Shrimp Fried Rice
Make shrimp fried rice quickly and easily in one skillet, using leftover rice, frozen veggies, scrambled eggs, and authentic flavors that are better than takeout!
Equipment
- 12-inch pan (30-cm pan)
Ingredients
- 1 pound (450g) shrimp 51-60 count is the perfect size or a little bigger is fine. Peeled, deveined and tails off, thawed.
- Salt and pepper to taste
- 3 tablespoons vegetable oil or canola or peanut oil
- 2 large eggs lightly beaten
- 1 cup frozen carrots and peas thawed
- 2 cloves garlic minced (about 2 teaspoons)
- 5 cups Cooked rice cold, or any other long grain rice
- 2 tablespoons soy sauce or coconut aminos, for gluten free substitute with tamari or gluten free soy sauce
- 1 teaspoon sesame oil
- 5 medium scallions (spring onions) sliced (about ½ cup)
Instructions
- Season shrimp with salt and pepper.
- In a 12-inch pan, over medium heat, heat 2 tablespoons of oil and add the shrimp. Cook in a single layer until no longer opaque, about 1-2 minutes per side. Be careful not to overcook the shrimp. Remove into a bowl.
- To the same pan, add eggs, and cook without stirring until it just begin to set (20 seconds). Then scramble with a spatula to break them up into smaller pieces (1 minute). The eggs should be cooked but not browned. Remove to a bowl and set aside. Best to use a non stick pan for the eggs not to stick.
- Wipe the pan clean with paper towels, heat 1 tablespoon of oil and add the carrots and peas. Add the garlic, and cook for just 30 seconds (you don’t want to burn it).
- Add the cooked rice but make sure that you break any clumps before adding it in (do not just dump it in the pan, sprinkle it). And stir to break any clumps with a spatula. Cook until the rice is heated through (3 minutes).
- Add the soy sauce, and sesame oil and mix that in.
- Add the shrimp and eggs, and scallions. Cook for 1 minute as you stir until it’s warmed through. Taste it and adjust seasonings to your preference (add more soy if needed). Serve.
Notes
- To get 5 cups of cooked rice, you need to cook 1 cup of uncooked rice. 1 cup of rice is 7 ounces/200g and serves 5 people.
- I prefer to cook the eggs separately and then add them in, this way they don’t end up overcooked. You want the eggs to be fluffy scrambled eggs so do not break them apart too much.
- Add a little extra soy sauce towards the end if you feel it needs it. Alternatively, you could have some on the table and allow people to add it themselves.
- Use a minimum of medium heat. Fried rice should be cooked over high heat and treated almost like a stir fry. Quick movements, always stirring and served immediately.
- Swap the shrimp for a different protein like chicken, pork, or tofu. You can also omit the protein altogether.
Nutrition
Calories: 343kcal | Carbohydrates: 64g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 577mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3648IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/shrimp-fried-rice/