Description
This quick and flavorful 15-Minute Shrimp Fried Rice recipe is perfect for busy weeknights, delivering a satisfying meal with tender shrimp, vibrant vegetables, and savory seasonings all stir-fried together to perfection.
Ingredients
Scale
Shrimp Marinade
- 8 ounces small raw shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon cornstarch
Main Ingredients
- 3 tablespoons peanut oil, canola oil, or rice bran oil, divided
- 3 eggs, beaten
- 2 stalks green onion, minced
- 4 cups leftover rice, grains separated well
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if desired), plus more to taste
- 1 teaspoon dark toasted sesame oil
Instructions
- Marinate Shrimp: In a medium bowl, sprinkle the shrimp with kosher salt, freshly ground black pepper, and cornstarch. Toss to coat evenly, then set aside at room temperature for 10 minutes to allow the flavors to meld.
- Cook Shrimp: Heat a large sauté pan or wok over high heat until very hot (a drop of water should sizzle instantly). Add 1 tablespoon of cooking oil and swirl to coat the pan. Spread the shrimp in a single layer and fry without moving for 30 seconds. Flip and cook the other side for 30 seconds or until mostly cooked through. Remove shrimp with a slotted spoon to a bowl.
- Scramble Eggs: Reduce heat to medium and add a bit more oil if needed. Pour in the beaten eggs and stir quickly to scramble. When the eggs are still slightly runny but mostly cooked, transfer them to the bowl with the shrimp.
- Prepare Pan and Rice: Wipe out the pan or wok with paper towels and return to high heat. When hot, add the remaining 1-2 tablespoons of oil. Add minced green onions and sauté for 15 seconds until fragrant.
- Fry Rice: Add the leftover rice to the pan and stir with green onions to combine. Spread the rice mixture evenly over the pan’s surface and let it sit without stirring for 1-2 minutes to allow the rice to fry and slightly crisp. Use a spatula to flip and spread the rice again, cooking for another minute.
- Combine Ingredients: Sprinkle soy sauce over the rice and stir to evenly distribute. Add the defrosted peas and carrots, cooked shrimp, scrambled eggs, and toasted sesame oil. Stir gently to combine all ingredients and heat through until sizzling hot. Taste and add more soy sauce if desired.
- Serve: Remove from heat and serve immediately for a delicious, quick shrimp fried rice meal.
Notes
- This shrimp fried rice recipe has a 5-star rating and is one of the most popular quick dinner options for its ease and flavor.
- Using leftover rice helps achieve the perfect texture by preventing sogginess.
- For a gluten-free version, be sure to use gluten-free soy sauce.
- Adjust soy sauce amount to control sodium based on dietary preferences.
- Feel free to swap peas and carrots with other veggies like bell peppers or corn for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 2 g
- Sodium: 774 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 211 mg
