Quick & Easy Shrimp Fried Rice

Ratings:
Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

This delicious Shrimp Fried Rice is quick and easy to make. The shrimp is marinated for 10 minutes, sauteed to a beautiful golden brown, and then added to white rice. A quick 30-minute meal with basic ingredients makes this Shrimp Fried Rice a dinner that your family will love. 

 

Tips to Make Shrimp Fried Rice

1.  I recommend using leftover rice. Make the rice a day or two before so it isn’t sticky and it is nice and cold when it hits the pan. Do not use fresh, warm rice or it will become sticky and gooey when it hits the pan.

2.  I sauteed the rice and shrimp in olive oil but you can also use canola oil.

3.  After sauteeing the shrimp and rice, I recommend adding the cooked eggs and veggies one at a time and stirring between each addition. If you add it all at once it will cool everything down too much. 

4. I always use 1 to 2 Tbsp of soy sauce at the end. Taste it and feel free to add more sesame oil to your preference.

5. I wouldn’t advise skipping the sesame oil because it will give a nutty flavor and make your Shrimp Fried Rice taste more like authentic Chinese Rice.

6.  Cook over high heat. Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up before adding your ingredients. Also, give the ingredients time to sizzle and resist the urge to stir constantly.

Watch Jana Make Shrimp Fried Rice

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How to Prepare the Rice

It is highly recommended that you use white rice that is leftover a day or two, but if you need it immediately then be sure to rinse the rice before cooking it until the water runs clear. This will remove any starch from the rice. 

Cook the rice according to the instructions on the package and then cool in the pan until room temperature. Spread the rice flat into a nongreased baking sheet and refrigerate until really cold. This dries the rice out so it won’t turn gummy when it hits the pan.

Jasmine rice is so wonderful for this recipe but any brand of white rice will work.

Ingredients for Shrimp Fried Rice:

  • Used 20-24 count or 26-30 count RAW shelled and deveined shrimp.
  • Add 1 small bag of frozen peas-Do not thaw them.
  • Add more soy sauce at the end to taste – it’s better to add it later than to overdo it early on. I usually add 1/2 to 1 Tbsp more at the end. Make sure you’re not skimping on the soy sauce when preparing this dish. Taste it at the end and if it seems a little bland, add more soy sauce.
  • Sesame oil is the secret ingredient for a truly authentic Chinese rice.

Healthy & Gluten-Free Options

You can definitely substitute a few ingredients to make this recipe completely gluten-free. Rice is already gluten-free but you can always substitute the soy sauce to a gluten-free brand like Tamari soy sauce. If you want your dish to be soy-free then simply substitute for coconut aminos. 

If you’re not a fan of rice you can substitute the rice for cauliflower. 

How to Get Creative

Substitute the Shrimp: This dish can easily be used with many varieties of meat. Try substituting the shrimp with steak, chicken, or lamb. You could also go meatless and just double the egg! The eggy, meatless version is amazing!

Quick & Easy Shrimp Fried Rice

Quick & Easy Shrimp Fried Rice

Yield: 6 People
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This delicious Shrimp Fried Rice is quick and easy to make. The shrimp is marinated for 10 minutes, sauteed to a beautiful golden brown, and then added to white rice. A quick 30-minute meal with basic ingredients makes this Shrimp Fried Rice a dinner that your family will love. 

Ingredients

  • 1 lb 26-30 count uncooked shrimp (deveined and peeled)
  • 1 tsp cornstarch
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 3-4 Tbsp light olive oil or canola
  • 4 large eggs beaten
  • 1/4 cup green onion (finely chopped)
  • 5 cups chilled leftover white rice
  • 12 oz bag frozen peas thawed
  • 2-4 Tbsp soy sauce or coconut aminos. Added to taste
  • 1 1/2-3 tsp sesame oil or added to taste

Instructions

1. In a medium bowl combine the cornstarch, salt, pepper, and shrimp. Mix with a wooden spoon until blended. Set aside and allow to marinate at room temperature for 10 minutes.

2. Heat a large non-stick skillet over medium/high heat. Add 2 Tbsp of oil and once a bead of water sizzles when it hits the pan add the shrimp.

3. Brown shrimp for about 1-2 minutes on each side until cooked through and opaque. Place shrimp into a bowl and set aside.

4. Add the beaten eggs to the skillet and cook over medium heat until no longer runny. Remove the eggs to a bowl and set them aside.

5. Wipe the skillet clean with a paper towel and add 2-3 Tbsp oil. Set on medium/high heat and add the finely chopped green onion. Sautee until softened. Add to the skillet the cold white rice and spread evenly in the skillet. Sautee the rice on medium/high heat without stirring on each side until golden brown. The rice will sizzle.

6. Once the rice turns a nice golden brown on both sides stir in the soy sauce and sesame oil. I usually add 2 Tbsp of soy sauce and 2-3 tsp of sesame oil. Add according to your taste.

7. Mix in the peas, eggs, and shrimp. Stir well between each addition.

8. Add more soy sauce and sesame oil to taste.

Nutrition Information
Yield 6 cups Serving Size 1
Amount Per Serving Calories 568Total Fat 35gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 162mgSodium 1544mgCarbohydrates 48gFiber 3gSugar 3gProtein 17g

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