Shrimp Fried Rice Recipe
User Reviews
4.9
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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
6
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Calories
356 kcal
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Course
Main Course
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Cuisine
Chinese
Shrimp Fried Rice Recipe
Description
The Shrimp Fried Rice recipe starts by heating vegetable and sesame oils together to deliver a toasted nutty aroma. Raw shrimp are added along with a mix of frozen peas and diced carrots, sautéed until the shrimp turn pink and vegetables soften. Removing these from the pan creates space to scramble beaten eggs, which then combine with the rice, soy sauce, and seasonings. Stir-frying the mixture until rice has a light brown tint and ingredients are fully mixed produces a cohesive dish.
The shrimp provide a tender and slightly firm protein contrast with the soft scrambled eggs and fluffy rice grains. The peas and carrots add bursts of sweetness and color. The soy sauce seasoning is moderated with salt and pepper for balance, while the green onion garnish contributes a fresh mild onion note.
This dish can be served as a satisfying, protein-rich meal on its own or alongside other dishes. The ingredients are common pantry staples, making it practical for day-to-day cooking.
Leftovers store well in an airtight container in the refrigerator for up to five days, allowing convenient reheating later.
Ingredients
- 1 lb Shrimp raw, detailed and devained, large
- 3 egg light beaten, large
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 4 cups rice cooked
- 3 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup peas frozen peas and diced carrots blend
- 1/2 cup carrot frozen peas and diced carrots blend
- green onions sliced
Instructions
- Heat the vegetable oil and the sesame oil in a large skillet over medium high heat.
- Then add in the shrimp and carrots and peas blend in the skillet and sauté them for about 3-5 minutes or until the vegetables are soft and the shrimp are cooked through (pink).
- Remove the shrimp and vegetables from the skillet to a separate plate. Then pour in the eggs.
- Scramble the eggs. Push the eggs to one side of the pan.
- Then add in the rice, soy sauce, salt, and pepper to the skillet. Sauté the rice for 3-4 mintues until slightly browned and combined with the seasonings mixture. Then stir in the scrambled eggs, vegetable and shrimp.
- Stir for a few minutes until rice is heated through.
- Top with sliced green onions.
Notes
- Store leftovers in an airtight container and refrigerate for up to 5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 272mg | 91% |
| Sodium | 1547mg | 64% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4550IU | 91% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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