Shrimp Fried Rice

4.99 from 121 votes

This shrimp fried rice recipe is loaded with flavor and fresh veggies for a healthier alternative to take out. Ready to enjoy in 20 minutes!

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 501kcal

Author Yumna Jawad

Equipment

Ceramic Nonstick Cookware Set

Ingredients

2 tablespoons olive oil divided
1 pound uncooked shrimp peeled and deveined, tails removed
1 bunch scallions thinly sliced
3 large cloves garlic thinly sliced
1 1 inch knob fresh ginger root, peeled and finely chopped
4 cups cooked brown rice day old rice is ideal
4 large eggs whisked
1 cup shredded carrots
1 cup frozen peas thawed
Salt and pepper to taste
¼ cup soy sauce or more to taste
1 ½ teaspoons toasted sesame oil
Crushed red pepper for serving

Instructions

Pat shrimp dry with paper towels and generously salt all over.
Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add shrimp and cook until opaque and slightly pink, 2 minutes per side. Remove with tongs and set aside on a plate.
In same pan, add remaining tablespoon olive oil. Add scallions, reserving some greens for garnish, garlic, and ginger and cook until softened and fragrant, 3 minutes. Add rice and eggs and cook until egg is cooked through, 3 minutes. Add carrots, peas, soy sauce, and sesame oil and mix to combine.
Add shrimp back and season rice to taste with more soy sauce and black pepper, as needed. Serve with reserved scallion greens and crushed red pepper.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Let it cool and store in an airtight container to keep it fresh. Reheat it in a skillet or wok on a medium heat stirring occasionally, until the shrimp is heated through. If the shrimps aren't added to the fried rice, it will keep well for up to 7 days.

Nutrition