Easy Shrimp Fried Rice

Last updated on April 1st, 2018 at 02:10 pm

Easy Shrimp Fried Rice – forget take out! Make your own fried rice at home, so much better and healthier. A quick and easy Asian inspired recipe perfect for busy weeknights.

I blame it on the weather. All the rain we’ve been having. I’ve been sneezing all day, at first thinking it was allergies to God knows what and now my throat is starting to get sore, so I’d say no to the allergies. And when I sneeze, it’s not 1 or 2 little lady sneezes, oh no that’s not me. I sneeze with all my body and I sneeze at least 10 times in a row, until I feel like I’ve sneezed my brains out. Must be why…oh let’s not go there.

So having felt like that all day, I’m sure you know what I’m talking about because we’ve all been there at some point in our lives, I was in the mood for comfort food, but something easy. And what could be easier than fried rice. To me this is the perfect dinner to make after a long and hard day at work. You can be done in no time at all and you can use frozen veggies like carrots and peas. Oh yeah!

We’re going to start off really easy, making an omelette. You can handle that, eh? Just kidding, of course you can make an omelette. You’ll need a couple eggs here, because I like lots of eggs in my fried rice. Going for that extra protein here. Beat the eggs but make sure you season them a bit with salt and pepper.

You basically want to fry the egg for about a minute on both sides. You’ll need a bit of oil to keep it from sticking, but why am I telling you this, you already know how to make this.

Remember I told you I bought this huge bag of shrimp from Costco a couple months ago, it was $50 bucks a bag, and I’m still making recipes from it. Loving it! 50 bucks well spent. But yeah you’ll need some shrimp here, about a lb, doesn’t have to be jumbo shrimp, if you have the smaller shrimp those will do as well, and you can also use the precooked shrimp as well, I know those are cheaper. But yeah all you need is a bit of olive oil in the pan, season your shrimp with a bit of salt and pepper, then throw them in the pan.

They also cook quick, about 2 minutes per side, just until they get nice and pink and start to get a bit of golden crust on them.

After you remove the shrimp from the pan, add a bit more oil, I added some sesame oil this time, and now you can throw in the veggies. I used a bit of onion, bell pepper, carrots and peas. Like I said you can use frozen veggies here. Don’t throw the peas in yet, let the veggies sweat a bit, until the onion is nice and translucent and the carrots soften up a bit.

Now when the onion is cooked you can throw in the peas and cook for a couple more minutes, just throw the peas in frozen. They only need a couple minutes to cook.

Next you’ll need your rice. I used about a cup of dry long grain rice, which I cooked, then added it to the pan. Now drizzle some soy sauce, I always use the low sodium one, and you’ll need about 1/4 cup or so.

Now you can throw in your egg and shrimp. Notice I chopped up the egg first.

Toss it all together and you’ve got dinner. I would taste it at this point and see if it needs anything like more salt and pepper. If you want to spice things up a bit, throw in some hot sauce, don’t be shy.

Well that’s how you make shrimp fried rice. Pretty easy, eh? The great thing about this recipe is that it’s quite versatile. Use chicken instead of shrimp, or even beef. Of leave out the meat for a vegetarian version. Then you can use any other veggies you may like, for example add some mushrooms and green onions. It’s your kitchen, your rules.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

4.34 from 3 votes

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Easy Shrimp Fried Rice

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

 

Easy shrimp fried rice - forget take out! Make your own fried rice at home, so much better and healthier. A quick and easy Asian inspired recipe perfect for busy weeknights.

Course: Main Course

Cuisine: Asian

Servings: 4

Calories: 428 kcal

Author: Joanna Cismaru

Ingredients

• 1 cup dry long grain rice I used Basmati
• 2 cups water
• 2 tbsp olive oil
• 2 eggs beaten
• 1 lb shrimp peeled and deveined
• 1 tbsp sesame seed oil
• 1 small onion chopped
• 1 bell pepper chopped
• 1 small carrot chopped
• 1/2 cup frozen peas
• 1/4 cup low sodium soy sauce
• salt and pepper to taste

Instructions

1. Wash and rinse the rice really well, then add it to a saucepan along with the 2 cups of water. Add a bit of salt as well and stir. Bring to a boil, then turn the heat down a simmer, cover the pan with a lid and let cook for about 10 to 15 minutes.
2. In the meantime, season the eggs with a bit of salt and pepper. Add 1 tbsp of the olive oil to a pan and heat it over medium high heat. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for another minute. Remove the eggs from pan and set aside.
3. Add the other tbsp of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.
4. Add the sesame oil to the pan and heat. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.
5. Chop the omelette into small thin pieces.
6. Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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