Shrimp Fried Rice
This quick and flavorful Shrimp Fried Rice is a perfect weeknight meal, packed with juicy shrimp, veggies, and scrambled eggs. A great way to use up leftover rice and make a satisfying dish in no time!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese, Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 Tbsp butter
- 1 lb shrimp, peeled and deveined
- 2 Tbsp minced garlic
- 3 cups cooked rice (preferably day-old)
- 2 eggs, lightly beaten
- 2 Tbsp sesame oil
- 1 cup frozen assorted veggies (peas, carrots, corn, etc.)
- 2–3 Tbsp soy sauce (to taste)
- 2 Tbsp chopped green onions
Instructions
- Cook the Shrimp: In a large pan or wok, melt butter over medium heat. Add shrimp and minced garlic, cooking for 2-3 minutes until the shrimp turn pink.
- Add the Rice & Eggs: Stir in the rice, then push it to one side of the pan. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix the eggs with the rice.
- Season & Add Veggies: Drizzle sesame oil over the rice, then add the frozen veggies. Cook for 2-3 minutes, stirring occasionally.
- Final Touches: Sprinkle in chopped green onions and pour in soy sauce. Stir everything together and cook for another 2-3 minutes until well combined and heated through.
- Serve Hot! Enjoy your homemade shrimp fried rice as is or with a side of extra soy sauce or sriracha for some heat!
Notes
- For an extra flavor boost, add a splash of oyster sauce or hoisin sauce.
- You can also use cooked chicken or pork instead of shrimp if desired.
- If you prefer a spicier dish, add some sriracha or chili flakes when stirring in the soy sauce.
Nutrition
- Serving Size: 1 serving (1/4 of the dish)
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Find it online: https://grandmarecipesflash.com/shrimp-fried-rice/