Description
This quick and flavorful Shrimp Fried Rice recipe combines succulent shrimp, fragrant aromatics, and fluffy rice, all cooked together in under 20 minutes for a satisfying meal. Perfect for busy weeknights, it offers a balance of protein, vegetables, and savory seasonings with a hint of sesame oil for richness.
Ingredients
Units
Scale
Seafood and Seasonings
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Vegetables and Aromatics
- 1/2 small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- 1/2 teaspoon minced ginger
- 1 1/2 cup frozen peas and carrots
Cooking Oils and Sauces
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Eggs and Rice
- 3 large eggs beaten
- 4 cups cooked white rice
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with the salt and white pepper. Set aside to let the flavors meld.
- Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook an additional 30 seconds until opaque and just cooked through. Transfer to a plate and set aside.
- Add aromatics: In the same wok, add diced onion, the white parts of the green onions, garlic, and ginger. Stir-fry for about 1 minute until fragrant.
- Cook the veggies: Add the frozen peas and carrots directly to the wok. Stir-fry for another 1-2 minutes until warmed through.
- Cook the eggs: Push the vegetables to the side of the wok, pour in the beaten eggs, and scramble quickly until softly set and fluffy.
- Combine rice, shrimp, and seasonings: Add the cooked rice, seared shrimp, soy sauce, and toasted sesame oil. Stir everything together and cook for about 2 minutes until heated through and well mixed.
- Finish and serve: Stir in the green parts of the scallions, divide among plates, and serve immediately. Garnish with additional scallions if desired.
Notes
- You can serve this with chopsticks or a fork—your choice!
- Experiment with different vegetables like bell peppers or snap peas for variety.
- Ensure the rice is pre-cooked and chilled for ideal stir-frying texture.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 338 kcal
- Sugar: 3 g
- Sodium: 1354 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 177 mg
