Shrimp Fried Rice
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Unrated
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Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
408 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Shrimp Fried Rice
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Delicious and easy to make, this simple shrimp fried rice makes for a great family weeknight meal, or as a tasty side for your favorite Chinese recipes. All made in one skillet, it's ready to serve in 20 minutes.
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Ingredients
- 2 Tablespoons sesame oil or more to taste, toasted
- 1 lb Shrimp deveined and tail off, large
- 3 Tablespoons butter divided
- 2 carrot peeled and diced, medium
- 1 white onion diced, medium
- salt to taste
- black pepper to taste
- 3 cloves garlic minced
- 1 teaspoons ginger minced, fresh
- 3 egg whisked
- 3 cups rice I prefer jasmine or basmati rice, cooked and chilled
- ¾ cup green peas thawed, frozen
- 3-4 Tablespoons soy sauce or fish sauce
- green onions chopped
Instructions
- Heat 2 tablespoons of sesame oil in a large skillet over medium high heat. Add shrimp to the skillet and cook for a couple of minutes on each side until translucent and opaque. Transfer to a plate.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted. Add carrots, onion, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft. Add minced garlic and ginger and saute for 30 seconds until fragrant.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 tablespoon of butter to the other side of the skillet and stir until melted. Add whisked eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
- Add the last 1 tablespoon of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked shrimp, green peas, soy sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
- Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Notes
- Use the largest skillet you have to make this recipe so you don't overcrowd the ingredients. The rice and veggies need to fry and if they are overcrowded they will steam and can become soggy.
- Have your skillet on a medium high to high heat and move the ingredients frequently so that they don't burn.
- Take care not to over cook the shrimp. They only need a couple of minutes on each side and can become tough if over cooked.
Nutrition Information
Show Details
Serving
1.5cups
Calories
408kcal
(20%)
Carbohydrates
46g
(15%)
Protein
27g
(54%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
282mg
(94%)
Sodium
1765mg
(74%)
Potassium
474mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5741IU
(115%)
Vitamin C
16mg
(18%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 408kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 282mg | 94% |
| Sodium | 1765mg | 74% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5741IU | 115% |
| Vitamin C | 16mg | 18% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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