Jasmine Shrimp Fried Rice
Elevate your weeknight dinners with this irresistible Jasmine Shrimp Fried Rice, a quick and flavorful dish that brings restaurant-quality taste right to your kitchen. Made with fragrant jasmine rice, tender shrimp, and a medley of colorful vegetables like carrots and peas, this recipe is a perfect balance of savory and satisfying. The combination of soy sauce and sesame oil infuses the dish with a classic umami flavor, while fresh garlic and grated ginger add a burst of aromatic depth. Scrambled eggs and lusciously cooked shrimp bring richness, and a sprinkle of sliced scallions ties it all together with a fresh, zesty finish. This 30-minute recipe makes the most of leftover jasmine rice, ensuring a perfect texture that’s light yet hearty. Whether you're meal prepping or serving it as a show-stopping centerpiece, this shrimp fried rice is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 cups (cooked) Jasmine rice
- 12 pieces Large shrimp (peeled and deveined)
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 medium carrot Carrots (diced)
- 0.5 cup Frozen peas
- 4 stalks Scallions (sliced)
- 2 large eggs Eggs (beaten)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the jasmine rice in advance to ensure it is cooled and slightly dry. Leftover rice works best for fried rice.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2 minutes on each side until pink and fully cooked. Remove the shrimp from the pan and set aside.
Add another tablespoon of vegetable oil to the pan. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the diced carrot and cook for 2-3 minutes until slightly softened. Stir in the frozen peas and cook for another minute.
Push the vegetables to one side of the pan and pour the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula. Stir everything together.
Pour in the soy sauce and sesame oil, stirring to coat the rice evenly. Season with salt and black pepper to taste.
Return the cooked shrimp to the pan and mix well, allowing everything to heat through for 2 minutes.
Remove the pan from the heat and sprinkle the sliced scallions on top for added flavor and garnish.
Serve the Jasmine Shrimp Fried Rice hot and enjoy!
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 722 mg | 240% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 10.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
