3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Shrimp fried rice is a vibrant and satisfying dish that brings together tender shrimp, fluffy rice, and colorful veggies in a quick and easy meal. Perfect for busy weeknights, this recipe is a go-to for anyone craving a delicious Asian-inspired dinner that can be whipped up in no time.
Why You’ll Love This Recipe
This easy shrimp fried rice is not just about speed; it’s a flavor-packed dish that can satisfy your cravings and feed the whole family. With its simple ingredients and straightforward preparation, it’s the perfect weeknight meal that delivers on taste and convenience.
- Quick cooking time—ready in under 30 minutes!
- Uses leftover rice, making it a great way to reduce food waste.
- Customizable with your favorite vegetables or proteins.
- Deliciously savory with a touch of umami from soy sauce.
- A fun, one-pan meal that minimizes cleanup.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 1 cup green peas (fresh or frozen)
- 1 medium carrot, diced
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 3 scallions, sliced (green and white parts separated)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Remove them from the pan and set aside.
- In the same skillet, add another tablespoon of vegetable oil. Add the diced carrots and the white parts of the scallions. Sauté for about 2 minutes until the carrots are slightly tender.
- Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked. Mix the eggs with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together, ensuring the rice is well combined with the vegetables and eggs.
- Pour in the soy sauce and optional sesame oil, stirring to evenly coat the rice. Add the cooked shrimp and green peas, mixing until they are heated through, about 2-3 minutes.
- Finally, stir in the green parts of the scallions. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot!
Tips for the Best Results
- Use leftover rice if possible; it dries out slightly in the fridge, making it perfect for frying.
- Make sure your pan is hot enough to give the rice a nice fry without steaming it.
- Customize with your favorite add-ins like bell peppers, broccoli, or snap peas for extra crunch and color.
Easy Variations
- Swap shrimp for chicken, beef, or tofu for a different protein option.
- Add a tablespoon of oyster sauce or hoisin sauce for an extra layer of flavor.
- Experiment with different vegetables like bell peppers, zucchini, or baby corn.
What to Serve With It
- A side of crispy spring rolls for a crunchy contrast.
- A simple cucumber salad to balance the dish’s richness.
- Steamed dumplings for a hearty meal combo.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet over medium heat until warm.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 1 cup green peas (fresh or frozen)
- 1 medium carrot, diced
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 3 scallions, sliced (green and white parts separated)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook shrimp until pink, then set aside.
2. Add another tablespoon of oil; sauté carrots and white scallion parts for 2 minutes.
3. Scramble eggs on one side of the skillet until fully cooked.
4. Add cooked rice, breaking up clumps, and mix with veggies and eggs.
5. Stir in soy sauce and sesame oil, then add shrimp and peas. Heat through.
6. Stir in green scallion parts and serve hot!
Notes: Use leftover rice for the best texture. Customize with other proteins or veggies as desired.
