Easy Better-Than-Takeout Shrimp Fried Rice

Name: Easy Better-Than-Takeout Shrimp Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons sesame oil; 2 tablespoons canola or vegetable oil; 1 pound medium-large fresh shrimp; 1 cup frozen peas and diced carrots blend; ½ cup corn; 2 to 3 garlic cloves; ½ teaspoon ground ginger; 3 large eggs; 4 cups cooked rice; 2 to 3 green onions; 3 to 4 tablespoons low-sodium soy sauce; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

User Reviews

4.9

696 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings
Calories
450 kcal
Course
Main Course
Cuisine
American, International

Easy Better-Than-Takeout Shrimp Fried Rice

Iris Warren

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🥡🍤🍚 One-skillet, ready in 20 minutes, and you'll never get takeout again!! Homemade tastes WAY BETTER! Tons more flavor, not greasy, and loaded with tender shrimp!

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Ingredients

Servings

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend I don’t thaw and use straight from the freezer
½ cup corn I use frozen straight from the freezer
2 to 3 garlic cloves finely minced or pressed
½ teaspoon ground ginger
3 large eggs lightly beaten
4 cups cooked rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
2 to 3 green onions trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
½ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste

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Instructions

To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic, ginger, and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

Adapted from Easy Better-Than-Takeout Chicken Fried Rice.
Adapted from
Easy Better-Than-Takeout Chicken Fried Rice
.

Nutrition Information

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Serving 1serving Calories 450kcal (23%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 142mg (47%) Sodium 882mg (37%) Fiber 4g (16%) Sugar 4g (8%)