Creating a delicious plate of shrimp fried rice recipe can turn a simple meal into a fantastic feast. Here’s how I mastered the art of making this delightful dish, a favorite for busy weeknights and a surefire hit for your taste buds.
Recipe Overview
- Course: Main Dish
- Cuisine: Asian
- Total Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Kitchen Equipment Needed
Before diving into the rice and shrimp, make sure you’ve got the right tools for the job. The perfect shrimp fried rice recipe demands a few kitchen essentials:
- Wok or large skillet
- Spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
Ingredients
Here’s a straightforward table of what you’ll need to whip up this dish:
| Ingredient | Quantity |
|---|---|
| Long-grain rice | 2 cups, cooked and chilled |
| Raw shrimp, peeled and deveined | 200 grams |
| Green peas | 1/2 cup |
| Carrots, finely chopped | 1/2 cup |
| Eggs, beaten | 2 |
| Spring onions, chopped | 1/4 cup |
| Garlic, minced | 2 cloves |
| Soy sauce | 3 tbsp |
| Sesame oil | 1 tsp |
| Salt | To taste |
| Pepper | To taste |
Did you know? The key to non-soggy fried rice is using rice that’s been cooked and then chilled, allowing the grains to firm up and separate nicely.
Step by Step Instructions
Step 1 – Prep the Ingredients
- Get your ingredients ready. Chop the carrots, mince the garlic, and chop the spring onions. Keep everything within arm’s reach for quick access.
Note: Preparation is key. Having everything ready before you start cooking is crucial for a dish that cooks up as quickly as this one.
Step 2 – Cook the Shrimp
- Heat half the sesame oil in a wok over medium-high heat.
- Add the shrimp and stir-fry until they are pink and opaque, about 2-3 minutes.
- Remove the shrimp from the wok and set aside.
Warning: Do not overcook the shrimp, as they can become tough and chewy.
Step 3 – Scramble the Eggs
- In the same wok, add a bit more oil if needed.
- Pour in the beaten eggs and scramble until just set.
- Remove and set aside with the shrimp.
Step 4 – Sauté the Vegetables
- Add the remaining oil to the wok.
- Throw in the carrots and peas and stir-fry until they are tender, about 3-4 minutes.
- Add the garlic and stir-fry for another minute until fragrant.
Step 5 – Bring It All Together
- Add the rice to the wok and break up any clumps.
- Stir-fry the rice for a few minutes until it begins to brown slightly.
- Return the shrimp and eggs to the wok, mixing well.
- Drizzle the soy sauce over the rice and mix until everything is evenly coated.
- Stir in the spring onions and season with salt and pepper to taste.
Fact: Fried rice originated in China during the Sui Dynasty as a method to reuse leftover rice.
Additional Tips
- Rice: Always use chilled, day-old rice for the best texture.
- Shrimp: Ensure shrimp are thoroughly dried before cooking to avoid adding moisture to the dish.
Pairing Suggestions
This shrimp fried rice pairs beautifully with:
- A crisp, refreshing cucumber salad
- A side of spicy sriracha sauce for those who like it hot
- Steamed broccoli or bok choy for a green boost
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
| Sodium | 870 mg |
| Fiber | 2 g |
Approximation: Nutritional values are approximate and can vary based on specific ingredients used.
Dietary Information
This shrimp fried rice recipe is naturally dairy-free and nut-free. For a gluten-free version, substitute soy sauce with tamari.
FAQs about Shrimp Fried Rice Recipe
What’s the best rice to use for shrimp fried rice?
Long-grain white rice, like jasmine or basmati, works best for fried rice due to its fluffy and separate grains when cooked.
How can I make this dish vegetarian?
Easily swap the shrimp for tofu or just add more vegetables like bell peppers and zucchini.
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables are a great time-saver. Just make sure to thaw and drain them well before use to avoid excess moisture.
What’s the secret to the best shrimp fried rice?
The secret is in the rice—use chilled, day-old rice for that perfect texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
Can I make shrimp fried rice ahead of time?
For the best taste and texture, it’s recommended to make it fresh. However, you can prep all your ingredients ahead of time.
Is shrimp fried rice healthy?
Yes, it’s a balanced meal with protein, veggies, and carbohydrates, but watch the sodium content by controlling the amount of soy sauce.
Conclusion
This shrimp fried rice recipe offers a delectable mix of flavors that are sure to impress. It’s quick to make and perfect for a hearty meal. Give it a try and tweak it to your taste!
Feel free to leave comments, questions, or feedback on this recipe below. I’d love to hear how it turned out for you!
Check out some more delicious main dish recipes:
- Jerk Chicken Recipe
- Kielbasa Recipes
- Ham Glaze Recipe
- Chipotle Chicken Recipe
- Chicken Tenderloin Recipes
- Chicken Quesadilla Recipe
Shrimp Fried Rice Recipe
Equipment
- Wok or large skillet
- Spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
Ingredients
- 2 cups cooked and chilled long-grain rice
- 200 grams raw shrimp peeled and deveined
- 1/2 cup green peas
- 1/2 cup finely chopped carrots
- 2 beaten eggs
- 1/4 cup chopped spring onions
- 2 cloves minced garlic
- 3 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
- Pepper to taste
Instructions
Step 1 – Prep the Ingredients
- Get your ingredients ready. Chop the carrots, mince the garlic, and chop the spring onions. Keep everything within arm’s reach for quick access.
- Note: Preparation is key. Having everything ready before you start cooking is crucial for a dish that cooks up as quickly as this one.
Step 2 – Cook the Shrimp
- Heat half the sesame oil in a wok over medium-high heat.
- Add the shrimp and stir-fry until they are pink and opaque, about 2-3 minutes.
- Remove the shrimp from the wok and set aside.
- Warning: Do not overcook the shrimp, as they can become tough and chewy.
Step 3 – Scramble the Eggs
- In the same wok, add a bit more oil if needed.
- Pour in the beaten eggs and scramble until just set.
- Remove and set aside with the shrimp.
Step 4 – Sauté the Vegetables
- Add the remaining oil to the wok.
- Throw in the carrots and peas and stir-fry until they are tender, about 3-4 minutes.
- Add the garlic and stir-fry for another minute until fragrant.
Step 5 – Bring It All Together
- Add the rice to the wok and break up any clumps.
- Stir-fry the rice for a few minutes until it begins to brown slightly.
- Return the shrimp and eggs to the wok, mixing well.
- Drizzle the soy sauce over the rice and mix until everything is evenly coated.
- Stir in the spring onions and season with salt and pepper to taste.
- Fact: Fried rice originated in China during the Sui Dynasty as a method to reuse leftover rice.
Notes
- Rice: Always use chilled, day-old rice for the best texture.
- Shrimp: Ensure shrimp are thoroughly dried before cooking to avoid adding moisture to the dish.
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