Shrimp Fried Rice
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Shrimp Fried Rice
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This easy Shrimp Fried Rice is a one-skillet, 20-minute meal that's perfect for busy weeknights!
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Ingredients
- 1 lb. Shrimp large, peeled, deveined, cut into ½-inch pieces
- 4 tablespoons soy sauce less-sodium, or more to taste, divided
- 1 tablespoon brown sugar packed
- 4 tablespoons butter salted, divided
- 2 egg lightly beaten
- 6 green onion thinly sliced; white and green parts separated
- 2 cloves garlic minced
- 4 cups rice cooked, cooled
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil toasted
- ½ cup peas frozen, or more if desired
Instructions
- In a medium bowl, toss together chopped shrimp, 1 tablespoon soy sauce, and brown sugar. Set aside.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until just cooked through, about 1 minute. Transfer to a bowl.
- Add an additional 1 tablespoon butter to the empty skillet. Melt the butter over medium-high heat. Add eggs and stir with a rubber spatula until set but still wet, about 15 seconds. Push the eggs to one side of the skillet. Add remaining 2 tablespoons butter, the white parts of the green onions, and the garlic to the skillet; cook until fragrant (about 15 seconds).
- Add rice and stir to break up any clumps or large pieces of egg. Cook until the rice begins to sizzle loudly, about 3 minutes.
- Stir in remaining 3 tablespoons soy sauce, hoisin sauce and sesame oil; stir constantly for 2 minutes.
- Stir in peas, shrimp and any accumulated juices in the bowl, and green parts of the green onions. Cook just until heated through, about 1 minute. Taste and season with salt and pepper or additional soy sauce, if desired.
Notes
- I prefer the meaty texture of jumbo, extra-large, or large shrimp. Dice them into bite-size pieces so that they cook uniformly and so that they're easier to eat when the meal is done.
- Allow plenty of time for your cooked rice to cool before using it in the recipe. Warm (or even lukewarm) rice doesn't fry as well. Try leftovers from a previous meal, or take a shortcut with microwaveable packets of "ready rice."
- Prep all of the ingredients in advance, because the cooking process moves very quickly and you want to be able to focus on the skillet.
- Make separate piles of the white/light green parts of the green onions and the darker top parts of the green onions. The white parts have an oniony punch and a more substantial texture, so they withstand longer cooking times better. Wait to add the dark green tops at the end.
- Use butter to stir-fry the ingredients. It has more flavor than oil, and helps the rice brown nicely in the pan.
- Cook with medium-high heat. If the temperature of your skillet is too cool, you'll end up with steamed rice, rather than crisp, brown, fried rice. Err on the side of HOT.
Nutrition Information
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Serving
1serving
Calories
503kcal
(25%)
Carbohydrates
53g
(18%)
Protein
33g
(66%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
398mg
(133%)
Sodium
2054mg
(86%)
Potassium
275mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
608IU
(12%)
Vitamin C
12mg
(13%)
Calcium
210mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 398mg | 133% |
| Sodium | 2054mg | 86% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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