Pack in the protein and flavor with this simple yet delicious Shrimp Fried Rice recipe!
Are you tired of paying high prices for shrimp fried rice at your local Chinese restaurant, only to discover how few shrimp are in your order? I have an easy solution for you. Prepare this dish at home with our simple recipe, which goes from start to table in just 30 minutes.
It takes only 15 minutes of prep time and another 15 minutes for cooking, and you have a hot, steaming pan of the most delicious fried rice you could want. Just imagine grabbing one of those delectable large shrimp with your chopsticks or fork. Say goodbye to rubbery shrimp and hello to fresh, tender crustaceans.
If you are not a shrimp fan, no worries. You can easily substitute other proteins in this recipe or omit the shrimp entirely for a vegetarian version. Tofu is another excellent option for vegetarian-friendly fried rice. My favorite protein substitutions are cooked chicken, turkey, steak, pork, duck, scallops, crab, and lobster. If your protein is not cooked, go ahead and cook it in step three as you would the shrimp, sautéing until cooked through. Then, remove the protein from the skillet and proceed with the recipe.
I have a secret about a simple way to elevate this dish even more: baby shrimp. You’re probably shaking your head right now in confusion. Why would I substitute tiny shrimp for the large ones in this recipe? Who said anything about substituting?! When adding rice, peas, and carrots, I often include a bag of cooked, defrosted baby shrimp from the freezer to complement the larger shrimp. That way, it’s easy to get shrimp in every bite. You have the tiny ones and the large ones for double the pleasure.
Is Shrimp Fried Rice Healthy?
This recipe for shrimp fried rice transforms a sometimes greasy restaurant dish into a healthy meal. It provides a generous amount of lean protein but remains fairly low in calories. Reduced-sodium soy sauce can control the salt level, while using olive or avocado oil can provide a slightly better health and nutrient profile than other types of vegetable oil. I also sometimes use brown rice, which has more nutrients than white rice. Make this dish gluten-free by substituting gluten-free soy sauce, tamari, or coconut aminos. It is naturally dairy-free, and you can make it vegan by eliminating the shrimp and eggs.
Cold Rice: The Secret To Perfect Fried Rice
I’ll never forget the first time I made fried rice. I ignored the recipe’s instructions for using day-old refrigerated rice and attempted to make the dish with freshly made rice. To quote a line from one of my favorite movies: “Big Mistake, BIG! HUGE!”
If you’ve never had sticky, mushy fried rice, be very glad. It was edible, but let’s just say the meal did not win me any compliments. I learned my lesson. It is crucial to use cold, day-old rice when making fried rice. That is how you achieve the perfect firm texture in your dish, rather than a soggy, gooey mess. Finally, try not to mix it too much once you add the rice to the pan. Spread it out evenly, let the heat from the pan warm the rice, and crisp it, stirring only occasionally as needed.
How do I store leftovers?
As we’re using leftover chilled rice and reheating it again for this meal, it’s best to eat it straight away, as cooling it and reheating it a third time isn’t a good idea.
Serving Suggestions
Say goodbye to takeout and hello to a delicious feast at home when you begin your meal with a steaming bowl of Chinese Noodle Soup or Egg Drop Soup. To get the meal started, serve some appetizers, such as Spring Rolls or Crispy Air-Fryer Egg Rolls. Add a platter of Vegetable Egg Foo Young to accompany your shrimp fried rice, and you have the makings for the perfect date or family night at home. Don’t forget to make the Egg Foo Young Gravy!
Ingredients
- 1 pound large shrimp peeled and deveined
- Salt and pepper to taste
- 2 eggs beaten
- 2 tablespoons vegetable oil divided, more as needed
- 2 cloves garlic minced
- 3 green onions sliced (whites and greens separated)
- 3 cups cooked white rice preferably chilled leftover rice
- 1 cup frozen peas and carrots
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- In a bowl, sprinkle the shrimp with a pinch of salt and pepper. Set aside.
- In a small bowl, beat the eggs and set aside.
- 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 until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and stir gently until just set. Remove the scrambled eggs and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
- Add the cooked rice, peas, and carrots to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps of rice.
- Drizzle the soy sauce and sesame oil over the rice mixture. Stir well to combine.
- Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together and cook for another 2 minutes.
- Add the green parts of the green onions. Season with salt and pepper to taste. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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