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Quick Shrimp Fried Rice Recipe

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Quick and Easy Shrimp Fried Rice Recipe — The Mom 100
Quick and Easy Shrimp Fried Rice Recipe — The Mom 100 from themom100.com

Description

This quick shrimp fried rice recipe is perfect for busy weeknights when you want a delicious meal that can be ready in no time. Made with simple ingredients and packed with flavor, this fried rice recipe is a crowd-pleaser that can be enjoyed by both kids and adults.

Prep Time

The prep time for this recipe is around 10 minutes, which includes chopping vegetables and whisking the eggs.

Cook Time

The cook time for this recipe is around 15 to 20 minutes.

Ingredients

  • 3 cups cooked white rice (preferably leftover)
  • 1 lb medium shrimp, peeled and deveined
  • 3 eggs, whisked
  • 1 cup frozen peas and carrots
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Equipment

  • Wok or large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Knife
  • Bowl for whisking the eggs

Method

  1. Heat the oil in a wok or large skillet over high heat. Add the shrimp and stir-fry for 2 to 3 minutes or until pink. Remove from the wok and set aside.
  2. Add the onions and garlic to the wok and stir-fry for 1 to 2 minutes or until fragrant.
  3. Add the frozen peas and carrots and stir-fry for 2 to 3 minutes or until cooked through.
  4. Push the vegetables to one side of the wok and add the whisked eggs to the other side. Scramble the eggs until they are cooked through.
  5. Add the cooked rice to the wok and stir-fry for 2 to 3 minutes or until heated through.
  6. Add the soy sauce, sesame oil, salt, and pepper to the wok and stir-fry for 1 to 2 minutes or until everything is well combined.
  7. Add the cooked shrimp back to the wok and stir-fry for another minute or until everything is well combined.
  8. Remove from heat and serve hot.

Notes

  • You can use any vegetables you like in this recipe, such as broccoli, bell peppers, or mushrooms.
  • Make sure to use leftover rice that has been refrigerated overnight. Freshly cooked rice can become mushy when stir-fried.
  • For a vegetarian version of this recipe, you can omit the shrimp and add more vegetables or tofu.

Nutrition Info

  • Calories: 380
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Cholesterol: 260 mg
  • Sodium: 1100 mg
  • Total Carbohydrates: 37 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 27 g

Recipes FAQ

Can I use brown rice instead of white rice?

Yes, you can use brown rice if you prefer. Keep in mind that brown rice takes longer to cook than white rice, so adjust the cooking time accordingly.

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Just be sure to thaw them first before cooking.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it in a wok or large skillet over high heat until heated through.

Recipe Tips

  • Make sure to have all the ingredients prepped and ready before you start cooking, as stir-fries cook very quickly.
  • Use a high smoke-point oil, such as vegetable or canola oil, for stir-frying.
  • Stir-fry the shrimp until they turn pink and curl up, but be careful not to overcook them or they will become rubbery.
  • Use a wooden spoon or spatula to stir-fry the rice, as metal utensils can scratch the wok or skillet.
  • Adjust the seasoning to your taste, adding more soy sauce or salt if needed.

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