20-Minute Curry Shrimp Fried Rice
User Reviews
5
20-Minute Curry Shrimp Fried Rice
Description
20-Minute Curry Shrimp Fried Rice brings together marinated shrimp, vegetables, and rice for a quick main course. The shrimp are coated in a mix of curry powder, cumin, soy sauce, and olive oil, then lightly sautéed to maintain their tender texture. Meanwhile, carrots, onions, mushrooms, garlic, ginger, and snap peas are cooked until softened but still crisp. These ingredients are combined with cooled rice and a sauce made from soy sauce, curry powder, and sesame oil, which adds depth and a mild spice to the fried rice.
The balance between the aromatic spices in the shrimp marinade and the variety of vegetables provides a colorful, flavorful dish with contrasting textures. Cooking the shrimp separately before mixing prevents overcooking, ensuring they remain juicy. The recipe’s method supports using long-grain white rice cooked ahead or leftover rice, which improves the texture by avoiding gumminess.
This fried rice works well as a standalone meal or a filling side for a larger dinner. Garnishes like scallions, cashews, cilantro, and lime wedges add fresh and crunchy accents if desired. The recipe includes tips for rice preparation, emphasizing cooling rice to keep the final dish from becoming sticky.
Ingredients
Shrimp:
- 1/2 /2 Tablespoon curry powder
- 1/2 /2 tsp cumin ground
- 1 Tablespoon soy sauce
- 2 Tablespoon olive oil + 1 TBSP for sauteeing
- 1 lb Shrimp peeled and deveined, raw
Sauce:
- 1/4 /4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Fried Rice:
- olive oil optional 1 TBSP
- 1/2 /2 cup carrot diced
- 1/2 /2 cup yellow onion diced
- 4 oz. white mushrooms diced
- 3 garlic minced, cloves
- 2 tsp ginger grated, fresh
- 4 oz snap peas thawed, or 1/2 cup frozen peas
- 3 Tablespoon vegetable oil or neutral oil
- 3 cups rice cooled (~ 1 cup dried, cooked
Optional Garnishes:
- scallions sliced
- cashews chopped
- cilantro chopped
- lime wedges
Instructions
- Shrimp: Whisk together curry powder, cumin, soy sauce, and olive oil. Pour over shrimp and toss until completely coated. Let sit for 15 minutes.
- Heat a large skillet with sides over medium heat and add the additional tablespoon of olive oil. Add shrimp and sautee approximately 1 minute on each side, until just slightly pint and translucent. You don't want to overcook as they will continue to cook once added back into fried rice. Remove from pan and set aside.
- The Sauce: Whisk together fried rice sauce ingredients and set aside.
- The Fried Rice: If the skillet is fairly dry, add an additional tablespoon of olive oil. Add carrot and onion to heated skillet and saute for 3-4 minutes until slightly soft. Add the mushrooms, garlic, and ginger, sauteing for an additional 3-4 minutes until mushrooms have cooked down and water has simmered out of them. Add snap peas, or peas, and cook until slightly tender (3-4 minutes for snap peas, 1 -2 minutes for thawed peas). Remove from skillet and set aside.
- Add 3 TBSP neutral oil to the skillet. Spread the cooked rice evenly in the skillet and let sit for 3-4 minutes without touching. Toss with stir fry sauce, and spread again in an even layer. Cook for an additional 3-4 minutes until slightly fried. Add shrimp and vegetables back in, tossing until evenly dispersed.
- Serve immediately and garnish as desired: lime wedges, chopped cashews, scallions, and cilantro are all amazing.
Notes
- Make the rice ahead or use leftover rice chilled to improve texture and prevent clumping.
- Marinate shrimp for at least 15 minutes to allow spices to develop.
- Cook shrimp quickly to keep them tender and avoid overcooking when added back to the rice.
- Adjust vegetable types based on availability or preference; snap peas can be substituted with frozen peas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 286mg | 95% |
| Sodium | 1960mg | 82% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3007IU | 60% |
| Vitamin C | 26mg | 29% |
| Calcium | 220mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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