Go Back
Shrimp Fried Rice Recipe

Shrimp Fried Rice Recipe - Easy Meals To Cook

When life hands you a chilled bowl of day-old rice, what do you do? Well, you make shrimp fried rice, of course! This dish is not just a tasty favorite; it’s a canvas where flavors paint a picture of culinary delight. The beauty of shrimp fried rice lies in its versatility. It whispers comfort and sings satisfaction. Beyond a simple recipe, it's an adventure waiting to happen in your kitchen.
Now, imagine sizzling shrimp, bright vegetables, and perfectly cooked rice coming together in a hot pan, creating magic. I’ve spent years perfecting this recipe, sprinkling in personal touches and expert tips. As a registered dietitian and food blogger, I’ve seen it all in the kitchen. I've tested this recipe countless times, and let me tell you—it's a keeper. Ready to dive in? Let’s get rolling!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: Asian
Calories: 176
Ingredients Method Notes

Ingredients
  

  • 5 cups cold, day-old white rice
  • 1–2 garlic cloves, finely minced
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons light olive oil or neutral oil
  • 1/4 teaspoon freshly cracked black pepper and
  • 1/4 teaspoon fine sea salt1 teaspoon cornstarch
  • 1 lb raw shrimp, peeled and deveined 26–30 count
  • 12 oz mixed peas and diced carrots
  • 1 1/2 teaspoons toasted sesame oil
  • 4 large eggs, lightly beaten.
  • 1/4 cup finely chopped green onions

Method
 

Step 1: Prepare the Ingredients
  1. First things first. Gather all your ingredients. Make sure your rice is cold and separated. Day-old rice works best. Chop your veggies and shrimp. Having everything ready will streamline the cooking process.
Step 2: Marinate the Shrimp
  1. In a bowl, whisk together the shrimp, cornstarch, a pinch of salt, and a dash of black pepper. This will not only tenderize the shrimp but also contribute to a nice crust when cooked. Let it sit for about 10 minutes. Don’t rush this step; it makes a difference!
Step 3: Heat the Pan
  1. Grab a large wok or a non-stick skillet. Heat it over medium-high heat. Add a tablespoon of light olive oil. You want it hot but not smoking. This is where the magic begins!
Step 4: Sauté Garlic and Ginger
  1. Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until fragrant, but be careful not to burn them. If the aroma doesn’t fill your kitchen, you might be doing it wrong!
Step 5: Cook the Shrimp
  1. Now it’s time for the shrimp. Add them to the pan, stirring frequently. Cook for about 3-4 minutes until they turn pink and opaque. Once done, transfer them to a plate and set aside.
Step 6: Scramble the Eggs
  1. Wipe the pan clean if necessary. Add some more oil if needed. Pour in the beaten eggs and scramble them. Keep moving them around until just cooked. Remove and set aside with the shrimp.
Step 7: Stir-Fry Vegetables
  1. Add the mixed peas and carrots to the pan. Sauté for about 2 minutes, just until they are heated through. You want them to retain a little crunch for texture.
Step 8: Add the Rice
  1. Now it’s showtime for the rice! Add the cold rice to the pan. Use a spatula to break up any clumps. Mix it well with the veggies, incorporating every last grain.
Step 9: Season the Fried Rice
  1. Drizzle the soy sauce (or coconut aminos) and sesame oil over the rice. Stir it all together, tasting as you go. This is where you want to adjust seasoning to your liking.
Step 10: Combine and Finish
  1. Finally, bring back the shrimp and scrambled eggs. Fold them into the rice mixture, followed by the chopped green onions. A quick toss combines everything harmoniously.
Step 11: Serve Hot
  1. Plate your shrimp fried rice and serve immediately. Garnish with extra green onions if desired. Enjoy every bite!

Notes

  • Use Cold Rice: Freshly cooked rice tends to clump. Always use day-old, cold rice for better texture.
  • High Heat is Key: Stir-frying at high heat gives that characteristic wok hei (breath of the wok) flavor.
  • Don't Overcrowd the Pan: If you have a large batch, consider cooking in batches. Overcrowding can lead to steaming rather than frying.
  • Customize Veggies: Incorporate any vegetables you have on hand, like bell peppers or broccoli.
  • Taste as You Go: Always adjust soy sauce, salt, and other seasonings according to your preference. Your taste buds know best!