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- 2 cups cooked jasmine rice - 1 pound shrimp, peeled and deveined - 1 cup mixed vegetables (diced carrots, peas, corn) - 2 large eggs, lightly beaten - 2 tablespoons soy sauce - 1 teaspoon sesame oil - Salt and freshly ground black pepper - 3 green onions, finely chopped - Additional sesame seeds for garnish - Lime wedges for serving The right ingredients make all the difference in shrimp fried rice. I love using jasmine rice because it has a nice, fluffy texture. Make sure the rice is cooked and cooled. This helps keep the grains separate. Fresh shrimp are a must. They add a sweet and tender bite. You can use frozen shrimp, but thaw them first. Mixed vegetables give color and crunch. I like to use carrots, peas, and corn, but you can use any you like. The eggs add richness and protein. They mix in nicely with the rice. For seasonings, soy sauce gives that umami flavor we crave in fried rice. Sesame oil adds a nutty finish. Don't forget salt and pepper to taste. Optional garnishes can really elevate your dish. Chopped green onions add freshness. A sprinkle of sesame seeds adds a nice crunch. A lime wedge gives a zesty kick that brightens the whole meal. Find the full recipe to see how these ingredients come together for a quick and tasty meal. - Chilling the jasmine rice: Start with 2 cups of cooked jasmine rice. It's best to chill it for at least 30 minutes. This helps the rice stay firm while cooking. - Cleaning and preparing the shrimp: Take 1 pound of shrimp and peel them. Make sure to devein them too. Rinse the shrimp under cold water, then pat them dry with a paper towel. - Sautéing garlic and cooking the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add 3 cloves of minced garlic. Cook for about 30 seconds until it smells good. Now, add the shrimp. Cook them for 2-3 minutes until they turn pink and opaque. Use a slotted spoon to take them out and set aside. - Stir-frying the mixed vegetables: In the same skillet, add another tablespoon of vegetable oil. Toss in 1 cup of mixed vegetables, like diced carrots, peas, and corn. Stir-fry these for about 2-3 minutes. They should look bright and tender. - Scrambling the eggs: Push the veggies to one side of the skillet. Pour 2 beaten eggs into the empty side. Scramble them gently until they are fully cooked. - Folding in the rice: Now, take your chilled jasmine rice and add it to the skillet. Gently fold it in with the eggs and veggies. Keep stirring to warm the rice through. - Adding shrimp and seasonings: Return the cooked shrimp to the skillet. Drizzle 2 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice. Add salt and pepper to taste. Stir everything together until the rice is coated well. - Final stir and presentation tips: Finally, sprinkle in 3 chopped green onions and give it a gentle stir. Serve your shrimp fried rice hot in bowls. You can garnish with more green onions and sesame seeds for a nice touch. A lime wedge on the side adds a zesty twist! You can find the Full Recipe for this easy shrimp fried rice to guide you through the steps. Using chilled rice is key. Freshly cooked rice can clump together. It holds too much moisture when hot. Chilling rice in the fridge helps it dry out. This makes it easier to stir-fry. To avoid mushy rice, follow these tips: - Use day-old rice if possible. - Spread freshly cooked rice on a tray to cool. - Store rice in the fridge for at least one hour. To add more flavor, try these ideas: - Mix in spices like garlic powder or ginger. - Add sauces like oyster or teriyaki for depth. For alternative proteins, consider these: - Chicken or beef can replace shrimp. - Tofu is a great option for a vegetarian twist. For frying rice, use a large skillet or wok. A wok heats evenly and allows for easy stirring. A non-stick skillet can work well too. Here are some tools that help with cooking: - A spatula for flipping and mixing. - A wooden spoon to avoid scratching your pan. - Bowls for prepping ingredients before cooking. These tips will help you make the best shrimp fried rice. For the complete recipe, check the Full Recipe. {{image_4}} You can make this dish more colorful and healthy by adding more veggies. Try bell peppers, broccoli, or snap peas. They all add great taste and texture. You can also make a vegan version. Just leave out the shrimp and use extra veggies instead. This way, you keep all the flavor without the meat. If you want to change the main protein, you have options. Chicken or tofu can replace shrimp easily. Just cut the chicken into small pieces and cook it the same way. Tofu adds a soft texture and takes on the flavors well. You can also try using other seafood like scallops or crab. Each option brings a unique twist to your dish. Spice up your fried rice with some Asian flavors. Adding ginger or chili flakes can give it a nice kick. You can also explore different soy sauce options. Try dark soy sauce for a richer taste or low-sodium soy sauce for a lighter dish. These little changes can transport your taste buds around the world. For the complete recipe, check out the Full Recipe. To keep your shrimp fried rice fresh, store it in the fridge. Place it in an airtight container. This helps keep moisture in and odors out. Use a shallow container for quick cooling. Let the rice cool to room temperature before sealing. This way, you avoid warm spots that can grow bacteria. When reheating, aim to keep the rice fluffy. The best way is to use a skillet. Add a splash of water and cover the pan. Heat it on low to medium heat. Stir occasionally until warmed through. You can also use a microwave. Place the rice in a bowl, add a few drops of water, and cover it. Heat in short bursts, stirring in between. To freeze shrimp fried rice, let it cool completely first. Then, portion it into freezer bags. Press out as much air as possible before sealing. This helps prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. For reheating, use the stovetop or microwave as mentioned above. For fried rice, jasmine rice shines. It has a nice, fragrant quality. This rice is soft and sticky. It mixes well with other ingredients. Other types, like basmati, can be too dry. Long-grain rice may not give the same texture. If you can, choose jasmine rice for the best taste. Yes, you can prep for this dish in advance. Chop the vegetables and shrimp early. Store them in the fridge until you’re ready to cook. You can also cook the rice a day before. Chilled rice helps achieve that perfect fried rice texture. Just remember to keep everything covered. Look for shrimp that turn pink and opaque. This means they are cooked through. The shrimp should also curl slightly. If they are gray or translucent, they need more time. Cook for about 2 to 3 minutes for the best results. If you have allergies or dietary needs, there are great options. Chicken works well; just cut it into small pieces. Tofu is a fantastic option for a vegan dish. You can also use cooked fish or crab. Each of these will bring its own unique flavor to the dish. You can make easy shrimp fried rice with just a few ingredients and steps. We covered key components like jasmine rice, shrimp, and mixed vegetables. I shared important tips for cooking, such as using chilled rice and avoiding mushiness. You can customize your dish with different proteins or regional flavors. In the end, this dish is versatile and fun to make. I hope you enjoy cooking it as much as I do. Happy cooking!

Easy Shrimp Fried Rice

Discover the delicious world of shrimp-tastic fried rice with this easy recipe! Bursting with flavor and perfect for any mealtime, this dish combines succulent shrimp, colorful veggies, and fluffy jasmine rice in just 20 minutes. Ideal for weeknight dinners or meal prep, it’s a dish everyone will love. Click through to explore this quick and satisfying recipe that transforms simple ingredients into a delightful comfort food experience!

Ingredients
  

2 cups cooked jasmine rice (preferably chilled)

1 pound shrimp, peeled and deveined

2 tablespoons vegetable oil

1 cup mixed vegetables (such as diced carrots, peas, and corn)

2 large eggs, lightly beaten

3 green onions, finely chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and freshly ground black pepper to taste

Instructions
 

Begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Allow the oil to get hot but not smoking.

    Once the oil is ready, add the minced garlic. Sauté for approximately 30 seconds or until the garlic becomes fragrant and golden, taking care not to let it burn.

      Next, add the shrimp to the skillet. Cook the shrimp for 2-3 minutes, stirring occasionally, until they are pink and opaque. Once cooked, use a slotted spoon to remove the shrimp from the skillet and set aside on a plate.

        In the same skillet, introduce the remaining tablespoon of vegetable oil along with the mixed vegetables. Stir-fry for about 2-3 minutes until they are bright in color and tender yet crisp.

          Push the vegetable mixture to one side of the skillet. Pour the beaten eggs onto the other side and scramble them gently with a spatula until fully cooked and scrambled into soft curds.

            Add the chilled jasmine rice to the skillet and gently fold it in with the vegetable and scrambled egg mixture. Stir continuously, allowing the rice to warm through and absorb the flavors of the other ingredients.

              Return the cooked shrimp to the skillet, then drizzle the soy sauce and sesame oil over the rice mixture. Season with salt and freshly ground pepper to taste. Stir everything together until the rice is well-coated and heated evenly.

                To finish, sprinkle in the chopped green onions and give the mixture a gentle stir to combine them without breaking the rice grains.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                    - Presentation Tips: Serve the shrimp-fried rice hot in individual bowls, garnished with additional chopped green onions and a light sprinkle of sesame seeds for an appealing crunch. Consider adding a wedge of lime on the side for an extra zesty touch!