This quick and easy shrimp fried rice recipe highlights the best of Chinese takeaway. It's the finest stir fry dish ever, made with rice, shrimp, peas, carrots, onion, and egg, as well as flavorful Asian tastes.
THE BEST HOMEMADE SHRIMP FRIED RICE RECIPE
Let's face it, a Chinese takeout meal wouldn't be complete without a side of fried rice. Despite the fact that I adore making my cauliflower fried rice as a low-carb alternative, this shrimp fried rice is the real deal. The ratio of rice, eggs scrambled, diced vegetables, and juicy shrimp is just right.
If there are many other dishes on the table, you can serve this as a side. Yet, I find that a large dish of shrimp fried rice—yes, it's that good—is rather filling on its own. Hence, keep in mind that this recipe will always satisfy your yearning for homemade Asian food the next time you have one.
WHAT’S IN THIS SHRIMP FRIED RICE?
Fried rice can be prepared in a variety of ways utilizing different ingredients, such as diced scallops, Chinese sausage, chicken, or Barbecued pork. Yet rice, eggs, vegetables, and a few more savory ingredients make up the traditional base. Here is my interpretation of it using shrimp as the primary protein.
- Shrimp: I feel that medium-sized shrimp (frozen or fresh) are the ideal size for achieving a good balance of components.
- Vegetables: I'm sticking with the classics for this recipe: peas, carrots, onion, green onion, garlic, and ginger. Nevertheless, to make the dish even easier, I'm using frozen peas and carrots!
- Eggs: Softly scrambled eggs are essential in fried rice.
- Rice: I used long-grain white rice, but brown rice would also work.
- Soy sauce and toasted sesame oil: This is the ultimate savory combination that will add tons of flavor to the rice.
HOW TO MAKE SHRIMP FRIED RICE
This dish comes together quickly, so make sure you have all of your ingredients ready to go!
Next, let's go to work on the cooking. In a pan, heat the avocado oil and add the shrimp in a single layer. Cook for 1 to 2 minutes, then flip for 30 seconds. Place the shrimp on a platter.
Cook the vegetables. Stir-fry the onion, green onion whites, garlic, and ginger until fragrant. Next, add the frozen carrots and peas and stir-fry for 1 to 2 minutes, or until heated.
Cook the eggs and combine everything in a pan. Place the vegetables to the side and rapidly scramble the beaten eggs until soft, then combine the eggs and vegetables. Stir in the rice, shrimp, soy sauce, and sesame oil until everything is thoroughly blended. For the finishing touch, stir in the green onions.
TIPS FOR THE BEST SHRIMP FRIED RICE
- Usage White Pepper: White pepper is used in Asian cooking and light-colored foods since it is milder than black pepper. Also, I believe the shrimp are better coated by the finely crushed texture.
- Use Old, Chilled Rice: This recipe calls for cold, not warm, rice. The grains of chilled rice will be drier and easier to separate. If freshly cooked rice is combined with the other ingredients, it could turn mushy and clumpy.
- Use Toasted Sesame Oil: This dish may be made without it (and solely with soy sauce), but it adds a lot of flavor. The distinctive flavor of Chinese takeout is imparted to this recipe by dark toasted sesame oil.
- Make a veggie swap. If there are any vegetables that you don't like, substitute them! Green beans, broccoli, maize, or even snow peas can all be added in dice. Honestly, whatever you want.
- Change your protein. There are more options besides shrimp here. For a vegetarian option, you can also fry up diced chicken, pig, ground beef, or big mushrooms.
STORAGE AND MEAL PREP TIPS
Rice recipes, such as my cilantro lime rice or Mexican rice, are always excellent for dinner preparation. Just make sure to prepare other complementary, flavor-matching foods! Here are two methods for keeping fried rice.
- To Store: In a sealed container, shrimp fried rice will keep in the refrigerator for 4 to 5 days. Best for you when you have a hectic week ahead!
- To Freeze: When I need a quick, reheatable supper, I keep a batch of frozen shrimp fried rice in the freezer. Just place it in a container and freeze it for up to 3 months. Thaw it in the fridge, then microwave it for a few minutes.
Pro Tip to Reheat : When reheating leftover rice, add a dash of water and give it a good toss. This will restore some of the moisture!
CRAVING MORE ASIAN RECIPES? HERE’S SOME FAVORITES
Indeed, when you've got a busy schedule, takeaway seems fairly enticing. But what if I told you that making your favorite Asian dishes at home is really simple? You'll understand what I mean once you give these dishes a try!
- Chicken Stir Fry
- Teriyaki Chicken
- Ahi Tuna Poke Bowl
- Honey Garlic Shrimp
- Coconut Curry Chicken
A meal of shrimp fried rice is always a good choice. Particularly for the kids! Hence, if you prepare it for your family, please leave a comment below to let me know how it went out.
SHRIMP FRIED RICE (EASY 20-MIN RECIPE)
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 3 tablespoons avocado oil
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots, thawed
- 3 large eggs, beaten
- 4 cups cooked white rice
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
- Season the shrimp. In a medium bowl, season the shrimp with the salt and pepper. Set aside.
- Sear the shrimp. Heat 2 tablespoon of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate.
- Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
- Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
- Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
- Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
- Garnish with green onions. Stir in the green parts of the green onions before serving.
- You can eat this up with chopstick or a fork (no judgement here). The chopsticks I’m using and love are these bamboo chopsticks from Crate and Barrel.
- Make sure to read my post on the differences between tamari, soy sauce and coconut aminos. And I use this brand of low sodium, organic tamari.