Description
An incredible shrimp fried rice recipe featuring toasted sesame oil, garlic, and succulent shrimp, perfect for busy dinners and potlucks.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old; white jasmine or long-grain)
- 1 pound (about 450 g) raw shrimp, peeled and deveined (medium or large)
- 2 tablespoons vegetable oil (divided)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas and carrots or fresh, thawed if frozen)
- 2 eggs, beaten
- 3 tablespoons soy sauce (or low-sodium soy sauce)
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper, to taste
- 2 green onions (scallions), thinly sliced for garnish
Instructions
- Break up any clumps in the cold, cooked rice so it’s loose. Pat shrimp dry and season lightly with salt and pepper.
- Heat a large wok or wide skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat.
- Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Add the remaining 1 tablespoon oil to the pan. Sauté chopped onion until translucent (about 2 minutes), then add garlic and cook for 30 seconds until fragrant.
- Push the aromatics to one side of the pan. Pour in beaten eggs and scramble gently until just set. Break eggs into small curds and mix with the onions and garlic.
- Add mixed vegetables and stir-fry for 1–2 minutes until heated through. Return cooked shrimp to the pan.
- Add rice, breaking up any remaining clumps with a spatula. Toss everything over high heat until heated through and slightly toasted (about 2–3 minutes).
- Drizzle soy sauce evenly over the rice, stir to coat, then add sesame oil. Adjust seasoning with salt, pepper, or extra soy sauce if needed.
- Remove from heat, stir in sliced green onions, reserving a few for garnish. Serve hot.
Notes
Use low-sodium soy sauce to reduce sodium content. Day-old rice works best as it is drier and less likely to clump.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 900mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 150mg