Description
Enjoy the flavors of a homemade takeout favorite with this delicious Shrimp Fried Rice recipe. Succulent shrimp, tender vegetables, and fluffy rice come together in a savory dish that’s perfect for a quick and satisfying meal.
Ingredients
Scale
For the Shrimp:
- 1 lb shrimp (peeled and deveined)
For the Fried Rice:
- 3 cups cooked jasmine rice (preferably cold)
- 2 tbsp vegetable oil (divided)
- 2 eggs (lightly beaten)
- 1 cup frozen peas and carrots (thawed)
- 3 green onions (sliced)
- 3 cloves garlic (minced)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Cook the Fried Rice: In the same skillet, add remaining 1 tablespoon oil. Pour in the beaten eggs and scramble for about 1 minute. Push eggs to one side of the pan. Add garlic, peas, carrots, and green onions to the other side of the pan. Stir-fry for 2 minutes. Add cold rice, break up clumps, and cook for 2–3 minutes until heated through.
- Combine and Serve: Add soy sauce, oyster sauce, sesame oil, and cooked shrimp. Toss well to combine and cook for 1–2 more minutes. Season with salt and pepper. Serve hot.
Notes
- Cold day-old rice works best for fried rice to prevent mushiness.
- Customize with additional vegetables or use low-sodium soy sauce for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
