Description
Indulge in the savory flavors of homemade Shrimp Fried Rice. This Asian-inspired dish features tender shrimp, fluffy rice, and a medley of vegetables stir-fried to perfection. Easy to make and bursting with umami goodness, this recipe is sure to become a family favorite!
Ingredients
Scale
For the Shrimp:
- 2 tablespoons vegetable oil
- 1 pound medium shrimp, peeled and deveined
For the Rice:
- 2 eggs, lightly beaten
- 3 cups cooked jasmine or long-grain rice, preferably day-old and chilled
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for 2–3 minutes until pink and cooked through. Remove shrimp and set aside.
- Prepare the Rice: Add the remaining oil to the skillet and pour in the beaten eggs. Scramble until just set, then push to one side. Add garlic, rice, and vegetables to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps.
- Combine Ingredients: Return the shrimp to the pan, then add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and cook for another 2–3 minutes until heated through.
- Serve: Remove from heat and garnish with green onions. Serve hot.
Notes
- Using cold, day-old rice helps prevent clumping and gives the best texture.
- Add a dash of chili sauce for a spicy kick or swap in other veggies like bell pepper or corn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 3g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 215mg
