Description
This Shrimp Fried Rice is a savory, one-pan dish packed with tender shrimp, crispy vegetables, and flavorful seasonings. Quick and easy, it’s perfect for a weeknight dinner or meal prep. With a mix of classic fried rice ingredients and juicy shrimp, this dish is a crowd-pleaser.
Ingredients
Scale
For the Fried Rice:
- 1 lb shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old rice)
- 2 tbsp sesame oil (or vegetable oil)
- 1/2 cup onion, finely diced
- 1/2 cup carrots, diced (or frozen peas and carrots)
- 1/2 cup green peas (frozen or fresh)
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional for added umami)
- 1/2 tsp ground black pepper
- 1/2 tsp sesame seeds (optional, for garnish)
- 2–3 green onions, chopped (for garnish)
Instructions
- Prepare the Shrimp:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes, or until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set them aside.
- Cook the Vegetables:
- In the same skillet, add the remaining tablespoon of sesame oil. Add the diced onion and carrots (or peas and carrots) and sauté for about 3-4 minutes, or until softened.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Fried Rice:
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together and cook for 2-3 minutes, allowing the rice to crisp up slightly.
- Season and Combine:
- Add the cooked shrimp back into the skillet. Drizzle the soy sauce and oyster sauce (if using) over the rice. Stir everything to combine and cook for an additional 2-3 minutes until well-mixed and heated through.
- Season with black pepper to taste.
- Serve:
- Garnish with chopped green onions and sesame seeds, if desired. Serve hot and enjoy!
Notes
- Rice: Use day-old rice for the best texture, as freshly cooked rice may become mushy. If using freshly made rice, let it cool completely before using.
- Protein: You can swap the shrimp for chicken, pork, or tofu for different variations.
- Heat: Add some red pepper flakes or a drizzle of sriracha to spice things up.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion (1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25mg
- Cholesterol: 195mg