Description
This Shrimp Fried Rice recipe is quick and easy to make, perfect for a delicious weeknight meal. Loaded with plump shrimp, fluffy rice, and colorful veggies, this dish is packed with flavor and ready in just 20 minutes.
Ingredients
Units
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
For the Fried Rice:
- 3 tablespoons avocado oil
- 1/2 small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 1/2 cups frozen peas and carrots
- 3 large eggs, beaten
- 4 cups cooked white rice
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the shrimp: In a medium bowl, season the shrimp with salt and pepper. Set aside.
- Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until just opaque. Remove to a plate.
- Add the aromatics: Stir-fry onion, white parts of green onion, garlic, and ginger until fragrant.
- Cook the veggies: Add frozen carrots and peas, stir-fry until warmed through.
- Cook the eggs: Push veggies to the side, scramble eggs until soft.
- Stir-fry rice, seasoning, and shrimp: Add rice, shrimp, soy sauce, and sesame oil. Stir-fry until heated through.
- Garnish with green onions: Stir in green parts of green onions before serving.
Notes
- You can enjoy this dish with chopsticks or a fork.
- Recommended chopsticks: Bamboo chopsticks from Crate and Barrel.
- Consider differences between tamari, soy sauce, and coconut aminos.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 250mg
