Description
This Shrimp Fried Rice recipe is a quick and flavorful Asian-inspired dish that combines succulent shrimp, fresh vegetables, and perfectly seasoned rice, all cooked in under 20 minutes. It’s an easy, satisfying meal ideal for weeknights or when you’re short on time but craving a hearty, homemade dinner.
Ingredients
Units
Scale
Seafood & Seasonings
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
Oil & Aromatics
- 3 tablespoons avocado oil
- 1/2 small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- 1/2 teaspoon minced ginger
Vegetables & Rice
- 1 1/2 cups frozen peas and carrots
- 4 cups cooked white rice
Sauces & Flavorings
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Eggs
- 3 large eggs beaten
Instructions
- Season the shrimp: In a medium bowl, season the peeled and deveined shrimp with kosher salt and ground white pepper. Set aside to marinate briefly, about 5 minutes.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until just opaque and cooked through. Transfer the shrimp to a plate and set aside.
- Sauté aromatics: In the same wok, add the remaining 1 tablespoon of avocado oil. Add diced onion, the white parts of the green scallions, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant.
- Add vegetables: Toss in the frozen peas and carrots (no need to thaw). Stir-fry for 1 to 2 minutes until vegetables are warmed through.
- Cook the eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared space and quickly scramble until soft and pillowy, about 30 seconds to 1 minute.
- Add rice, shrimp, and seasonings: Add the cooked rice, cooked shrimp, tamari soy sauce, and toasted sesame oil. Stir-fry everything together for about 2 minutes until heated through and well combined.
- Finish and serve: Remove from heat. Stir in the green parts of the scallions for freshness. Serve hot, garnished with extra scallions if desired.
Notes
- You can serve this fried rice with chopsticks or a fork; both work equally well.
- Read my post on the differences between tamari, soy sauce, and coconut aminos to choose the best seasoning for your taste and dietary needs.
- For extra flavor, consider adding a dash of sesame oil at the end of cooking.
- This dish keeps well for leftovers in the fridge for up to 2 days. Reheat in a skillet or microwave.
- Feel free to customize with other vegetables like bell peppers or snap peas.
Nutrition
- Serving Size: 1 cup
- Calories: 338 kcal
- Sugar: 3 g
- Sodium: 1354 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 177 mg
