4.7 from 51 votes
Easy Shrimp Fried Rice
You can forget take-out with this Easy Shrimp Fried Rice! Make your own fried rice at home, so much better and much healthier. A quick and easy Asian inspired recipe perfect for busy weeknights and ready in 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 457 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Asian
Ingredients
- 4 cups day old cooked rice such as Jasmine or Basmati
- 2 tablespoons olive oil
- 2 large eggs beaten
- 1 pound Shrimp peeled and deveined
- 1 tablespoon sesame oil
- 1 small onion chopped
- 1 medium green bell pepper chopped
- 1 small carrot chopped
- ½ cup peas frozen
- ¼ cup soy sauce low sodium
- ¼ teaspoon pepper or to taste
Instructions
- Season the eggs with a bit of salt and pepper. Add 1 tablespoon of the olive oil to a pan and heat it over medium high heat. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for 1 minute. Remove the eggs from pan and set aside.
- Add the other tablespoon of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.
- Add the sesame oil to the pan and heat. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.
- Chop the omelette into small thin pieces.
- Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.
Cup of Yum
Notes
- Use day-old rice for the best results. Fresh rice can get too mushy when fried.
- Cook the eggs and shrimp separately to keep everything perfectly cooked and easy to toss together at the end.
- Add a splash of soy sauce or water when reheating leftovers to keep the rice from drying out.
- You can easily swap shrimp for chicken, tofu, or your favorite protein.
Nutrition Information
Serving
1serving
Calories
457kcal
(23%)
Carbohydrates
54g
(18%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
236mg
(79%)
Sodium
1264mg
(53%)
Potassium
438mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2677IU
(54%)
Vitamin C
33mg
(37%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 457
% Daily Value*
| Serving | 1serving | |
| Calories | 457kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 236mg | 79% |
| Sodium | 1264mg | 53% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2677IU | 54% |
| Vitamin C | 33mg | 37% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.