Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
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Recipe Keys
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Vegetarian Meals 154
-
Vegan 61
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Sugar Free 40
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Soy Free 31
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Slow Cooker Recipes 33
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Sea Food 34
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Raw 22
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Quick Meals 61
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Pescetarian 10
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Paleo 16
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Organic 14
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Nut Free 53
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Non Vegetarian 159
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Mixing 18
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Low Carb 39
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Kids 229
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Keto 10
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High Protein 120
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Gluten Free 31
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Freezer Meals 8
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Egg Free 184
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Dairy Free 142
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Dairy 40
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Corn Free 50
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Cold 7
Shrimp Fried Rice
Ingredients
1. **Cooked Rice**: Preferably day-old rice that has been refrigerated. Use about 3-4 cups of cooked rice. Jasmine rice or long-grain rice works well.
2. **Shrimp**: About 1/2 pound (225 grams) of medium to large shrimp, peeled and deveined. You can use fresh or thawed frozen shrimp.
3. **Vegetables**:
– 1/2 cup of diced carrots
– 1/2 cup of frozen peas (thawed)
– 1/2 cup of diced bell peppers (optional)
– 1/2 cup of diced onions
4. **Eggs**: 2 large eggs, beaten
5. **Garlic**: 2-3 cloves of garlic, minced
6. **Soy Sauce**: About 2-3 tablespoons of soy sauce, or to taste
7. **Sesame Oil**: 1-2 teaspoons for flavor (optional)
8. **Vegetable Oil**: 2-3 tablespoons for stir-frying
9. **Salt and Pepper**: To taste
Optional ingredients that can be added for extra flavor and texture:
– Sliced green onions for garnish
– Bean sprouts
– Diced mushrooms
Direction
- Prepare the Shrimp:
- If using frozen shrimp, thaw them by placing them in a bowl of cold water for about 10-15 minutes. Pat dry with paper towels.
- Season the shrimp with salt and pepper.
- Stir-Fry the Shrimp:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add another tablespoon of vegetable oil if needed.
- Add the diced onions and garlic, and sauté for 2-3 minutes until they become translucent and fragrant.
- Add the diced carrots and bell peppers (if using), and cook for another 3-4 minutes until the vegetables are tender-crisp.
- Scramble the Eggs:
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space.
- Allow the eggs to cook for a few seconds until they begin to set. Use a spatula to scramble the eggs until they are fully cooked and broken into small pieces.
- Combine Everything:
- Add the cooked rice to the skillet, breaking up any clumps with a spatula.
- Pour the soy sauce over the rice and mix well to combine, ensuring the rice is evenly coated with the sauce.
- Add the thawed peas and cooked shrimp back into the skillet. Stir-fry everything together for another 2-3 minutes, allowing the flavors to blend and the rice to heat through.
- Season and Finish:
- Drizzle with sesame oil (if using) and season with salt and pepper to taste. Stir well to incorporate.
- Serve:
- Garnish with sliced green onions if desired.
- Serve hot as a delicious main dish or as a side to complement other Asian-inspired dishes.
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Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
-
Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7