There’s something utterly satisfying about a steaming plate of shrimp fried rice, isn’t there? This dish marries tender, juicy shrimp with fluffy rice and vibrant vegetables, creating a one-pan meal that feels both comfortingly familiar and refreshingly delicious. I’ve whipped this up countless times after long days, finding it the perfect way to use up leftover rice while delivering big on flavor and nutrition. From busy weeknights to delightful brunches with friends, shrimp fried rice is a versatile staple in my kitchen that never ceases to impress.
Why You’ll Love This Dish
Shrimp fried rice is a fantastic recipe to incorporate into your meal rotation for several reasons. First, it’s incredibly quick to prepare, making it an ideal choice for those hectic evenings when time is of the essence but you still want something homemade and nutritious. With just a handful of ingredients, it’s a budget-friendly option that won’t break the bank. Plus, it’s a hit with kids and adults alike—who can resist the combination of succulent shrimp and savory rice?
“This shrimp fried rice recipe is a game changer! It came together in no time, and my kids couldn’t stop raving about it. Will definitely be making this again!” – Happy Home Cook
Preparing Shrimp Fried Rice
If you want to make shrimp fried rice, you’ll be delighted to know that the process is straightforward. It involves marinating shrimp, scrambling eggs, sautéing veggies, and finally, bringing it all together in a harmonious mix. You’ll soon find new ways to customize it according to your tastes or what you have on hand. Let’s break it down!
Key Ingredients
Gather the following items to make this delicious shrimp-fried rice:
- 1 lb shrimp, 26-30 count; peeled and deveined
- 1 tsp cornstarch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp light olive oil or canola
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled white rice
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce or coconut aminos, to taste
- 1 1/2 tsp sesame oil
Feel free to substitute the shrimp with chicken or tofu if you’re looking for alternatives.
