Easy Better-Than-Takeout Shrimp Fried Rice
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
450 kcal
-
Course
Main Course
-
Cuisine
American, International
Easy Better-Than-Takeout Shrimp Fried Rice
Description
Easy Better-Than-Takeout Shrimp Fried Rice begins by pan-frying cleaned medium-large shrimp in a blend of sesame and canola oils over medium-high heat until just cooked. The shrimp are removed, leaving flavorful oils in the pan. Frozen peas, carrots, and corn are then stir-fried until softened slightly.
Finely minced garlic and ground ginger are added and cooked briefly to develop aromatic layers. Eggs are scrambled in the same skillet and combined with the vegetables. Returned shrimp, cooked rice, and sliced green onions are mixed in last along with soy sauce, salt, and pepper to season evenly.
The result is a hearty fried rice featuring tender shrimp pieces and a mix of textures from crisp vegetables, fluffy eggs, and soft rice grains. It’s best eaten fresh but stores well in the refrigerator for up to five days and freezes for longer storage.
Gentle reheating is recommended to preserve shrimp tenderness and avoid drying out the rice. Adjust seasoning to taste and feel free to substitute brown rice if preferred. Using frozen vegetables without thawing saves time and keeps them fresh crisp.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola oil or vegetable oil
- 1 pound Shrimp cleaned (approximately 15-20 count shrimp, medium-large fresh
- 1 cup peas I don’t thaw and use straight from the freezer, frozen peas and diced carrots blend
- 1 cup carrot I don’t thaw and use straight from the freezer, frozen peas and diced carrots blend
- ½ cup corn I use frozen straight from the freezer
- 2 to 3 garlic finely minced or pressed, cloves
- ½ teaspoon ground ginger
- 3 egg lightly beaten, large
- 4 cups 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, cooked
- 2 to 3 green onions trimmed and sliced into thin rounds
- 3 to 4 tablespoons soy sauce low-sodium
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
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
- This shrimp fried rice is adapted from a chicken fried rice recipe, tailored for seafood flavor and ingredients.
- Frozen vegetables can be added directly without thawing to save preparation time.
- Store leftovers airtight in the fridge up to five days or freeze up to four months; reheat gently to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
