Easy Homemade Shrimp Fried Rice
Here's a fast and uncomplicated shrimp fried rice recipe that's a hit with all my kids! While it's at its finest when served warm and freshly prepared, you can store it in an airtight container in the refrigerator for up to five days or in the freezer for as long as four months. When reheating, do so gently to your preference.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 2 cloves garlic, finely minced, or more to taste
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 tablespoons thinly sliced green onions
- 3 tablespoons low-sodium soy sauce, or more to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Notes
Cooking time will vary based on size of shrimp. Don’t overcook.
Nutrition
Calories: 552kcalCarbohydrates: 64gProtein: 30gFat: 19gSaturated Fat: 4gCholesterol: 312mgSodium: 971mgPotassium: 425mgFiber: 3gSugar: 2gVitamin C: 9mgCalcium: 80mgIron: 7mg
Tried this recipe?Let us know how it was!