Shrimp Fried Rice
Transform your ordinary weeknight dinner with this quick and flavorful Shrimp Fried Rice recipe! Made with tender, juicy shrimp, day-old jasmine rice, and a colorful medley of diced carrots, frozen peas, and sliced green onions, this dish delivers bold, restaurant-quality taste in just 30 minutes. Fragrant sesame oil and a splash of soy sauce infuse every grain of rice with savory goodness, while scrambled eggs add extra texture and richness. Perfect as a standalone meal or a tasty side, this one-pan recipe is a fantastic option for busy nights and a delicious way to use up leftover rice. Serve it hot, and savor every bite of this easy-to-make takeout classic at home!
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Recipe Information
Ingredients
- 300 grams Large shrimp (peeled and deveined)
- 3 cups Cooked jasmine rice (preferably day-old)
- 1 cup Carrots (diced)
- 1 cup Frozen peas
- 4 stalks Green onions (sliced)
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 cloves Garlic cloves (minced)
- 2 large Eggs (beaten)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Prepare all the ingredients by peeling and deveining the shrimp, slicing the green onions, mincing the garlic, and beating the eggs. If using day-old rice, break up any clumps with your hands or a fork.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, season with a pinch of salt and black pepper, and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
Add another tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and scramble them until just set, then transfer them to the same plate as the cooked shrimp.
In the same skillet, add the sesame oil. Stir in the minced garlic and cook for 30 seconds until fragrant, but avoid browning it.
Add the diced carrots and cook for 2 minutes. Next, add the frozen peas and cook for another minute until the vegetables are tender but still crisp.
Increase the heat to high and add the cooked rice to the skillet. Toss everything together and cook for 2-3 minutes, stirring often to ensure the rice doesn’t stick.
Drizzle the soy sauce over the rice and mix well to evenly coat the grains. Continue cooking for another 2 minutes to allow the flavors to combine.
Return the cooked shrimp and scrambled eggs to the skillet. Add the sliced green onions and gently toss everything together until well blended.
Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed.
Remove from heat and serve hot. Enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.1 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 364 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1906 mg | 41% | |
*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.
