Easy Shrimp Fried Rice
This Shrimp Fried Rice is a quick and satisfying dinner made with juicy shrimp, fluffy day old rice, scrambled eggs, and simple vegetables tossed in a savory soy sauce. It’s the kind of meal that comes together fast in one pan and turns leftover rice into something seriously delicious.
Servings: 4
Calories: 457kcal
Ingredients
- 4 cups day old cooked rice such as Jasmine or Basmati
- 2 tablespoons olive oil
- 2 large eggs beaten
- 1 pound shrimp peeled and deveined
- 1 tablespoon sesame oil
- 1 small onion chopped
- 1 medium green bell pepper chopped
- 1 small carrot chopped
- ½ cup peas frozen
- ¼ cup soy sauce low sodium
- ¼ teaspoon pepper or to taste
Instructions
- Season the eggs with a bit of salt and pepper. Add 1 tablespoon 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 1 minute. Remove the eggs from pan and set aside.
- Add the other tablespoon 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.
- 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.
- Chop the omelette into small thin pieces.
- 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.
Video
Notes
- Use day old rice: Fried rice works best with rice that has had time to dry out. Fresh rice is too soft and will turn sticky in the pan. If you only have freshly cooked rice, spread it on a baking sheet and let it cool for about 30 minutes before using.
- Cook the eggs first: Scrambling the eggs separately keeps them fluffy and gives you those classic little pieces of egg throughout the rice instead of coating everything.
- Don’t overcrowd the pan: A large skillet or wok works best so the rice has room to fry. If the pan is too full, everything will steam instead.
- Pat the shrimp dry: This helps the shrimp sear properly instead of releasing water in the pan.
- Prep everything before you start: Fried rice cooks quickly, so have your shrimp ready, vegetables chopped, eggs beaten, and rice broken up before heating the pan.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 54g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 1264mg | Potassium: 438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2677IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 2mg
