Shrimp Fried Rice

Easy Shrimp Fried Rice is delicious, simple, and quick with fresh shrimp, fried rice, peas, carrots and onions. Better than take-out when you can have a fresh succulent shrimp dinner from scratch on the table in just 20 minutes.

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make simple 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 for a large skillet or for a wok.

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

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.

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

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.

Stir the shrimp into the rice until combined and serve.

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Yield: Serves 2

Easy Shrimp Fried Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Shrimp Fried Rice is delicious, easy, and quick with fresh shrimp, fried rice, peas, carrots and onions.

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Ingredients

• 1 1/2 cups cooked white rice (day old or leftover rice works best)
• 2 Tbsp canola oil
• 1/2 cup frozen peas and carrots
• 1/2 medium onion (chopped)
• 1 tsp 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 489Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 332mgSodium: 2015mgCarbohydrates: 43gFiber: 2gSugar: 3gProtein: 35g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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