Shrimp Fried Rice
One-skillet Shrimp Fried Rice recipe is ready in just 20 minutes! Easily make your favorite takeout recipe in a few simple steps and with easy to find ingredients.
Servings 4 servings
Calories 525kcal
Equipment
- Large skillet
- Large bowl
Ingredients
- 2 tablespoons canola or vegetable oil
- 2 tablespoons sesame oil
- 1 pound large uncooked shrimp peeled and deveined (450g)
- 1½ cups frozen peas and carrots (195g)
- 4 garlic cloves minced
- 3 large eggs beaten
- 4 cups chilled cooked white rice (700g)
- ¼ cup soy sauce (60mL)
- 3 green onions chopped
- ¾ teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground black pepper
Instructions
- Heat the canola and sesame oils in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3 minutes, stirring occasionally. Using a slotted spoon, remove the shrimp from the skillet, leaving the oil in the skillet, and place in a large bowl.
- Add the frozen peas and carrots and the garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften and the peas turn bright green, about 4 minutes. Remove the vegetables and to the bowl of shrimp.
- If needed, add another tablespoon of canola oil to the skillet. Pour in the beaten eggs and scramble until firm and cooked through, about 3 minutes. Remove from skillet and set aside with shrimp and vegetables.
- Add the cooked rice to skillet and fry for 2 minutes, stirring often, until heated through. (Add more canola oil if the rice is sticking to the skillet.) Return the shrimp, vegetables, and scrambled eggs to skillet. Stir in the soy sauce, green onions, salt, ginger, and pepper. Cook until heated through, about 1 minute. Serve hot.
Notes
- Chilled rice makes the best fried rice. Make sure the rice is cooked and either cold or room temperature before adding it to the pan. Cold rice grains will easily separate from each other, whereas hot, freshly cooked rice tends to stick together and can make the fried rice clumpy or mushy. This is a fantastic recipe for leftover or day-old rice!
- Add more veggies. This recipe is incredibly versatile. Mix and match additional vegetables for added flavor and texture like chopped bell pepper, corn, edamame, mushrooms, or bean sprouts.
- Save prep time. Cut back on cooking time by preparing rice ahead of time, using rice leftover from takeout, or using pouches of store-bought ready-to-serve rice.
- Optional variations. Swap the black pepper for white pepper for a more traditional Asian style flavor. Replace the ground ginger with 1 teaspoon of grated ginger or ginger paste for a more pungent flavor. Try mixing in additional spices like chili pepper, sriracha sauce, or chili paste for an extra kick. If you want a richer umami flavor, reduce the soy sauce to 3 tablespoons and add 1 tablespoon of white miso. Alternatively, you can add 1-2 tablespoons of oyster sauce.
Nutrition
Calories: 525kcal | Carbohydrates: 57g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 282mg | Sodium: 1947mg | Potassium: 444mg | Fiber: 4g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 3mg