5 from 4 votes
Shrimp Fried Rice
Perfect shrimp fried rice has fluffy eggs, a handful of vegetables, and tender shrimp. Make it at home with this quick, easy recipe!
Prep Time
20 mins
Cook Time
32 mins
Total Time
52 mins
Servings:
4
Calories:
661 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 cups jasmine rice (1-day old cooked is best)
- 2½ cups water
- 2 teaspoons dark soy sauce
- 2 teaspoons soy sauce light
- 3 tablespoons canola oil divided
- 3 egg beaten
- 1 lb Shrimp cut into 1/2-inch pieces, medium, peeled and deveined
- 1 yellow onion diced, medium
- 2 cloves garlic minced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 12 oz pea thawed, frozen
- 12 oz carrot thawed, frozen
- 1 cup snow peas chopped
- 3 green onions chopped
Instructions
- Place jasmine rice, water, dark and light soy sauce in a saucepan over high heat. Bring to a boil, cover the pan with a lid and reduce the heat to low. Allow it to cook, covered, for 10 minutes. Do not lift the lid! Remove the pan from the heat (do not lift the lid) and let the rice rest for 10 minutes. Fluff the rice and let cool. Refrigerate uncovered, overnight. ***Making this 1 day ahead is great, day old rice works best in fried rice recipes.
- Heat a wok over medium-high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Break up the large pieces into smaller chunks. Set aside.
- Heat the wok until just smoking and swirl another tablespoon of oil around the wok. Add the shrimp and quickly stir fry for 20 seconds on each side. Stir fry the shrimp until opaque and set aside.
- With the wok over medium high heat, add remaining tablespoon of oil, and cook the onions and garlic until translucent. Add the Shaoxing wine, salt, sugar, sesame oil and white pepper stirring to mix through.
- Next add the cooked rice and quickly stir fry to mix. Now add the shrimp, peas, carrots and snow peas and stir fry for another minute.
- Finally add the cooked eggs and green onions and continue stir-frying the rice for another 30 seconds and serve (See Note 1).
Cup of Yum
Notes
- You can serve in individual bowls or on a serving plater. I also transfer it all into a large bowl and gently press to smooth out the top. Place a platter on top and quickly flip. Carefully remove the bowl and serve (as seen in image).
Nutrition Information
Calories
661kcal
(33%)
Carbohydrates
90g
(30%)
Protein
38g
(76%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
305mg
(102%)
Sodium
891mg
(37%)
Potassium
750mg
(16%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
8612IU
(172%)
Vitamin C
28mg
(31%)
Calcium
173mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 661
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 38g | 76% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 305mg | 102% |
| Sodium | 891mg | 37% |
| Potassium | 750mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 8612IU | 172% |
| Vitamin C | 28mg | 31% |
| Calcium | 173mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.