Quick and Easy Shrimp Fried Rice Recipe
If you're looking for a dish that's both satisfying and quick to prepare, our Quick and Easy Shrimp Fried Rice – Better Than Takeout! is exactly what you need. This recipe combines succulent jumbo shrimp, fresh vegetables, and perfectly seasoned rice to create a meal that's not only delicious but also healthy and family-friendly.
Servings: 4
Calories: 332kcal
Equipment
- Large skillet or wok
- Spatula
- Mixing bowls
- Knife and cutting board
Ingredients
- 10-12 jumbo shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 eggs beaten
- 2 cups cooked brown rice day old
- ½ cup diced onion
- 1 cup shredded carrots
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 1 teaspoon Knorr chicken bouillon
- 2 tablespoons soy sauce
- ¾ cup green onion sliced
- 1 garlic clove chopped
- ½ cup frozen peas
- ½ teaspoon grated ginger
Instructions
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set them aside.
- Using the same skillet, scramble the beaten eggs until they are cooked but still slightly moist. Transfer the scrambled eggs to a separate bowl.
- Add the remaining 1 tablespoon of olive oil and butter to the skillet. Sauté the shredded carrots and diced onion until they become translucent, approximately 2-3 minutes. Stir in the sesame oil, chopped garlic, and grated ginger, cooking for an additional minute.
- Introduce the cooked brown rice, chicken bouillon, and frozen peas to the skillet. Stir constantly for 2-3 minutes until the vegetables are tender and everything is well mixed.
- Return the shrimp and scrambled eggs to the skillet. Add the sliced green onion and soy sauce. Stir thoroughly to combine all the ingredients. Serve immediately.
Notes
Storage Store leftover shrimp fried rice in an airtight container in the fridge for up to 3 days.
Freeze To freeze, let the rice cool completely, then transfer it to an airtight container or freezer bag and store for up to 3 months.
Reheat Reheat in a skillet over medium heat, adding a bit of oil or water to prevent sticking.
Substitutions
- Shrimp: Substitute with chicken or tofu for a different protein option.
- Brown Rice: Use white rice or jasmine rice if preferred.
- Soy Sauce: Tamari or coconut aminos can be used as an alternative.
Nutrition
Calories: 332kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 145mg | Sodium: 991mg | Potassium: 418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5.881IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 2mg
