Shrimp Fried Rice

A flavorful and satisfying dish combining tender shrimp, scrambled eggs, and savory rice tossed with aromatic vegetables and sauces, perfect for a quick and delicious meal.

Course Main Dish

Cuisine American/Asian Fusion

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 178kcal

Author Meghan Birnbaum

Equipment

Frying pan or wok
Cooking utensils (spatula, etc.)
Knife and cutting board
Bowls for preparation

Ingredients

Vegetable or Canola Oil for frying and sautéing
1 ½ cups cooked Rice
10 pieces Jumbo Shrimp Peeled and deveined
2 eggs scrambled
½ tablespoon Minced Garlic
2 stalks Scallions chopped (save ¼ for garnish)
¼ Large Onion diced
¼ Carrot diced
½ tablespoon Soy Sauce
½ tablespoon Oyster Sauce
1 tablespoon Sesame Oil
Sesame Seeds
Salt and Pepper to taste

Get Recipe Ingredients

Instructions

Prepare the aromatics, vegetables, and scrambled eggs. Set aside.
In shallow oil, fry the shrimp and season with salt and pepper on both sides until they are bright orange. Chop into preferred chunks and set aside.
In a pan with high heat and a splash of oil, sauté the scallions and minced garlic until aromatic. Add the cooked shrimp and mix thoroughly.
Add diced onion and carrots, and sauté well.
Add cooked rice, then pour soy sauce, oyster sauce, sesame oil, and sesame seeds on top. Mix until the rice is properly broken up and the sauce is evenly spread.
Incorporate the scrambled eggs and butter, and season with salt and pepper to taste. Give it one last mix.
Serve hot, garnished with sesame seeds and reserved chopped scallions. Enjoy!

Video

Notes

Storage: Store any leftover shrimp fried rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, you can use a microwave or a skillet. If using a microwave, place the desired portion in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and heat in 30-second intervals until warmed through, stirring in between. If using a skillet, add a small amount of oil to prevent sticking and reheat over medium heat, stirring occasionally, until heated through.

Freezing: Shrimp fried rice can be frozen for longer storage. Allow the dish to cool completely, then transfer it to freezer-safe containers or resealable bags. Make sure to press out any excess air to prevent freezer burn. Frozen shrimp fried rice can be stored for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then follow the reheating instructions above.

Nutrition