Easy Shrimp Fried Rice Recipe
User Reviews
5
Easy Shrimp Fried Rice Recipe
Description
Easy Shrimp Fried Rice uses precooked rice mixed with sautéed diced carrots, bell peppers, onions, and peas. Garlic is added for aromatic depth. Eggs are cooked separately in the wok and then combined with the vegetables. Shrimp is lightly fried before all ingredients are mixed together with soy sauce, rice vinegar, toasted sesame oil, salt, and black pepper to complete the flavor profile.
The cooking technique involves cooking vegetables until tender yet still retaining some bite, while the eggs add a soft, fluffy texture. The shrimp remain tender and slightly crisp from quick sautéing. The seasonings contribute a balanced savory umami from soy sauce, acidity from rice vinegar, and a nutty aroma from toasted sesame oil.
This fried rice functions well as a standalone entrée or a side dish. It is suited to use leftover cooked rice, which helps achieve the desired texture. Green onions provide optional freshness as a garnish.
For best results, the rice and vegetables can be prepped in advance and stored refrigerated for a couple of days. The dish stores well in the refrigerator for several days and can be frozen in portions for a few months. Reheating is recommended in a skillet to maintain texture, though microwave reheating is possible with some texture change in shrimp.
Ingredients
- ¾ pound Shrimp about 100/200 count per pound
- 2 carrot peeled and finely diced, medium-sized
- 1 cup green bell pepper finely diced
- 1 cup sweet onion finely diced
- 4 tablespoons neutral cooking oil olive or avocado oil, divided, generic cooking oil
- 2 cloves garlic finely minced
- 4 egg whisked
- 5 cups rice white or brown, cooked
- ⅓ cup soy sauce or Tamari
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil toasted
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- ½ cup peas thawed, frozen
- green onions optional
Instructions
- In a large wok or skillet, over medium heat combine 2 tablespoons oil, bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat, or until they start to become tender.
- Add minced garlic, and sauté another 1 minute, or until fragrant.
- Whisk eggs together in a medium-sized bowl. Either push all vegetables to one side of the skillet, or remove and place on a separate plate.
- Drizzle 1 tablespoon of oil in the spot you have cleared and add in the whisked eggs, ½ teaspoon salt and black pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture, and either move it back to the side of the skillet or remove and place on a separate plate.
- Add 1 additional tablespoon of oil to the cleared spot in the pan. Add in shrimp and sauté for 1-2 minutes, or until they are lightly fried. Mix together the shrimp, vegetables, and eggs and then add in the cooked rice.
- Pour in soy sauce, rice vinegar, sesame oil, and ½ teaspoon of salt, to taste. Cook over medium heat for 10 minutes, stirring occasionally.
- Mix in thawed peas during the last 4 minutes of cooking and mix everything together.
- If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until it has reached your desired crispiness.
- Serve immediately with finely chopped green onions and enjoy!
Notes
- Use day-old cooked rice for best texture in fried rice.
- Omit shrimp or substitute with meatless alternatives like king oyster mushrooms for vegetarian options.
- Add additional vegetables such as cabbage, snow peas, green beans, or broccoli to increase variety.
- Prepare rice and vegetables up to 1-2 days ahead; store in refrigerator for freshness.
- Store leftover fried rice in airtight containers for 3-4 days refrigerated.
- Freeze fried rice in airtight containers or freezer bags for up to 3-4 months.
- Reheat fried rice best in a skillet over medium-low heat to preserve texture; microwaving is a quicker alternative but may toughen shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 1382mg | 58% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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