Shrimp Fried Rice
Shrimp Fried Rice is a quick one-pan meal made with shrimp, eggs, vegetables, and leftover rice.
Ingredients
- 8 ounces small raw shrimp shelled and deveined
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 teaspoon cornstarch
- 3 tablespoons peanut oil canola oil, or rice bran oil
- 3 large eggs beaten
- 2 green onions minced
- 4 cups leftover rice grains separated well
- 3/4 cup frozen peas and carrots thawed
- 1 tablespoon soy sauce
- 1 teaspoon dark toasted sesame oil
Instructions
- Place the shrimp in a medium bowl.
- Season with salt, pepper, and cornstarch. Toss to coat evenly and let rest for 10 minutes.
- Heat a large wok or skillet over high heat until very hot.
- Add 1 tablespoon oil and swirl to coat the pan.
- Arrange the shrimp in a single layer and cook for 30 seconds without moving.
- Flip and cook for another 30 seconds until mostly cooked through.
- Transfer shrimp to a bowl using a slotted spoon.
- Reduce heat to medium and add a little oil if needed.
- Pour in the beaten eggs and gently scramble.
- When the eggs are still slightly soft, transfer them to the bowl with the shrimp.
- Return the pan to high heat and add the remaining oil.
- Add the green onions and cook for 30 seconds until fragrant.
- Stir in the rice, breaking apart any clumps.
- Cook for 2 to 3 minutes, stirring frequently.
- Add the peas and carrots and stir until heated through.
- Return the shrimp and eggs to the pan.
- Drizzle in the soy sauce and sesame oil.
- Toss everything together until evenly coated and heated through.
- Taste and adjust seasoning with additional soy sauce if desired.
- Serve immediately and enjoy your homemade Shrimp Fried Rice.
Notes
- Serve with steamed vegetables or a light cucumber salad.
- Add a splash of lime juice before serving for freshness.
- Substitute shrimp with chicken, tofu, or extra vegetables.
- Increase the soy sauce slightly for a richer flavor.