Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Instead of ordering your favorite take out, you have to try this shrimp fried rice recipe. It’s a tasty dinner that is quick and easy to make with jasmine rice, green onions, and frozen veggies. We make our shrimp fried rice with egg, but this recipe is so versatile and could be made with a wide variety of ingredients.
If you like fried rice, be sure to try some of our other favorites like Crockpot Orange Chicken, Bourbon Chicken, or these Thai Noodles, which are all so easy and full of flavor.
MORE FRIED RICE RECIPES
Better Than Takeout Fried Rice | Cauliflower Fried Rice
INGREDIENTS FOR Fried Rice and ShrimP
You will need:
- 1 lb medium shrimp, peeled and deveined
- 3 cups of cooked jasmine rice
- 3 teaspoons vegetable oil
- ¼ large Vidalia onion, chopped
- 2 cloves of minced garlic
- 1 cup of frozen peas and carrots
- 2 large eggs
- ½ teaspoon of sesame oil
- 3 tablespoons soy sauce
- Green onions
- Cilantro (optional)
INGREDIENT SUBSTITUTIONS & ADDITIONS
RICE: This recipe calls for the use of jasmine rice, but you could also use brown rice. Whatever you have on hand will work. You could also use cauliflower rice as a substitute.
PROTEIN: You can get very creative with the protein in your fried rice. For the eggs, you could use fresh eggs or liquid eggs. You can leave the protein out altogether and substitute for a vegetarian friendly option like pineapple or tofu. You could also opt for chicken, beef, or pork in place of the shrimp. The options are endless!
VEGETABLES: You can mix up the veggies in this recipe to include whichever ones you love. You could use either fresh or frozen vegetables. Some other ideas for what to include are broccoli, sweet corn, bell peppers (any color), water chestnuts, yellow onions, or sprouts.
SPICE: If you like a little bit of a kick in your Asian cuisine, you can sprinkle red pepper flakes over the top of your fried rice to add a bit of spiciness!
HOW TO MAKE SHRIMP FRIED RICE
STEP ONE: In a large skillet or wok, add 1 tsp of vegetable oil to a pan, then add shrimp and cook for 2-3 minutes, seasoning with a little bit of salt and pepper and flipping halfway through. Don’t overcook! When finished, set the shrimp aside but leave the oil/remnants in the pan.
STEP TWO: Add other 2 teaspoons of vegetable oil, plus onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.
STEP THREE: Add in the frozen peas and carrots and cook until they are partially thawed, about 1-2 minutes.
STEP FOUR: Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until the rice is nice and hot and starts to brown. Reduce the heat and the rice to the sides of the pan, making a hole for the eggs.
STEP FIVE: Crack the eggs into the middle of the pan and scramble. Once the eggs are cooked, stir them into the rice.
STEP SEVEN: Mix soy sauce and sesame oil together and pour over rice. Stir until the rice is coated with sauce.
STEP EIGHT: Top with chopped green onions and/or cilantro. This step is optional.
HOW TO STORE AND REHEAT THIS RECIPE
To store shrimp fried rice, place it in an airtight container in the fridge. The trick to making it taste as fresh as it did the first day is to add a bit of liquid.
When reheating, either on the stove or in the microwave, simply add in a few tablespoons of water or broth for every cup of rice you’re heating. Cover when heating to create a steaming effect in the bowl or pan and stir often.
Next time you’re ready to order take out from your favorite Asian restaurant, give this delicious shrimp fried rice recipe a try instead. It’s so easy to make and allows for loads of creativity with the ingredients. It’s sure to hit the spot every time.
More Dinner REcipes You’Ll Love
- Dirty Rice
- Crockpot Swedish Meatballs
- Beer Marinated Grilled Chicken
- Zucchini Noodles
- Goulash
- Sweet and Sour Meatballs
Shrimp Fried Rice
Ingredients
- 1 lb medium shrimp peeled and deveined
- 3 cups cooked jasmine rice
- 3 teaspoons vegetable oil
- ¼ large Vidalia onion chopped
- 2 cloves of minced garlic
- 1 cup frozen peas and carrots
- 2 large eggs
- ½ teaspoon sesame oil
- 3 tablespoons soy sauce
- green onions
- cilantro optional
Instructions
- In a large skillet or wok, add 1 tsp vegetable oil to pan, then add shrimp and cook for 2-3 mins, seasoning with a little salt/pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
- Add other 2 teaspoons of vegetable oil, plus onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.
- Add peas and carrots and cook until partially thawed, 1-2 minutes.
- Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
- Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
- Add cooked shrimp back to the pan.
- Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
- Top with chopped green onions and/or cilantro (optional).
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