Go Back
- 1 pound shrimp, peeled and deveined - 4 cups cooked jasmine rice (preferably day-old) - 2 eggs, lightly beaten - 1 cup mixed vegetables (peas, carrots, bell peppers) - 3 cloves garlic, minced - 1 teaspoon ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 3 green onions, chopped - Sesame seeds - Additional salt and pepper This dish shines because of its fresh and vibrant ingredients. The shrimp brings a sweet and briny flavor that pairs well with the rice. The jasmine rice adds a lovely fragrance and a soft texture. Using day-old rice is key. It dries out a bit, making it perfect for frying. Fresh rice can get mushy, which we want to avoid. The mixed vegetables add color and nutrients. You can use frozen or fresh, depending on what you have. Garlic and ginger give depth to the dish, making every bite flavorful. For seasoning, soy sauce brings saltiness and umami. Sesame oil adds a nutty taste that rounds out the flavors. Garnishes like green onions and sesame seeds not only add taste but also make the dish look appealing. A sprinkle of salt and pepper enhances the overall flavor. With these ingredients, you create a dish better than takeout! Marinating the Shrimp Start by placing the shrimp in a medium bowl. Add salt, pepper, and half of the soy sauce. This mix helps the shrimp taste great. Let it sit for about 10 minutes to soak in the flavors. Seasoning Tips If you want extra flavor, try adding a pinch of red pepper flakes or a bit of lime juice. This can make your shrimp pop with taste. Techniques for Scrambling Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Pour in the beaten eggs. Swirl the pan to spread the eggs evenly. Scramble until they are just set. Remove them from the pan and set them aside. Timing Tips Keep an eye on the eggs. They cook quickly, so don’t walk away. You want them soft but not runny. Sautéing Shrimp In the same pan, add another tablespoon of vegetable oil. Turn the heat up high and toss in the marinated shrimp. Cook for about 2-3 minutes. You’ll know they are done when they turn pink and opaque. Remove them and set aside with the eggs. Cooking Vegetables Add the last tablespoon of oil to the pan. Toss in the minced garlic and ginger. Sauté for about 30 seconds until you smell the aroma. Then, add the mixed vegetables and half of the green onions. Cook for another 2-3 minutes until the veggies are tender but still bright. Combining Ingredients Now it’s time for the rice! Add the cooked jasmine rice to the pan. Use a spatula to break any clumps. Stir-fry for 2-3 minutes until it is heated through. Next, return the shrimp and scrambled eggs back to the pan. Drizzle in the rest of the soy sauce and sesame oil. Toss all the ingredients gently until everything is well mixed and hot. Using day-old rice is key for great fried rice. Fresh rice is moist and sticky. It clumps together and won’t fry well. Day-old rice dries out a bit, making it perfect for stir-frying. The grains stay separate, giving you that ideal texture. Balancing seasoning is also important. You want a mix of salty and savory. Soy sauce adds saltiness, while sesame oil gives a nutty flavor. Taste as you cook. You can always add more, but it’s hard to take away. High heat is crucial for stir-frying. It helps to sear the shrimp and veggies quickly. This way, they cook fast without losing their crunch. If you cook at lower heat, everything will steam instead of fry. Using a wok gives you more space to toss everything around. A frying pan works too, but a wok can handle high heat better. It also allows for more even cooking. If you have one, use it for the best results. For serving, use a large bowl or individual plates. This makes the dish look inviting. You can also garnish with sesame seeds and extra green onions. These add color and a nice crunch. Consider using chopsticks for an authentic feel. It’s a fun way to enjoy your meal. Plus, it adds to the overall experience of your shrimp fried rice. {{image_2}} You can change the protein in your shrimp fried rice. Chicken works well if you prefer it. Just cook it until it’s no longer pink. Tofu is a great choice for a vegan option. It soaks up flavor and adds a nice texture. For vegetables, you can get creative. Broccoli adds crunch. Snow peas bring a sweet taste. You can mix and match based on what you have at home. To boost flavor, adding spices can help. Try a pinch of chili flakes for heat. You can also add a dash of five-spice powder for depth. Sauces can enhance your dish too. A splash of oyster sauce adds richness. If you like tang, try a bit of rice vinegar. These small changes can make a big difference in taste. If you need a gluten-free dish, swap soy sauce for tamari. It tastes great and works well in this recipe. For a vegan version, simply skip the shrimp and eggs. Use extra veggies and tofu instead. This keeps the dish hearty and satisfying without animal products. To keep your shrimp fried rice fresh, you need proper storage. - Refrigeration Tips: Let the fried rice cool to room temperature. Place it in an airtight container. It will last for up to three days in the fridge. - Freezing Instructions: For longer storage, freeze the rice. Use a freezer-safe container or bag. It can stay good for up to three months. Just remember to label it with the date. When reheating, you have two main options: microwave or stovetop. - Microwave vs. Stovetop: The microwave is quick but may dry out the rice. The stovetop keeps the texture better. Heat it in a pan over medium heat. Add a splash of water to help steam it back to life. - Maintaining Texture: Stir the rice often while reheating. This helps keep it fluffy and prevents sticking. Knowing how long your shrimp fried rice lasts is key. - Duration in Fridge and Freezer: In the fridge, it lasts three days. In the freezer, it can be good for three months. - Signs of Spoilage: If you see mold or smell something off, toss it. Fresh shrimp fried rice should have a pleasant smell and bright colors. Always trust your senses! Yes, you can use frozen shrimp. Just ensure they are thawed before cooking. Place them in cold water for 10-15 minutes to speed up the process. This helps keep the shrimp tender and juicy. To lower the saltiness, use low-sodium soy sauce. You can also reduce the amount of soy sauce in the recipe. Add extra vegetables or rice to balance the flavors. This way, you keep the taste without too much salt. Best Pairings Shrimp fried rice pairs well with egg rolls or spring rolls. A light soup, like hot and sour soup, also complements the dish nicely. Side Dish Suggestions You can serve it with steamed broccoli or a fresh salad. A simple cucumber salad can add a nice crunch. These sides enhance the meal and make it more filling. This blog post covered how to make delicious shrimp fried rice. We explored key ingredients like shrimp, jasmine rice, and essential veggies. I shared step-by-step instructions for preparing shrimp and cooking eggs. You learned tips for authentic flavor and cooking techniques. We also discussed variations for different diets and storage tips. Try this recipe with your favorite proteins and veggies for a tasty twist. Enjoy your cooking!

Shrimp Fried Rice Better Than Takeout

Whip up a mouthwatering Shrimp Fried Rice Delight in just 25 minutes! Perfect for any meal, this easy recipe features succulent shrimp, colorful vegetables, and savory jasmine rice, all tossed in a delicious soy and sesame sauce. With minimal prep and maximum flavor, it’s a dish the whole family will love. Click through for the full recipe and discover how to elevate your weeknight dinners with this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

1 pound shrimp, peeled and deveined

4 cups cooked jasmine rice (preferably day-old)

3 tablespoons vegetable oil

2 eggs, lightly beaten

1 cup mixed vegetables (peas, carrots, bell peppers)

3 green onions, chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon ginger, grated

Salt and pepper to taste

Instructions
 

Prep the Shrimp: In a medium bowl, season the shrimp with salt, pepper, and half of the soy sauce, letting it marinate for about 10 minutes.

    Cook the Eggs: In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Pour in the beaten eggs, swirling to coat the pan. Scramble until just set, then remove the eggs from the pan and set aside.

      Sauté Shrimp: In the same pan, add another tablespoon of vegetable oil. Increase the heat to high and add the marinated shrimp. Cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside with the eggs.

        Stir-Fry Vegetables: Add the remaining tablespoon of oil to the pan. Add minced garlic and ginger, stirring for about 30 seconds until fragrant. Then add the mixed vegetables and half of the green onions. Cook for another 2-3 minutes until the vegetables are tender.

          Toss in Rice: Add the cooked jasmine rice to the pan, using a spatula to break up any clumps. Stir-fry for 2-3 minutes until heated through.

            Combine Ingredients: Return the shrimp and scrambled eggs back to the pan. Drizzle in the remaining soy sauce and the sesame oil. Toss everything together gently until well combined and heated through.

              Finish and Serve: Season to taste with additional salt and pepper as needed. Top with the remaining green onions before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve hot in a large bowl or on individual plates, garnished with sesame seeds and extra green onions for a pop of color. Consider using chopsticks for an authentic touch!