Description
This Shrimp Fried Rice recipe offers a quick, delicious, and flavorful dish that’s perfect for weeknight dinners. Combining succulent shrimp with tender vegetables, fluffy rice, and a savory blend of soy and oyster sauces, this easy-to-make Asian-inspired meal captures the comforting taste of takeout right at home.
Ingredients
Scale
Main Ingredients
- 1 pound medium shrimp, peeled and deveined
- 3 cups cooked and chilled white rice
- 2 tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Scramble the eggs: In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble until just cooked, then push to one side of the pan.
- Cook the vegetables: Add the peas and carrots, green onions, and garlic to the skillet. Stir-fry for 2 to 3 minutes until the vegetables are tender and fragrant.
- Add the rice: Add the cooked rice and break it up with a spatula, mixing everything together evenly.
- Combine shrimp and sauces: Return the cooked shrimp to the pan. Drizzle in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
- Season and serve: Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired. Serve hot for the best flavor and texture.
Notes
- Day-old rice works best for fried rice because it is drier and less sticky, making it easier to fry and preventing clumping.
- For some added heat, toss in a pinch of red pepper flakes or a splash of sriracha sauce during the stir-frying stage.
- Use chilled rice to help maintain separate, fluffy grains rather than mushy rice.
- Oyster sauce is optional but adds a richer umami flavor typical of restaurant-style fried rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 210mg
