Shrimp and Vegetable Fried Rice
Transform your weeknight dinners with this irresistible Shrimp and Vegetable Fried Rice, a savory and colorful one-pan meal that’s ready in just 40 minutes! This recipe combines tender, succulent shrimp with a vibrant medley of carrots, red bell peppers, and green onions, perfectly paired with fluffy jasmine rice. Infused with the umami depth of soy sauce, oyster sauce, and sesame oil, every bite is packed with bold flavor. The dish features a balanced mix of protein from the shrimp and eggs, paired with crisp, nutrient-rich vegetables, making it a wholesome and satisfying choice. Perfectly customizable, this fried rice can also be tailored with your favorite add-ins. Ideal as a quick dinner or satisfying lunch, this recipe is sure to become a new family favorite. Whether you’re craving takeout or looking for a way to use up leftover rice, Shrimp and Vegetable Fried Rice will hit the spot every time!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 1 pound Shrimp, peeled and deveined
- 1 medium Carrot, diced
- 1 cup Frozen peas
- 1 medium Red bell pepper, diced
- 3 stalks Green onion, chopped
- 3 cloves Garlic, minced
- 2 large Eggs
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing all the ingredients. Dice the carrot and red bell pepper, chop the green onions, and mince the garlic. Ensure the shrimp are peeled, deveined, and patted dry.
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add 1 more tablespoon of vegetable oil to the skillet. Crack the eggs into the skillet and lightly scramble them. Cook until just set, then push them to one side of the skillet.
Add the remaining tablespoon of vegetable oil to the skillet, and toss in the minced garlic, diced carrot, red bell pepper, and frozen peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Increase the heat to medium-high. Add the cooked rice to the skillet and stir well, breaking up any clumps.
Pour the soy sauce mixture over the rice and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes, allowing the sauce to seep into the rice.
Return the cooked shrimp to the skillet, along with the scrambled eggs and chopped green onions. Gently fold everything together and cook for an additional minute.
Taste and adjust seasoning with more soy sauce, salt, or pepper if needed.
Serve hot and enjoy your Shrimp and Vegetable Fried Rice!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 729 mg | 16% | |
*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.
