Quick and Easy Shrimp Fried Rice Recipe
Quick and Easy Shrimp Fried Rice Recipe combines jumbo shrimp, brown rice, vegetables, soy sauce, garlic, and sesame oil in one fast skillet dinner. It’s great for better-than-takeout meals, easy fried rice recipes, and 30-minute dinners. The rice stays fluffy while the shrimp cook quickly, and the vegetables add texture throughout.
Servings: 4
Calories: 332kcal
Equipment
- Large skillet or wok
- Spatula
- Mixing bowls
- Knife and cutting board
Ingredients
- 10 to 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
Cooking Notes
Day-old rice works best because it fries more evenly and stays less sticky in the skillet. Cooking over medium-high heat helps the vegetables soften while giving the rice better texture.
Tips for Best Results:
- Use cold day-old rice for the best texture.
- Cook the shrimp separately to avoid overcooking.
- Stir constantly once the rice is added.
- Add the soy sauce near the end so the rice does not become soggy.
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
