Easy Shrimp Fried Rice Recipe
Easy shrimp fried rice is the perfect way to use up leftover rice. Add shrimp, eggs, frozen veggies, sesame oil, soy sauce, and a few other ingredients for a flavor-packed dinner ready in less than 30 minutes!
Ingredients
- 1 pound raw medium-large shrimp peeled and deveined
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons canola oil divided
- 3 large eggs beaten
- 4 cups rice leftover, chilled
- 1 1/2 cups frozen mixed vegetables thawed
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 4 green onions chopped
Instructions
- In a medium bowl, season the shrimp with salt and pepper and coat them in the cornstarch. Set the bowl aside.
- In a wok or large skillet over medium heat, drizzle ½ teaspoon of oil in the pan. Add the eggs and season with salt and pepper. Scrabble the eggs until they are no longer runny. Place them into a large bowl and set them aside.
- Wipe the pan out with a damp paper towel.
- Increase the heat to medium-high. Drizzle 1 ½ tablespoons of oil into the pan and add the coated shrimp. Allow them to cook for 1-2 minutes on each side. Remove them from the pan and add them into the bowl with the shrimp. Wipe any excess cornstarch remains from the pan.
- Add the rest of the oil and let it heat up for a moment. Add in the rice, and spread it evenly in the pan. Do not disturb the rice, but allow the rice to sit for 2-3 minutes and then flip it to allow more rice to brown. The rice should sizzle.
- Add in the mixed vegetables, soy sauce and sesame oil. Then stir in the shrimp and eggs. Allow all of that to combine and cook until everything is heated through. Taste and add additional salt, pepper or soy sauce if desired.
- Garnish with the green onions.
Notes
- Chilled leftover rice is best, because it will crisp up more. If you use rice that you just cooked, there will be too much moisture and it will get mushy.
- The amount of salt you use will depend if you used salt when you cooked the rice and if the soy sauce you use is low sodium or not. Don’t be afraid to taste and adjust throughout the cooking process.
- The use of cornstarch is to help crisp up the shrimp and adds a nice texture. If you do not have any, you can omit it.
Nutrition
Calories: 666kcalCarbohydrates: 107gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 188mgSodium: 974mgPotassium: 410mgFiber: 4gSugar: 0.5gVitamin A: 2662IUVitamin C: 6mgCalcium: 109mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!