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Shrimp fried rice is a delightful dish that brings together tender shrimp, fluffy rice, and vibrant vegetables in a symphony of flavors. Perfect for a busy weeknight, this quick and satisfying meal is not only easy to make but also incredibly versatile. With just a handful of ingredients, you can whip up a restaurant-quality dish that will have everyone coming back for seconds.
Why You’ll Love This Recipe
This shrimp fried rice recipe is a go-to for many reasons. It’s fast, flavorful, and full of texture. Plus, it’s a fantastic way to use leftover rice!
- Speedy Meal: Ready in under 30 minutes!
- Flavor Packed: Savory shrimp and aromatic seasonings unite.
- Customizable: Add your favorite veggies or proteins.
- One-Pan Wonder: Easy cleanup with minimal dishes.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 green onions, chopped (whites and greens separated)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 large eggs, lightly beaten
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
- Add the cooked jasmine rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes, allowing the rice to heat through and get slightly crispy.
- Push the rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set, then mix them into the rice.
- Return the cooked shrimp to the skillet. Pour in the soy sauce and sesame oil, stirring everything together until well combined. Cook for another minute to heat through.
- Remove from heat and garnish with the green parts of the chopped green onions. Serve immediately.
Tips for the Best Results
- Use day-old rice for the best texture; it’s drier and helps achieve that perfect fried rice consistency.
- Don’t overcrowd the pan; if making a larger batch, consider cooking in batches for even heat distribution.
- Adjust the soy sauce according to your taste preference; start with less if you prefer a milder flavor.
Easy Variations
- Add vegetables like peas, carrots, or bell peppers for extra color and nutrients.
- Swap shrimp for chicken, beef, or tofu to cater to different dietary preferences.
- Incorporate spices like chili flakes or sriracha for a spicy kick.
What to Serve With It
- A simple cucumber salad drizzled with rice vinegar.
- Steamed broccoli or bok choy for a healthy side.
- Egg drop soup for a comforting combination.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring in between, until heated through. For best results, reheat in a skillet over medium heat to regain some of the original texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 green onions, chopped (whites and greens separated)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 large eggs, lightly beaten
- Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped white parts of the green onions, garlic, and ginger. Sauté for about 1 minute until fragrant.
3. Add the cooked jasmine rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes, allowing the rice to heat through and get slightly crispy.
4. Push the rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set, then mix them into the rice.
5. Return the cooked shrimp to the skillet. Pour in the soy sauce and sesame oil, stirring everything together until well combined. Cook for another minute to heat through.
6. Remove from heat and garnish with the green parts of the chopped green onions. Serve immediately.
Notes: Use day-old rice for best results. Customize with your favorite veggies or proteins.
