Better than Takeout Shrimp Fried Rice
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 People
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Calories
129 kcal
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Course
Side Dish
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Cuisine
Chinese, Asian-American Fusion
Better than Takeout Shrimp Fried Rice
Description
This shrimp fried rice recipe begins by sautéing peeled and deveined large shrimp in a combination of vegetable and sesame oils until opaque and lightly browned. Separately, diced white onion, thawed peas, and carrots are fried until tender. Beaten eggs are scrambled in the same pan and combined with the vegetable mixture. Cooked rice, preferably day-old and cold to prevent clumping, is added along with cooked shrimp and soy sauce for seasoning. Additional sesame oil enriches the flavor while green onions are stirred in optionally for freshness.
The resulting dish balances the tender shrimp, soft scrambled eggs, and slightly crisp vegetables with fragrant soy and sesame oil, yielding a well-rounded fried rice with familiar takeout-style appeal. Timing is important to ensure the shrimp remains tender and the eggs fully cooked but not dry.
Using day-old rice enhances the texture by reducing moisture content, preventing the fried rice from becoming mushy. This dish can easily be prepared for weeknight dinners or lunch leftovers.
Ingredients
- 1 pound Shrimp peeled and deveined, large
- 1 Tablespoon vegetable oil
- 2 Tablespoon sesame oil divided
- 3 cups rice cooked
- 1 small white onion chopped
- 1 cup pea thawed, frozen
- 1 cup carrot thawed, frozen
- 2-3 Tablespoons soy sauce more or less to taste
- 3 egg lightly beaten
- 2 Tablespoon green onion optional, chopped
Instructions
- Preheat a large skillet or wok to medium heat. Add vegetable oil, 1 Tablespoon sesame oil and shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.
- Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
- Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and 1 Tablespoons sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
- *Use day old cold cooked rice for best results. If you don't have precooked rice, it is just fine to cook the rice the same day.
Notes
- Use day-old cold cooked rice for best texture and to prevent clumping during frying.
- If precooked rice is not available, freshly cooked rice can be used but may be less firm.
- Quickly cook the shrimp until just opaque to retain tenderness.
- Adding green onions is optional but adds fresh flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 204mg | 68% |
| Sodium | 715mg | 30% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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