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Easy Shrimp Fried Rice Recipe

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3.8 from 6 reviews

A quick and flavorful Easy Shrimp Fried Rice recipe featuring tender marinated shrimp, fluffy scrambled eggs, and a vibrant mix of vegetables, all stir-fried to perfection with soy and sesame oils. Perfect for a satisfying weeknight dinner using leftover rice.

Ingredients

Shrimp Marinade

  • 1 lb 26-30 count uncooked shrimp (peeled and deveined)
  • 1 tsp corn starch
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Main Ingredients

  • 3 Tbsp light olive oil or canola oil
  • 4 large eggs (beaten)
  • 1/4 cup green onion (finely chopped)
  • 5 cups leftover chilled white rice (rinse rice before cooking)
  • 12 oz frozen carrots and peas (thawed)
  • 2 Tbsp soy sauce or coconut aminos (or added to taste)
  • 1 1/2 tsp sesame oil

Instructions

  1. Marinate shrimp: In a medium bowl, combine the uncooked shrimp with 1 tsp cornstarch, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Let this mixture marinate at room temperature for 10 minutes to enhance flavor and texture.
  2. Cook the shrimp: Heat a large non-stick skillet over medium-high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of light olive or canola oil. Add the marinated shrimp in a single layer and cook for about 1 minute per side, until the shrimp are opaque and cooked through. Remove cooked shrimp to a bowl and set aside.
  3. Cook the eggs: Using the same skillet over medium heat, pour in the beaten eggs. Break them up gently with a spatula and cook until no longer runny but still moist. Remove the scrambled eggs to a bowl and set aside.
  4. Cook green onion: Wipe down the skillet with a paper towel to clean out any burnt bits. Return the skillet to medium-high heat and add 1 Tbsp of oil. Add the finely chopped green onions and cook for about 30 seconds until fragrant and softened.
  5. Spread rice and sauté: Add the chilled leftover rice to the skillet and stir it into the onions. Spread the rice evenly across the pan and let it cook undisturbed for 1 to 2 minutes to create a slight crisp. Then stir and sauté for another 1 to 2 minutes until the rice is hot and sizzling.
  6. Add sauces and vegetables: Drizzle 2 Tbsp soy sauce or coconut aminos over the rice and stir well to coat. Add the thawed carrots and peas along with 1 1/2 tsp sesame oil. Mix thoroughly to combine all flavors and heat the vegetables through.
  7. Combine shrimp and eggs: Return the cooked shrimp and scrambled eggs to the skillet. Gently mix everything together and continue cooking until the rice is hot and sizzling evenly. Taste and add additional soy sauce if desired. Serve immediately.

Notes

  • Using leftover rice that has been rinsed and chilled helps prevent the rice from becoming mushy while frying.
  • Adjust soy sauce quantity based on your salt preference or dietary needs.
  • Make sure shrimp are peeled and deveined for the best texture and eating experience.
  • For a gluten-free option, use coconut aminos instead of soy sauce.
  • You can substitute frozen mixed vegetables with fresh diced carrots and peas if preferred.

Find it online: https://cookedbysarah.com/easy-shrimp-fried-rice-recipe/