or sesame oil, divided
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix, thawed
- 3 green onions, thinly sliced (separate white and green parts)
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1/2 tsp freshly ground black pepper
- Salt, to taste
How Much Time Will You Need?
You’ll need about 15 minutes of prep time and 10 minutes of cooking time, so in total, it’s about 25 minutes from start to finish. Quick, easy, and oh so delicious!
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the shrimp. Season them lightly with salt and pepper, and cook for about 2 minutes on each side until they turn pink and opaque. Once cooked, take the shrimp out of the pan and set them aside.
2. Sauté Vegetables:
In the same skillet, add the remaining tablespoon of oil. Toss in the white parts of the green onions and the minced garlic. Sauté these for about 30 seconds until they become fragrant—make sure not to burn the garlic!
3. Scramble the Eggs:
Next, pour in the beaten eggs into the skillet and scramble them until they are just cooked through. Then, add the thawed peas and carrots into the mix, stirring everything together until nicely combined.
4. Stir-Fry the Rice:
Add the cooled, cooked rice into the skillet. Using a spatula, stir-fry the rice, breaking apart any clumps, and make sure it gets heated through—this should take about 2-3 minutes.
5. Add Sauces and Shrimp:
Once the rice is warmed up, pour in the soy sauce and oyster sauce (if you’re using it). Mix everything well to ensure the rice is evenly coated. Now, add the cooked shrimp back into the pan and gently toss everything to combine.
6. Final Seasoning:
Taste your fried rice and season with freshly ground black pepper and salt as needed. Remember, the soy sauce is already salty, so go easy on the salt!
7. Garnish and Serve:
Remove the skillet from the heat and garnish your delicious shrimp fried rice with the green parts of the sliced green onions. Serve it hot on its own or alongside your favorite side dish!
Enjoy your flavorful shrimp fried rice! It’s perfect for a quick dinner, or even for meal prep for the week. Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. You can thaw frozen shrimp overnight in the fridge, or in a sealed bag submerged in cold water for about 15-20 minutes.
What If I Don’t Have Day-Old Rice?
No worries! If you’re short on time, you can cook fresh rice and spread it out on a baking sheet to cool for about 30 minutes. This helps reduce moisture and prevents clumping when frying.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Bell peppers, broccoli, snap peas, or baby corn work well. Just chop them finely and sauté them with the garlic for the best texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove over low heat, adding a splash of soy sauce or water to keep it moist.
