Description
Homemade shrimp fried rice delivers a quick, satisfying meal packed with savory Asian-inspired flavors. Crisp vegetables, succulent shrimp, and perfectly seasoned rice combine for a delightful dinner you’ll want to savor again and again.
Ingredients
Scale
- ¾ lb (340 g) shrimp, peeled and deveined
- 2 eggs, beaten
- 3 cups white rice, cooked long grain
- ½ cup peas, frozen
- ½ cup carrots, finely diced
- ½ cup onion, chopped
- ¼ cup green onions, chopped
- 2 tsps garlic, minced
- 1 tbsp sesame oil, toasted
- 4 tsps vegetable oil, divided
- 3 tbsps soy sauce
- salt to taste
- pepper to taste
Instructions
- Sear Shrimp: Heat a spacious skillet over medium-high flame. Cook shrimp with salt and black pepper until pink and opaque, then set aside on a separate plate.
- Sauté Aromatics: In the same skillet, sizzle onions, carrots, and garlic until vegetables soften and become translucent, releasing their fragrant essence.
- Scramble Eggs: Create a small pocket in the skillet, pour beaten eggs, and gently scramble until fluffy, then fold into the vegetable medley.
- Build Base: Introduce cooked rice, green peas, and soy sauce, stirring thoroughly to ensure even heat distribution and flavor integration.
- Finalize Dish: Return shrimp to the skillet, drizzle with sesame oil, and gently combine all ingredients to harmonize flavors. Sprinkle freshly chopped green onions for a vibrant, crisp finish before serving.
Notes
- Shrimp Selection Tip: Choose medium-sized, deveined shrimp for quick cooking and best texture.
- Heat Management: Use high, consistent heat to achieve perfect wok-like caramelization without making rice soggy.
- Ingredient Prep Hack: Cook rice a day ahead and refrigerate to prevent clumping and ensure separate, fluffy grains.
- Flavor Boosting Technique: Toast sesame oil briefly to enhance its nutty aroma before final mixing for deeper taste complexity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 442
- Sugar: 2 g
- Sodium: 672 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 186 mg