The Perfect Shrimp Fried Rice

Give this flavorful Shrimp fried rice recipe a try; it's made with fresh shrimp, eggs, and vegetables and seasoned with a savory soy sauce mixture that's delicious and satisfying. Ready in just 20 minutes. The perfect solution for a busy weekday dinner!🍤

How to Make Shrimp Fried Rice

Note: The full instructions are provided in the recipe card below.

 Combine mushroom-flavored dark soy sauce, sugar, and salt in a small bowl. Stir to combine. Set aside.

Heat a 14-inch wok or large, heavy skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the wok.

Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.

Return the wok to heat, add 2 tablespoons of oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, and stir-fry until the onion is half-cooked for about 1 minute.

Add peas/ carrots, mix, and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, spread it all over the wok, toss it to heat through, and then fry for 5 to 7 minutes. (Add a little more oil if the rice is sticking.) Add the reserved shrimp and eggs and stir fry to heat thoroughly for 1 to 2 minutes. Serve the Shrimp Fried Rice immediately on a large platter. Enjoy!

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Recipe

Easy Shrimp Fried Rice

by Camila Benitez

Give this flavorful Shrimp fried rice recipe a try; it's made with fresh shrimp, eggs, and vegetables and seasoned with a savory soy sauce mixture that's delicious and satisfying. Ready in just 20 minutes. The perfect solution for a busy weekday dinner!🍤

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 12

Calories 141 kcal

Equipment

• Measuring cups
• 14 Ich Wok
• small bowl
• knife

Ingredients

  

1x2x3x

• ▢ ½ pound shrimp , peeled, deveined, and thawed
• ▢ 3 cups cold/day-old jasmine or Basmati rice
• ▢ 4 tbsp. Avocado Oil , canola oil, or peanut oil
• ▢ 3 large eggs , lightly beaten with a small pinch of kosher salt
• ▢ 1 cup frozen peas and carrots mix
• ▢ 1 onion , chopped
• ▢ ¼ teaspoon kosher salt , to taste
• ▢ 2 teaspoon sugar
• ▢ 1 tbsp. Mushroom-flavored dark soy sauce or dark soy sauce
• ▢ 1 tablespoon reduced-sodium soy sauce
• ▢ 1 small bunch of green onion , chopped

Instructions

 

• In a small bowl, combine mushroom-flavored dark soy sauce, soy sauce, sugar, and salt. Stir to combine. Set aside
• Heat a 14-inch wok or large, heavy skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
• Return the wok to heat, add the remaining 2 tablespoons of oil and swirl to coat the wok. Reduce the heat to medium-high, add the onions, and stir-fry until the onion is half-cooked for about 1 minute. Add peas/ carrots, mix and stir-fry until just tender but still crisp, about 2 minutes.
• Add the cold rice, quickly spread it all over the wok, toss it to heat through, and then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) Add the reserved shrimp, eggs, and stir-fry to heat thoroughly, 1 to 2 minutes. Serve the Shrimp Fried Rice immediately on a large platter. Enjoy!

Notes

How to Store & Re-Heat

To store: leftover shrimp fried rice, transfer it to an airtight container and refrigerate it promptly. The rice can be stored in the refrigerator for up to four days. You can use the microwave or stovetop to reheat the shrimp fried rice.

To reheat:

• Microwave: Place the desired portion of the shrimp fried rice in a microwave-safe dish and microwave on high for 1-2 minutes or until the rice is heated.
• Stovetop: Heat a wok or skillet over medium-high heat and add some oil. Once the oil is hot, add the leftover rice and stir-fry for 3-5 minutes or until heated. Make sure to stir the rice frequently to prevent it from sticking to the bottom of the pan. Avoid reheating the rice more than once, as it may lead to bacterial growth and cause food poisoning.

Make-Ahead

Prepare this Shrimp Fried Rice as a make-ahead dish by following the recipe instructions up to step 6. Once the rice is fried, allow it to cool, transfer it to an airtight container and refrigerate it. When you're ready to enjoy, simply reheat it in a wok or skillet, adding the reserved shrimp and scrambled eggs, and stir-fry until heated through. This make-ahead option provides a quick and convenient meal while maintaining its delicious flavors.

Nutrition

Nutrition Facts

Easy Shrimp Fried Rice

Amount per Serving

Calories

141

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

71

mg

24

%

Sodium

 

214

mg

9

%

Potassium

 

125

mg

4

%

Carbohydrates

 

14

g

5

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

7

g

14

%

Vitamin A

 

1178

IU

24

%

Vitamin C

 

2

mg

2

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.