Easy Shrimp Fried Rice Recipe

Shrimp Fried Rice is a quick and delicious meal that combines succulent shrimp with colorful vegetables and fluffy rice. This recipe is perfect for using up leftover rice and makes a great weeknight dinner or side dish.

Instructions

1. Prepare the Shrimp:

• Marinate: In a bowl, season the shrimp with a pinch of salt and pepper. You can also add a splash of soy sauce if desired. Set aside.

2. Scramble the Eggs:

• Heat Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
• Cook Eggs: Add the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the pan and set them aside.

3. Cook the Shrimp:

• Stir-Fry Shrimp: In the same skillet, add the remaining tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.

4. Stir-Fry Vegetables:

• Sauté Veggies: In the same skillet, add the minced garlic and mixed vegetables. Stir-fry for about 2-3 minutes until the vegetables are tender.

5. Combine Ingredients:

• Add Rice: Add the cooked rice to the skillet and break up any clumps. Stir well to combine with the vegetables.
• Add Sauces: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to evenly coat the rice. Add the cooked shrimp and scrambled eggs back into the pan, mixing everything together.

6. Finish and Serve:

• Add Green Onions: Stir in the chopped green onions and cook for another minute until heated through.
• Taste and Adjust: Season with additional salt and pepper to taste.
• Serve Hot: Serve your shrimp fried rice hot, garnished with extra green onions if desired.

Tips for Success

• Use Cold Rice: Day-old rice works best for fried rice as it’s drier and helps prevent mushiness.
• Customize: Feel free to add other vegetables like bell peppers, broccoli, or snap peas based on your preference.
• Protein Variations: You can substitute shrimp with chicken, beef, or tofu for a different flavor.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Freezing: Fried rice can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

This Easy Shrimp Fried Rice Recipe is a versatile and satisfying dish that’s perfect for a quick dinner or using up leftover ingredients. With its combination of shrimp, vegetables, and rice, it’s sure to be a hit at your dinner table! Enjoy your flavorful homemade fried rice!

Yield: 4

Easy Shrimp Fried Rice Recipe

Print

Shrimp Fried Rice is a quick and delicious meal that combines succulent shrimp with colorful vegetables and fluffy rice. This recipe is perfect for using up leftover rice and makes a great weeknight dinner or side dish!

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 lb (450 g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil (divided)
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn, etc.)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Salt and pepper, to taste
• Sesame oil (for drizzling, optional)

Instructions

1. Prepare the Rice:
   If you don't have day-old rice, cook fresh rice and spread it out on a baking sheet to cool for about 15 minutes. This helps prevent the rice from becoming mushy.
   
2. Cook the Shrimp:
   In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
   Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
   
3. Sauté the Vegetables:
   In the same skillet, add the remaining tablespoon of oil. Add the sliced green onions and minced garlic, sautéing for about 30 seconds until fragrant.
   Add the mixed vegetables and cook for another 2-3 minutes until they are tender.
   
4. Scramble the Eggs:
   Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
   
5. Combine Ingredients:
   Add the cooked rice and shrimp back into the skillet. Pour in the soy sauce and oyster sauce (if using). Stir well to combine everything and heat through. Cook for another 2-3 minutes until everything is heated and the rice is slightly crispy.
   
6. Season and Serve:
   Season with salt and pepper to taste. Drizzle with sesame oil if desired.
   Serve hot, garnished with additional green onions if preferred.

Notes

Rice: Using day-old rice is ideal for fried rice, as it’s drier and helps achieve the right texture. Fresh rice can work, but be sure to cool it before frying.

Vegetable Variations: Feel free to use any vegetables you like or have on hand, such as bell peppers, broccoli, or snap peas.

Protein Options: You can substitute shrimp with chicken, beef, or tofu if you prefer.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.