Shrimp Fried Rice: An Incredible Ultimate Recipe for Any Occasion
There’s something incredibly comforting about a steaming bowl of Shrimp Fried Rice. The delicious aroma wafting through the kitchen, infusing your home with a warm, inviting spirit, instantly transports you to bustling Asian street food markets. I fondly recall chilly evenings spent around the dinner table with my family, where a fragrant dish of homemade fried rice would bring laughter and conversation to life. It’s funny how food has a way of weaving the stories of our lives together, doesn’t it?
If you’re looking for an easy weeknight dinner that packs a punch of flavor, look no further! This Shrimp Fried Rice masterpiece is not only scrumptious but also incredibly versatile. Perfect for any occasion, you’ll want to pin this one for later!
Why You’ll Love This Recipe
- It’s quick and easy—dinner is ready in under 30 minutes!
- Packed with protein from succulent shrimp, making it a hearty meal.
- Family-friendly and customizable—everyone can add their favorite veggies!
- Uses day-old rice for the best texture, making it a great way to use leftovers.
- A one-pan meal means less cleanup, leaving you time to relax.
What You’ll Need
Gather these simple ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup peas and carrots (frozen or fresh)
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 eggs, lightly beaten
- Salt and pepper to taste
- Sesame oil (for drizzling, optional)
Let’s Make It Together
Creating this delicious Shrimp Fried Rice is both simple and fun. Follow these straightforward steps to make your own:
Prep Your Ingredients: Begin by having all your ingredients ready. Peel and devein the shrimp, chop the green onions, and mince the garlic and ginger. It’s all about that beautiful mise en place!
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil glistens like liquid sunshine—perfect for sautéing!
Cook the Shrimp: Add the shrimp to the pan in a single layer. Season them with a pinch of salt and pepper, cooking for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Sauté the Veggies: In the same pan, toss in the peas, carrots, garlic, and ginger, cooking for about 2-3 minutes until they are tender and fragrant. Your kitchen will smell divine!
Add the Rice: Stir in the day-old jasmine rice. Break up any clumps with your spatula, combining all those lovely flavors together.
Combine Everything: Add the cooked shrimp back into the pan, along with the soy sauce and oyster sauce (if using). Give it a good stir, allowing all those beautiful ingredients to intermingle.
Scramble the Eggs: Push the rice mixture to one side of the pan and pour in the beaten eggs on the other side. Scramble them gently until just set, then mix them into the rice.
Final Touches: Sprinkle in the chopped green onions and drizzle with sesame oil if you’d like that rich, nutty aroma. Stir everything one last time, and voila!
Serve Hot: Plate your delicious Shrimp Fried Rice, and savor the moment as you inhale that comforting aroma.
Variations & Creative Twists
Get creative with your Shrimp Fried Rice! Here are a few delicious variations to try:
Zesty Lemon Shrimp Fried Rice: A squeeze of fresh lemon juice brings a bright, zesty flavor that complements the shrimp beautifully.
Spicy Kick: Add a spoonful of sriracha or chili flakes while cooking for a delightful heat that warms your soul.
Creamy Coconut Fried Rice: Substitute half of the soy sauce with coconut aminos for a luscious, tropical twist.
Add More Veggies: Toss in bell peppers, broccoli, or snap peas for an extra crunch and a pop of color!
Chef Emma’s Helpful Tips
Use Day-Old Rice: It’s dryer and holds up better in the pan, preventing clumps and enhancing that perfect stir-fry texture.
Don’t Crowd the Pan: If you’re making a double batch, consider cooking in smaller portions to allow even cooking.
Customize to Your Liking: Feel free to swap out shrimp for chicken, beef, or tofu, making this a versatile dish for any dietary preference.
Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to three days, making your weeknight meal prep a breeze!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 350
- Carbohydrates: 45g
- Sugar: 2g
- Fat: 10g
- Protein: 20g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead? Yes! Prepare the rice and chop the vegetables in advance for quick assembly later.
Can I use different ingredients? Absolutely! Feel free to mix in your favorite veggies or proteins.
How do I store leftovers? Store in an airtight container in the fridge for up to three days.
How long does it last? Enjoy your fried rice within three days for the best flavor and freshness.
Wrapping It Up
This Shrimp Fried Rice: An Incredible Ultimate Recipe for Any Occasion is not just about a meal; it’s a chance to create memories around the table. Quick, flavorful, and filling, it’s perfect for busy weeknights or laid-back weekends. So gather your loved ones, create that delightful aroma in your kitchen, and savor every comforting bite.
Be sure to save this recipe to your easy weeknight dinner board so it’s ready when you need a cozy treat! Happy cooking!
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Shrimp Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and easy shrimp fried rice recipe that is perfect for busy weeknights and customizable to everyone’s tastes.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 cup peas and carrots (frozen or fresh)
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 eggs, lightly beaten
- Salt and pepper to taste
- Sesame oil (for drizzling, optional)
Instructions
- Prep your ingredients by peeling and deveining the shrimp, chopping the green onions, and mincing the garlic and ginger.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the shrimp to the pan in a single layer, season with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.
- In the same pan, sauté the peas, carrots, garlic, and ginger for 2-3 minutes until tender and fragrant.
- Stir in the day-old jasmine rice, breaking up clumps with your spatula.
- Add the cooked shrimp back into the pan with soy sauce and oyster sauce (if using), stirring to combine.
- Push the rice mixture to one side and scramble the beaten eggs on the other side until just set, then mix into the rice.
- Sprinkle in chopped green onions and drizzle with sesame oil, stirring to combine.
- Plate the shrimp fried rice and serve hot.
Notes
Use day-old rice for the best texture. Don’t crowd the pan when cooking shrimp for even cooking. Customize with your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp Fried Rice, Easy Dinner, Comfort Food, Quick Meal, Asian Cuisine