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–+ servings
Shrimp Fried Rice

Savory Shrimp Fried Rice that Beats Takeout Every Time

This Shrimp Fried Rice recipe is a quick, delicious solution for weeknight dinners, transforming leftover rice and veggies into a satisfying meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons sesame oil adds rich, nutty flavor
  • 2 tablespoons vegetable oil use for frying
  • 1 pound shrimp peeled and deveined
  • 4 cups cooked rice leftover rice works best
For the Vegetables
  • 1.5 cups frozen veggie blend (peas and carrots) saves time
  • 1 cup frozen sweet corn adds sweetness
  • 2 green onions chopped for garnish
For Flavor
  • 4 garlic cloves minced
  • 1 teaspoon fresh ginger minced
  • 4 tablespoons low-sodium soy sauce for umami flavor
  • 1 tablespoon mirin sweet rice wine
For the Eggs
  • 3 large eggs lightly beaten
Optional Seasoning
  • salt to taste
  • pepper to taste

Equipment

  • Large Skillet or Wok

Method
 

Step-by-Step Instructions for Shrimp Fried Rice
  1. Heat 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for 1-2 minutes until shimmering.
  2. Add 1 pound of peeled and deveined shrimp to the hot oil and cook for 3-4 minutes until pink and opaque.
  3. Stir in 4 minced garlic cloves and 1 teaspoon of minced fresh ginger, cooking for 30 seconds until fragrant.
  4. Add 1.5 cups of frozen veggie blend and 1 cup of frozen sweet corn, cooking for 2-3 minutes until heated through.
  5. Push mixture to one side and scramble 3 eggs in the empty space until fully cooked.
  6. Add 4 cups of cooked rice, 4 tablespoons of low-sodium soy sauce, and 1 tablespoon of mirin. Stir well and cook for 2-3 minutes.
  7. Season with salt and pepper to taste, cooking for an additional 2-3 minutes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use day-old cooked rice for best texture; freshly cooked rice can be too moist.

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