Shrimp Fried Rice – This easy homemade shrimp fried rice is better than takeout made in less than 30 minutes consist of juicy shrimp, rice and vegetables.
Shrimp Fried Rice – Tips
For perfect fried rice texture, use slightly dry, day-old rice. Freshly cooked rice can be too sticky. If you only have fresh rice, spread it out on a baking sheet and let it dry out in a low oven (200°F) for 15-20 minutes.
Scramble the eggs in a separate bowl before adding them to the pan. This ensures they cook evenly and don’t overcook in the rice.
Use high heat to get a nice sear on the shrimp and cook the rice without steaming it.
Don’t overcrowd the pan – cook the shrimp and eggs in batches if necessary.
Best Shrimp Fried Rice – Variations
- Swap the frozen peas and carrots for your favorite veggies like broccoli florets, chopped bell peppers, or bean sprouts.
- Love chicken? Substitute cooked and shredded chicken breast for the shrimp.
- Add a pinch of red pepper flakes for a little kick.
- Use gluten-free soy sauce and tamari for a delicious gluten-free option.
Easy Shrimp Fried Rice – FAQs
What kind of rice is best?
Long-grain white rice is the classic choice. However, jasmine rice or brown rice can also be used.
Can I use frozen shrimp?
Absolutely! Just thaw the shrimp completely before cooking.
How long does leftover last?
Store the leftover fried rice in an airtight container in the refrigerator for up to 3 days.
How to Serve This Restaurant Shrimp Fried Rice?
It is a complete meal on its own. But if you’re feeling fancy, pair it with some steamed vegetables or a side salad.
Shrimp Fried Rice (Best Homemade)
This easy homemade shrimp fried rice is better than takeout made in less than 30 minutes consists of juicy shrimp, rice and vegetables.
Ingredients
- 1 lb med shrimp, uncooked, peeled and deveined
- 1/4 tsp sea salt
- 1 tsp cornstarch
- 3 Tbsp olive oil
- 1/4 cup green onion, finely chopped
- 1/4 tsp freshly ground black pepper
- 4 large eggs, beaten
- 1 1/2 tsp sesame oil
- 5 cups chilled white rice, use leftover
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce, low sodium
Instructions
- In a medium bowl, add shrimp, salt pepper and cornstarch. Marinate and let sit for 10 minutes.
- Heat a non-stick skillet on medium high heat. Add 2 Tbsp of olive oil, once hot, add shrimp and cook 1 minute on each side or until no longer translucent. Transfer the shrimp to a bowl.
- Add the beaten eggs to the skillet and stir cook until perfectly scrambed. Transfer the eggs to a bowl.
- Clean up the skillet, set on medium high heat. Add 1 Tbsp oil, add chopped onions and cook for 30 seconds until fragrant.
- Add in leftover chiled rice, stir cook for 3-4 minutes until slightly sizzled.
- Add soy sauce, sesame oil and vegetables. Combine well.
- Add cooked shrimp and scrambled eggs. Mix well.
- Stir Cook until the rice is warmed through and sizzles.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 412Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 284mgSodium 1071mgCarbohydrates 45gFiber 2gSugar 3gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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