Quick shrimp fried rice with eggs, vegetables, and soy sauce. 30g protein, 480 kcal. Faster and healthier than ordering delivery.
Ingredients
-
200g
Large shrimp (peeled)
-
300g
Cooked rice (day-old, cold)
-
2
Eggs
-
100g
Frozen peas and carrots
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2 tbsp
Soy sauce
-
1 tsp
Sesame oil
-
2 cloves
Garlic
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2 stalks
Green onion
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1 tbsp
Vegetable oil
Instructions
1
Cook shrimp
Heat vegetable oil in a wok over high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
2
Scramble eggs
Push remaining oil to the side, crack eggs into the wok. Scramble into small pieces, then push to the side.
3
Fry the rice
Add cold rice to the wok (cold rice fries better — hot rice turns mushy). Stir-fry 3-4 minutes, pressing rice against the hot wok to get slightly crispy bits.
4
Combine everything
Add peas/carrots, garlic, soy sauce, and sesame oil. Return shrimp and eggs. Toss everything together 1-2 minutes. Finish with sliced green onion.
Why This Recipe Works
Craving a delicious and satisfying dish without the takeout hassle? This Shrimp Fried Rice is your answer. The secret lies in using day-old, cold rice, which ensures that each grain stays separate and crispy instead of becoming mushy. Toss in large, succulent shrimp, vibrant veggies, and savory soy sauce, and you’ve got a meal that's not only quick to prepare but also packed with flavor and nutrition. With 30g of protein per serving, it's a high-energy dish perfect for busy evenings.
Cooking Instructions
To make this meal, start by heating vegetable oil in a wok over high heat. Cook your shrimp until they are pink and tender, and then set them aside. Next, scramble the eggs in the same wok, ensuring they break into small pieces for even distribution. The next step is crucial: add the cold, day-old rice and stir-fry it, allowing the rice to gain that desirable slightly crispy texture as it cooks. After a few minutes, mix in your peas and carrots, garlic, soy sauce, and sesame oil. Finally, return the shrimp and eggs to the wok, tossing everything together until perfectly combined. Top it off with fresh sliced green onions for added flavor and color.
Recipe Notes & Tips
- Use high-quality soy sauce for better flavor.
- Do not overcrowd the pan to ensure proper frying of the rice.
- Add a splash of lime juice before serving for an extra zing.
- Experiment with adding different sauces or spices for a twist.
- Have all your ingredients prepped before starting to ensure a smooth cooking process.
Variations
- Add Chicken: Substitute shrimp with diced chicken breast for a different protein option.
- Vegetarian Style: Replace shrimp with tofu or additional veggies to create a vegetarian version.
- Spicy Fried Rice: Add sliced jalapeños or a dash of hot sauce for a kick.
Common Mistakes to Avoid
- Using hot rice: Freshly cooked rice can turn your fried rice soggy instead of crispy. Always use cold, day-old rice.
- Incorrect heat settings: Cooking on low heat can result in steaming instead of frying. Keep your stir-fry hot and fast.
- Overcrowding the pan: This leads to uneven cooking. Use a large skillet or wok and work in batches if necessary.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, reheat quickly in a hot pan.
Frequently Asked Questions
Why does fried rice need cold rice?
Day-old refrigerated rice has lost surface moisture, which means it fries and crisps instead of steaming into a sticky mess. If you need it fast, spread freshly cooked rice on a baking sheet and refrigerate 30 minutes.
Can I add more protein?
Absolutely. Dice some chicken breast, add extra eggs, or toss in edamame. You can also increase the shrimp to 300g for about 10 more grams of protein.
What vegetables work best in fried rice?
Peas, carrots, corn, diced bell peppers, and bean sprouts are all classic. Cut everything to a similar small dice so it cooks evenly. Avoid watery vegetables like tomatoes or zucchini — they make the rice soggy.
Can I make fried rice without a wok?
Yes, use the largest skillet you have and avoid crowding the pan. The key is high heat and a wide cooking surface so the rice fries rather than steams. Cook in batches if your pan is small — overcrowding is the most common mistake.
How do I reheat leftover fried rice?
Stir-fry it in a hot pan with a teaspoon of oil for 3-4 minutes to re-crisp the rice. Microwaving works too — sprinkle a few drops of water on top, cover, and heat at 50% power in 1-minute intervals. The rice dries out less this way.
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