Seafood

Shrimp Fried Rice Recipe for Two

Shrimp Fried Rice is delicious, easy, and quick with fresh shrimp, fried rice, peas, carrots and onions. Who needs take-out when you can have a fresh succulent shrimp dinner on the table in just 20 minutes?

Shrimp Fried Rice

 

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This recipe makes a fast lunch, dinner, or impressive date night meal for two.

 

To make this dish even easier I recommend buying frozen raw shrimp that comes peeled, deveined, and tails removed. It’s so much easier than doing all that work yourself.

 

Thaw the shrimp before using in this recipe. If you forget to thaw the shrimp, set the bag in a large bowl filled with cold water. It will defrost in about 15 minutes.

 

How to make Shrimp Fried Rice:

Rinse the shrimp and pat dry with paper towel.

 

If the rice isn’t already cooked, prepare ¾ cup uncooked rice according to the package directions which will yield 1 ½ cups cooked.

 

At the same time, on medium high heat, heat the oil in a large skillet or wok. Click here for a large skillet or here for a wok.

 

Add the peas and carrots mix, onion and garlic. Stir fry until tender, about 5 minutes.

peas, carrots, onions, and garlic frying in a pan

 

Lower the heat to medium low and push the mixture off to one side of the skillet, then pour egg on the other side of skillet. Stir fry until scrambled, about 1 or 2 minutes.

scrambled eggs cooking in a pan with carrots, peas, onions, and garlic

 

Now add the rice and soy sauce and blend all together well. Stir fry until heated through, about 1 minute.

fried rice cooking in a pan

 

Move the fried rice all to one half of the pan and add a little more oil to the empty side. Add the shrimp and fry until pink and opaque, about 2 minutes per side flipping over halfway through.

shrimp cooking in a pan with fried rice

 

Stir the shrimp into the rice until combined and serve.

 

Shrimp Fried Rice Recipe for Two

 

 

 

Yield: 2 servings

Shrimp Fried Rice

Shrimp Fried Rice is delicious, easy, and quick with fresh shrimp, fried rice, peas, carrots and onions.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 1/2 cups cooked white rice (day old or leftover rice works best)
  • 2 Tablespoons canola oil
  • 1/2 cup frozen peas and carrots
  • 1/2 medium onion (chopped)
  • 1 teaspoon minced garlic
  • 1 egg, ,slightly beaten
  • 2 Tablespoons soy sauce
  • 1/2 lb thawed shrimp (peeled, deveined, tails removed)

Instructions

  1. Rinse the shrimp and pat dry with paper towel.
  2. If the rice isn’t already cooked, prepare ¾ cup uncooked rice according to the package directions which will yield 1 ½ cups cooked.
  3. At the same time, on medium high heat, heat the oil in a large skillet or wok. Click for a large skillet or for a wok.
  4. Add the peas and carrots mix, onion and garlic. Stir fry until tender, about 5 minutes.
  5. Lower the heat to medium low and push the mixture off to one side of the skillet, then pour egg on the other side of skillet. Stir fry until scrambled, about 1 or 2 minutes.
  6. Now add the rice and soy sauce and blend all together well. Stir fry until heated through, about 1 minute.
  7. Move the fried rice all to one half of the pan and add a little more oil to the empty side. Add the shrimp and fry until pink and opaque, about 2 minutes per side flipping over halfway through.
  8. Stir the shrimp into the rice until combined and serve.

Notes

  • To make this dish even easier I recommend buying frozen raw shrimp that comes peeled, deveined, and tails removed. It’s so much easier than doing all that work yourself.
  • Thaw the shrimp before using in this recipe.
  • If you forget to thaw the shrimp, set the bag in a large bowl filled with cold water. It will defrost in about 15 minutes.

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Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 466 Saturated Fat: 2g Cholesterol: 367mg Sodium: 1948mg Carbohydrates: 41g Fiber: 2g Sugar: 1g Protein: 32g

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4 Comments

  • Reply
    Karly
    July 25, 2018 at 3:00 pm

    So easy! I like the fact that its a small meal for 2. Sometimes that’s all you need.

    • Reply
      Zona
      July 26, 2018 at 10:12 am

      Thank you Karly 🙂

  • Reply
    Jason Dornbos
    August 9, 2018 at 8:45 am

    We tried this last night and it was delicious. It was so good that my wife decided to take the leftovers to work with her for lunch. She never eats leftovers. Those were supposed to be mine! Oh well, I guess we’ll have to make it again.

    • Reply
      Zona
      August 9, 2018 at 2:16 pm

      Hi Jason. My husband always does that to me too! I guess there is one in every family lol. So glad you guys enjoyed the recipe. Thanks for the comment!

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