Shrimp Fried Rice

A quick and flavorful shrimp fried rice recipe that combines shrimp, vegetables, and savory soy sauce for a delightful meal in under 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 400 kcal

2 cups cooked rice Use day-old rice if possible.
200 grams shrimp, peeled and deveined Fresh or frozen shrimp can be used.
1 cup mixed vegetables (peas, carrots, corn) Use a frozen mix or fresh vegetables.
2 large eggs, beaten For a vegan option, use tofu.
3 tablespoons soy sauce Tamari can be used for gluten-free.
2 tablespoons vegetable oil High-smoke point oil recommended.
2 stalks green onions, chopped For garnish.
1 teaspoon garlic, minced Fresh garlic is best.

Gather and measure out all ingredients. Ensure the rice is cold to prevent clumping.

Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for about a minute.
Add shrimp to the pan and cook for 2-3 minutes until pink and opaque.
Push shrimp to one side of the pan and add beaten eggs. Scramble eggs until fully cooked, about 2 minutes.
Add cold cooked rice, breaking apart clumps with a spatula and mix everything together.
Stir in mixed vegetables and cook for an additional 2-3 minutes until heated through.
Pour soy sauce over the rice mixture and incorporate thoroughly.
Remove from heat and sprinkle with chopped green onions before serving.

For added flavor, consider using sesame oil or chili flakes. Avoid using hot rice to ensure the right texture.

Keyword Comfort food, Easy Fried Rice, quick dinner, Shrimp Fried Rice, Versatile Recipe