Why You’ll Love This
Quick Shrimp Fried Rice is a fast, flavorful meal that comes together in under 30 minutes. It’s packed with tender shrimp, fluffy rice, colorful vegetables, and savory seasonings. This dish is perfect for busy weeknights and is a great way to use leftover rice. With simple ingredients and a one-pan cooking method, you can enjoy restaurant-style fried rice right at home.
Ingredients
● 2 cups cooked jasmine rice (preferably day-old)
● 8 oz (225 g) shrimp, peeled and deveined
● 2 tablespoons vegetable oil
● 2 eggs, lightly beaten
● ½ cup frozen peas and carrots
● 2 green onions, sliced
● 2 cloves garlic, minced
● 3 tablespoons soy sauce
● 1 teaspoon sesame oil
● ½ teaspoon black pepper
● ½ teaspoon salt (optional, to taste)
Preparation Instructions
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Prepare the Rice
If using freshly cooked rice, spread it out on a tray and allow it to cool slightly to prevent clumping. -
Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove from the pan and set aside. -
Scramble the Eggs
In the same pan, add the beaten eggs and cook until softly scrambled. Transfer them to a plate. -
Sauté the Aromatics
Add the remaining oil to the pan. Stir in minced garlic and cook for about 30 seconds until fragrant. -
Cook the Vegetables
Add the peas and carrots and stir-fry for 2–3 minutes. -
Add the Rice
Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 3–4 minutes until heated through. -
Season the Rice
Stir in soy sauce, sesame oil, salt, and black pepper. Mix well. -
Combine Everything
Return the cooked shrimp and scrambled eggs to the pan. Add sliced green onions and toss everything together. -
Serve
Cook for another 1–2 minutes, then remove from heat and serve hot.
Kitchen Tools You’ll Need
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Large skillet or wok
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Spatula or wooden spoon
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Knife and cutting board
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Mixing bowl (for eggs)
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Measuring spoons
Tips
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Use day-old rice: Cold rice fries better and prevents mushy texture.
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Cook on high heat: This helps create that classic fried rice flavor.
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Don’t overcrowd the pan: Cook ingredients in batches if needed.
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Add more vegetables: Bell peppers, corn, or mushrooms work well.
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Boost flavor: A dash of oyster sauce or chili sauce adds extra depth.
Serving Suggestions
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Serve with spring rolls or dumplings.
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Pair with miso soup or hot and sour soup.
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Add a side of Asian cucumber salad.
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Garnish with extra green onions or sesame seeds.
Storage
Refrigerator:
Store leftover fried rice in an airtight container for up to 3 days.
Freezer:
Freeze in sealed containers for up to 2 months.
Reheating:
Reheat in a skillet over medium heat or microwave, adding a small splash of water or soy sauce to prevent dryness.
FAQs
1. Can I use frozen shrimp?
Yes. Just thaw the shrimp completely and pat them dry before cooking.
2. Why is day-old rice better for fried rice?
It’s drier and firmer, which prevents the dish from becoming mushy.
3. Can I make shrimp fried rice without eggs?
Yes. Simply skip the eggs or substitute with tofu for a vegetarian-friendly option.
Conclusion
Quick Shrimp Fried Rice is a delicious and convenient meal that’s easy to prepare and packed with flavor. With juicy shrimp, savory rice, and colorful vegetables, it’s a satisfying dish that works for lunch, dinner, or meal prep. Once you try making it at home, it may become your go-to fried rice recipe.
Nutrition Information (Approximate per serving)
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Calories: 330 kcal
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Protein: 22 g
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Carbohydrates: 38 g
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Fat: 10 g
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Fiber: 3 g
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Sodium: 620 mg
Nutrition values may vary depending on ingredients used. 🍤🍚
