Shrimp Fried Rice Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Asian
Shrimp Fried Rice Recipe
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This quick and easy homemade shrimp fried recipe is loaded with peas, carrots, eggs, and succulent shrimp in every bite. Who needs takeout?!
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Ingredients
- 1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil grapeseed oil, or peanut oil, divided
- 3 green onions thinly sliced, about ½ cup, white and green parts divided
- 2 tablespoons unsalted butter divided
- 4 large eggs beaten
- 3 cups COLD leftover brown rice
- 3 tablespoons low sodium soy sauce plus additional for serving
- 2 teaspoons sesame oil toasted or untoasted
- 1 (12-ounce) bag frozen peas and carrots about 1 ½ cups, no need to thaw
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Instructions
- Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
- In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
- Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
- Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
- Drizzle the soy sauce and sesame oil over the top . Stir to combine.
- Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.
Notes
- TO STORE: Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
- TO FREEZE: Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.
Nutrition Information
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Serving
1of 4
Calories
497kcal
(25%)
Carbohydrates
37g
(12%)
Protein
33g
(66%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
361mg
(120%)
Potassium
556mg
(16%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
562IU
(11%)
Vitamin C
2mg
(2%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 497kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 361mg | 120% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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