Easy Shrimp Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
386 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Easy Shrimp Fried Rice
Description
This recipe starts by cooking peeled and deveined shrimp in olive oil until just cooked through, then setting them aside. In the same pan, frozen peas and carrots are cooked with fresh garlic and grated ginger to impart aromatic flavors and soften the vegetables slightly. Eggs are scrambled separately and then combined with the shrimp, cooked vegetables, and pre-cooked, cooled rice.
Seasoned with soy sauce, salt, and black pepper, the fried rice is stirred together over low heat to warm through and allow flavors to blend. Chopped green onions are added at the end for freshness. The technique of cooking eggs separately helps keep their texture tender and distinct in the dish.
This versatile fried rice is an efficient way to make a balanced, satisfying meal. It can accommodate various fresh or frozen vegetables you have on hand, and using leftover rice prevents mushiness.
The dish stores well in the refrigerator for up to three days, making it suitable for meal prep and easy reheating.
Ingredients
- 2 tablespoons olive oil
- 1 lb Shrimp peeled and deveined, medium, raw
- 1 cup pea see notes, frozen
- 1 cup carrot see notes, frozen
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 4 egg beaten
- 3 cups rice cooked and cooled, cooked
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 2 tablespoons green onion chopped
Instructions
- To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Notes
- Frozen peas and carrots can be substituted with fresh or other vegetables like zucchini, snap peas, broccoli, or baby corn based on availability.
- Use cooked and cooled long-grain rice for the best texture; freshly cooked warm rice can make the dish mushy.
- Scramble eggs separately from vegetables to maintain their tender texture.
- Pre-minced fresh garlic and ginger can simplify preparation.
- This recipe is effective for using leftover vegetables and rice, making it economical and convenient.
- Store any leftovers in the refrigerator for up to 3 days.
- This dish works well for meal prep, providing ready-to-eat portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 307mg | 102% |
| Sodium | 1567mg | 65% |
| Potassium | 334mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3798IU | 76% |
| Vitamin C | 5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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