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Easy Shrimp Fried Rice for a Quick Dinner

Easy Shrimp Fried Rice for a Quick Dinner

Shrimp fried rice is the perfect dish for a quick dinner that doesn’t skimp on flavor. This satisfying meal combines succulent shrimp, fluffy rice, and vibrant vegetables, all brought together with a savory soy sauce. Not only is it easy to whip up, but it also makes great use of leftover rice, making it a fantastic option for busy weeknights.

Why You’ll Love This Recipe

This Easy Shrimp Fried Rice is a crowd-pleaser that brings together bold flavors and simple preparation. It’s quick to make and can be customized to fit your taste.

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  • Fast and easy to prepare, ready in under 30 minutes.
  • Perfect for using up leftover rice and vegetables.
  • Loaded with protein and flavor, satisfying for any appetite.
  • Versatile: customize with your favorite veggies.

Ingredients

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound large shrimp, peeled and deveined
  • 1 cup green peas (fresh or frozen)
  • 2 large eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

How to Make Shrimp Fried Rice

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
  2. In the same skillet, add another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Push the garlic to one side of the skillet and crack the eggs into the other side. Scramble them gently until just set, then mix them with the garlic.
  4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes until heated through.
  5. Return the cooked shrimp to the skillet, add the green peas, and drizzle the soy sauce over the mixture. Toss everything together and stir-fry for another 2-3 minutes until well combined.
  6. Remove from heat, stir in the chopped green onions, and garnish with fresh herbs if desired. Serve immediately.

Tips for the Best Results

  • Use cold, day-old rice for the best texture. Freshly cooked rice can be too sticky.
  • Make sure your skillet or wok is hot to achieve that perfect stir-fried flavor.
  • Customize with your choice of vegetables, like bell peppers, carrots, or broccoli.
  • Don’t overcrowd the pan; if making a large batch, consider cooking in batches.

Easy Variations

  • Swap shrimp for chicken, beef, or tofu for a different protein.
  • Add some heat with a dash of chili sauce or red pepper flakes.
  • For a vegetarian option, omit the shrimp and use additional vegetables.
  • Try adding pineapple for a sweet and savory twist.

What to Serve With It

  • A light cucumber salad for a refreshing side.
  • Steamed dumplings or potstickers for a complete meal.
  • Fresh spring rolls for a crunchy contrast.
  • A simple miso soup to complement the flavors.

Storage and Reheating

Shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry on medium heat until warmed through. Ensure it reaches a safe temperature before serving.

Recipe Card

Easy Shrimp Fried Rice
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 large shrimp, peeled and deveined
  • 1 cup green peas (fresh or frozen)
  • 2 large eggs
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
  2. In the same skillet, add another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Push the garlic to one side of the skillet and crack the eggs into the other side. Scramble them gently until just set, then mix them with the garlic.
  4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes until heated through.
  5. Return the cooked shrimp to the skillet, add the green peas, and drizzle the soy sauce over the mixture. Toss everything together and stir-fry for another 2-3 minutes until well combined.
  6. Remove from heat, stir in the chopped green onions, and garnish with fresh herbs if desired. Serve immediately.

Notes: Use cold, day-old rice for the best texture. Customize with your choice of vegetables for added flavor.

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