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Easy Shrimp Fried Rice
This classic fried rice recipe includes tender plump shrimp, a bounty of (frozen) veggies, and leftover rice. It's an incredibly flavorful and satisfying dish that's easy to make in as little as 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
- 8 servings
Calories:
316 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
Ingredients
- 4 tablespoons butter divided
- 2 large egg
- 1 pound Shrimp cleaned and tails removed, raw
- 1 tablespoon sesame oil
- 1 bunch scallions chopped and separated into greens and whites
- 1 tablespoons ginger fresh grated
- 5 cups white rice or use precooked vacuum-sealed rice, cold cooked
- ¼ cup soy sauce
- 2 cups peas carrots, corn mix, frozen
Instructions
- Prep all the ingredients ahead of time so the rice frying process is quick and easy. Crack the eggs into a measuring cup and beat them thoroughly. Chop and mince all the fresh produce. Clean and de-tail the shrimp.
- Place a large sauté pan (or wok) over medium heat. Set a holding plate to the side. Add 2 tablespoons of butter to the skillet. Once melted, pour in the eggs. Use a wooden spoon or spatula to move the eggs around the pan. Once they are cooked through, quickly move the eggs to the holding plate and use the spatula to chop them into small pieces.
- Add the shrimp to the pan. Salt and pepper the shrimp liberally. Stir fry the shrimp for about 3 minutes until they are pink. Move the shrimp to the holding plate. *Make sure not to overcook the shrimp - you want them to be soft and juicy.
- Now add the remaining butter and the sesame oil to the skillet. Add the scallion whites and ginger to the pan. Stir fry for 2-3 minutes to soften. Then add the cold cooked rice. Pour in the soy sauce and stir the rice allowing it to fry on the bottom of the pan for a minute or two before stirring again.
- Once the rice is cooked and the soy sauce is evenly distributed, pour in the frozen peas, carrots, and corn mix. Continue to stir fry the rice for another 2-3 minutes to warm the vegetables.
- Toss the chopped egg pieces, cooked shrimp, and scallion greens into the fried rice. Stir fry for another 1-2 minutes until everything is warmed through.
- Serve as is, or top with all kinds of sauces and garnishes.
Cup of Yum
Notes
- Optional Toppings or Add-Ins: Kewpie mayo or yum yum sauce, teriyaki or hoisin sauce, cilantro of mint, pinch of curry powder, sriracha or chili garlic sauce.
- Fried rice with shrimp will keep well for up to 3 days stored in the fridge. Let it cool completely before transferring to an airtight container and refrigerating.
Nutrition Information
Serving
1cup
Calories
316kcal
(16%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
75mg
(25%)
Sodium
629mg
(26%)
Potassium
184mg
(4%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
702IU
(14%)
Vitamin C
20mg
(22%)
Calcium
37mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 - 8 servings
Amount Per Serving
Calories 316
% Daily Value*
| Serving | 1cup | |
| Calories | 316kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 629mg | 26% |
| Potassium | 184mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.