Easy Shrimp Fried Rice Recipe

Original Post: https://www.evolvingtable.com/shrimp-fried-rice/

Chopsticks are shown with a bowl filled with easy shrimp fried rice.

5 from 4 votes

Easy Shrimp Fried Rice Recipe

By learning how to make Shrimp Fried Rice at home, you can skip the takeout lines while still enjoying the best Chinese food in less than 30 minutes! Leftover rice is stir-fried in oil alongside shrimp, eggs, vegetables, and a delicious Asian sauce until crispy.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish

Cuisine: Asian

Servings: servings

Author: London Brazil

Ingredients

¾ pound shrimp about 100/200 count per pound
2 medium-sized carrots peeled and finely diced
1 cup green bell pepper finely diced
1 cup sweet onion finely diced
4 tablespoons oil olive or avocado oil, divided
2 cloves garlic finely minced
4 eggs whisked
5 cups cooked rice white or brown*
⅓ cup soy sauce or Tamari
2 tablespoons rice vinegar
2 teaspoons sesame oil toasted
1 teaspoon salt to taste
¼ teaspoon black pepper to taste
½ cup frozen peas thawed
Green onions optional

Instructions

In a large wok or skillet, over medium heat combine 2 tablespoons oil, bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat, or until they start to become tender.
2 medium-sized carrots, 1 cup green bell pepper, 1 cup sweet onion
Add minced garlic, and sauté another 1 minute, or until fragrant.
2 cloves garlic
Whisk eggs together in a medium-sized bowl. Either push all vegetables to one side of the skillet, or remove and place on a separate plate.
4 eggs
Drizzle 1 tablespoon of oil in the spot you have cleared and add in the whisked eggs, ½ teaspoon salt and black pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture, and either move it back to the side of the skillet or remove and place on a separate plate.
¼ teaspoon black pepper
Add 1 additional tablespoon of oil to the cleared spot in the pan. Add in shrimp and sauté for 1-2 minutes, or until they are lightly fried. Mix together the shrimp, vegetables, and eggs and then add in the cooked rice.
¾ pound shrimp, 5 cups cooked rice
Pour in soy sauce, rice vinegar, sesame oil, and ½ teaspoon of salt, to taste. Cook over medium heat for 10 minutes, stirring occasionally.
⅓ cup soy sauce, 2 tablespoons rice vinegar, 2 teaspoons sesame oil
Mix in thawed peas during the last 4 minutes of cooking and mix everything together.
½ cup frozen peas
If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until it has reached your desired crispiness.
Serve immediately with finely chopped green onions and enjoy!
Green onions

Video

Notes

Rice: Day-old rice will give you the crispiest texture.
Protein: Omit the shrimp, and/or use a meat-free alternative. Prepared a certain way, king oyster mushrooms are sometimes used as a meatless substitution for shrimp.
Veggies: Add more veggies, and consider additional varieties like cabbage, snow peas, green beans, or broccoli. Substitute white rice for brown rice or cauliflower rice.
Prep-Ahead: The rice can and should be cooked up to 1-2 days ahead, to dry it out and make the texture better suited to frying. The vegetables can also be cut into pieces ahead of time, and will keep in the fridge for up to 2-3 days.
Storage: With or without shrimp, this dish can be stored in an airtight container in the fridge for up to 3-4 days.
Freezing: Fried rice can be frozen in an airtight container or sealed Ziploc freezer bag for up to 3-4 months. Individual servings can also be portioned out to make reheating easier.
Reheating: It is recommended to reheat fried rice in a skillet over medium-low heat until warmed through. Reheating in the microwave will suffice as well, but be aware that the shrimp may be more tough or rubbery in texture with this method.

Nutrition