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Shrimp Fried Rice Recipe

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Shrimp Fried Rice is a quick and flavorful dish with succulent shrimp, savory vegetables, and fragrant rice, stir-fried with soy sauce and seasonings for a satisfying meal.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 3 cups cooked rice (preferably day-old rice for better texture)
  • 2 tablespoons vegetable oil (or sesame oil for more flavor)
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 23 tablespoons soy sauce (or tamari for a gluten-free version)
  • 1 tablespoon oyster sauce (optional, for extra depth of flavor)
  • 1 teaspoon sesame oil (optional, for a nutty aroma)
  • 1/2 teaspoon ground black pepper
  • 12 green onions, chopped (for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Prepare the Ingredients: Cook the shrimp (about 2-3 minutes per side), then set aside. Dice the vegetables and prepare the eggs.
  2. Sauté the Vegetables: In a large skillet or wok, heat oil over medium-high heat. Add the onion, carrot, and peas, sautéing for about 3-4 minutes. Add garlic and cook for another minute.
  3. Scramble the Eggs: Push the vegetables to one side of the skillet, add the beaten eggs, and scramble until fully cooked. Break into small pieces as they cook.
  4. Add the Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir everything together to combine with the eggs and vegetables.
  5. Season the Rice: Add soy sauce, oyster sauce, sesame oil, and black pepper. Stir well to coat the rice evenly. Add the cooked shrimp and stir to combine.
  6. Finish Cooking: Stir-fry for another 2-3 minutes until everything is heated through.
  7. Garnish and Serve: Remove from heat and garnish with green onions. Serve with lime wedges if desired.

Notes

For more heat, add sriracha or red pepper flakes to the rice.For a heartier dish, serve on a bed of mixed greens or with a side of garlic bread.Make sure the rice is cooled before stir-frying to avoid a mushy texture.

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