Shrimp Fried Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp Fried Rice
Description
Shrimp Fried Rice features peeled and deveined shrimp pan-seared until just opaque and pink, which seals in their tenderness. The dish uses day-old brown rice for optimal texture, sautéed with aromatics such as scallions, garlic, and ginger to build flavor. Lightly scrambled eggs are incorporated during stir-frying, creating pockets of soft, cooked egg throughout. Shredded carrots and peas contribute mild sweetness and texture contrast. Soy sauce and toasted sesame oil provide umami and a toasty aroma, enhancing the overall taste. The shrimp is returned to the pan towards the end to combine flavors evenly.
Serve this fried rice as a complete meal or alongside other dishes for a balanced spread. The sauce can be adjusted to taste with additional soy sauce, black pepper, or crushed red pepper flakes to add spiciness. This recipe is flexible for various ingredient swaps and works well as a way to repurpose leftover rice.
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or wok to thaw evenly without overcooking the shrimp. If shrimp are not added beforehand, the rice can keep for up to 7 days. Allow fried rice to cool before storing to maintain freshness.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound Shrimp peeled and deveined, tails removed, raw
- 1 bunch scallions thinly sliced
- 3 garlic thinly sliced, large cloves
- 1 inch knob ginger peeled and finely chopped
- 4 cups brown rice day old rice is ideal, cooked
- 4 egg whisked, large
- 1 cup carrot shredded
- 1 cup peas thawed, frozen
- salt to taste
- black pepper to taste
- ¼ cup soy sauce or more to taste
- 1 ½ teaspoons sesame oil toasted
- crushed red pepper for serving
Instructions
- Pat shrimp dry with paper towels and generously salt all over.
- Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add shrimp and cook until opaque and slightly pink, 2 minutes per side. Remove with tongs and set aside on a plate.
- In same pan, add remaining tablespoon olive oil. Add scallions, reserving some greens for garnish, garlic, and ginger and cook until softened and fragrant, 3 minutes. Add rice and eggs and cook until egg is cooked through, 3 minutes. Add carrots, peas, soy sauce, and sesame oil and mix to combine.
- Add shrimp back and season rice to taste with more soy sauce and black pepper, as needed. Serve with reserved scallion greens and crushed red pepper.
Notes
- Store leftover fried rice in a sealed container in the fridge for up to 4 days for best freshness.
- Reheat fried rice in a skillet or wok over medium heat, stirring occasionally, to warm the shrimp thoroughly without drying.
- If omitting shrimp, the rice can be refrigerated for up to 7 days before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 59g | 20% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 307mg | 102% |
| Sodium | 1835mg | 76% |
| Potassium | 647mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 6304IU | 126% |
| Vitamin C | 22mg | 24% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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