Description
This Easy Shrimp Fried Rice recipe is a flavorful and quick meal packed with tender shrimp, fresh vegetables, and perfectly cooked rice. It combines a savory mix of soy sauce, sesame oil, and rice vinegar to create a delicious dish that can be whipped up in just 30 minutes, making it an ideal choice for a satisfying weeknight dinner or lunch.
Ingredients
Scale
Shrimp and Vegetables
- ¾ pound shrimp (about 100/200 count per pound)
- 2 medium-sized carrots (peeled and finely diced)
- 1 cup green bell pepper (finely diced)
- 1 cup sweet onion (finely diced)
- ½ cup frozen peas (thawed)
- Green onions (optional, for garnish)
Other Ingredients
- 4 tablespoons oil (olive or avocado oil, divided)
- 2 cloves garlic (finely minced)
- 4 large eggs (whisked)
- 5 cups cooked rice (white or brown)
- â…“ cup soy sauce or Tamari
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil (toasted)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
Instructions
- Cook veggies: In a large wok or skillet, heat 2 tablespoons of oil over medium heat. Add the finely diced bell peppers, onions, and carrots. Sauté for 3-5 minutes until the vegetables start to become tender.
- Add garlic: Stir in the minced garlic and sauté for another 1 minute until fragrant.
- Prepare eggs: Whisk the eggs in a medium-sized bowl. Push the cooked vegetables to one side of the skillet or remove and place on a separate plate to clear space.
- Scramble eggs: Drizzle 1 tablespoon of oil into the cleared spot and add the whisked eggs along with ½ teaspoon salt and black pepper. Scramble the eggs for 2-3 minutes until fully cooked. Combine the eggs with the vegetables, then move the mixture aside or remove from the skillet.
- Cook shrimp: Add the remaining 1 tablespoon of oil to the cleared space in the pan. Add shrimp and sauté for 1-2 minutes until they are lightly fried and cooked through. Then, combine the shrimp with the eggs and vegetables.
- Add rice and season: Add the cooked rice into the skillet mixture. Pour in soy sauce, rice vinegar, sesame oil, and the remaining ½ teaspoon salt. Stir well to combine and cook over medium heat for 10 minutes, stirring occasionally.
- Add peas: Mix in the thawed peas during the last 4 minutes of cooking, ensuring everything is well combined.
- Finish cooking: For extra crispy fried rice, let the rice sit undisturbed on medium to medium-high heat for about a minute before stirring again. Scrape the bottom of the pan to lift the crispy bits. Repeat this process until the desired crispiness is achieved.
- Serve: Garnish with finely chopped green onions if desired and serve immediately for best flavor and texture.
Notes
- Use day-old cooked rice for best texture to prevent mushiness.
- You can substitute shrimp with chicken or tofu for variations.
- Adjust soy sauce and salt according to your taste preference.
- To make it gluten-free, use Tamari or a gluten-free soy sauce alternative.
- For added heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
