Shrimp Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
308 kcal
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Course
Main Course
Shrimp Fried Rice
Description
This Shrimp Fried Rice recipe involves steaming long grain white rice with chicken broth to infuse subtle flavor and ensure a fluffy texture. The shrimp is thawed and marinated in a sauce made from soy sauce, chicken broth, honey, hot sauce, sesame oil, and ground ginger, which imparts a mix of sweet, salty, and spicy elements. The shrimp is seasoned with paprika before cooking.
The stir-fry process uses peanut oil to quickly sear shrimp and then incorporates whisked eggs, garlic, onions, and frozen peas and carrots. White wine is added for depth. Finally, the sauce mixture is incorporated, marrying all components as the rice absorbs these flavors. The result is fried rice with tender shrimp, crisp-tender vegetables, and a glossy, well-coated finish balancing sweet and savory tastes.
This dish serves well as a main meal, offering protein with shrimp, starch from rice, and vegetables in one pan. It's practical for using leftover rice or as a make-ahead dinner. The recipe notes emphasize using dry rice or chilled leftover rice to achieve optimal texture and suggest wine options or broth substitutes, along with storage and reheating guidelines for convenience.
Ingredients
Rice
- 1 cup long grain white rice see notes, uncooked
- 2 cups chicken broth
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey can sub brown sugar
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil optional
- 1/8 teaspoon ground ginger
Stir Fry
- 1-2 tablespoons peanut oil can sub olive or canola
- 1 lb. Shrimp see notes, uncooked
- ¼ teaspoon paprika
- 1 tablespoon butter
- 2 egg whisked very well
- ½ cup white wine see notes, dry
- 3 cloves garlic minced
- 1 yellow onion finely diced, small
- ¾ cup peas frozen
- ¾ cup carrot frozen
- 3-4 green onions diced
Instructions
Cooking Equipment Notes
- A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.
- A wide skillet with a lot of surface area is recommended for frying the rice.
Prepare the Sauce/Marinate the Shrimp
- Combine the sauce ingredients.
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Sprinkle with paprika.
- Place the shrimp in a medium bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.
Cook the Rice
- Add chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes.
- Optional: Remove it from the heat and let it sit with the lid on for 10 minutes. This makes the rice extra fluffy, and allows any rice stuck to the bottom of the pot to release naturally. Refrain from stirring as this will release starch and make it sticky.
- Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, (the longer the better). A dry consistency is best for fried rice.
Scramble the eggs
- Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)
Stir Fry
- Add the oil to a wide skillet over medium-high heat. Once heated, add the shrimp. Cook for about 1 minute + 20 seconds per side. Tilt the pan to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the skillet.
- Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
- Add the onions and cook for 2-3 minutes. Add the garlic, peas, and carrots (it’s okay if the veggies are still frozen) and cook for 1 minute.
- Add the cold rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.
- Reduce heat to medium and add the shrimp, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!
Notes
- Use cold, dry leftover rice for the best texture in fried rice; if cooking fresh rice, spread it out to dry before frying.
- Long grain white rice works best, but other rice varieties or even cauliflower rice can substitute.
- Choose dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc; use only 2 tablespoons if substituting Chinese cooking wine.
- Prepare the rice and sauce ahead of time for easier cooking; rice reheats well and can be stored refrigerated up to 3 days or frozen for up to 3 months.
- The shrimp is best served fresh; leftovers should be eaten promptly for texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 183mg | 61% |
| Sodium | 868mg | 36% |
| Potassium | 463mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1536IU | 31% |
| Vitamin C | 13mg | 14% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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