Easy Shrimp Fried Rice for a Quick Dinner

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Shrimp fried rice is a vibrant and satisfying dish that brings together the bold flavors of succulent shrimp, perfectly cooked rice, and colorful vegetables. This recipe is not only quick to prepare but also packed with protein, making it an ideal choice for a weeknight dinner that’s both delicious and easy to whip up.

Why You’ll Love This Recipe

This easy shrimp fried rice recipe is perfect for busy nights when you crave something hearty yet simple. It’s a one-pan wonder that’s ready in under 30 minutes, bursting with flavor and loaded with nutrients.

• Quick and Easy: Ready in less than 30 minutes.
• Flavorful: The combination of garlic, soy sauce, and shrimp brings amazing taste.
• Customizable: Use whatever veggies you have on hand.
• One-Pan Cleanup: Less mess means more time to enjoy your meal.

Ingredients

• 1 cup uncooked jasmine rice
• 2 cups water
• 1 pound shrimp, peeled and deveined
• 1 cup frozen green peas
• 1 medium carrot, diced
• 3 green onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste

How to Make Shrimp Fried Rice

1. Start by cooking the rice. In a medium pot, combine the jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the diced carrots and frozen green peas. Stir-fry for 3-4 minutes until the vegetables are tender.
5. Return the shrimp to the skillet and add the cooked rice. Pour in the soy sauce and sesame oil, if using. Stir everything together until well combined and heated through. Adjust seasoning with more salt and pepper if necessary.
6. Finally, toss in the sliced green onions and give it a quick stir before removing from heat. Serve hot.

Tips for the Best Results

• Use day-old rice if you have it; it’s dryer and will give you the best texture.
• Make sure your skillet is hot enough before adding the shrimp to get a nice sear.
• Don’t overcook the shrimp; they only need a few minutes until they turn pink.
• Feel free to add other vegetables like bell peppers or broccoli for added crunch and nutrition.

Easy Variations

• Swap shrimp for chicken or tofu for a different protein option.
• Add spices like chili flakes for heat or ginger for an extra layer of flavor.
• Incorporate other veggies like corn or bell peppers based on your preference.

What to Serve With It

• A side of crispy spring rolls for an appetizer.
• A fresh cucumber salad to complement the dish.
• Soy sauce or chili sauce for an extra kick at the table.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water to prevent sticking, and stir until heated through.

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