Description
This Shrimp Fried Rice recipe is a quick and flavorful weeknight meal featuring marinated shrimp, leftover white rice, and a medley of vegetables all stir-fried with soy sauce and sesame oil for a perfect balance of savory and aromatic flavors.
Ingredients
Scale
Shrimp Marinade
- 1 lb 26-30 count uncooked shrimp (peeled and deveined)
- 1 tsp corn starch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Cooking and Stir-fry Ingredients
- 3 Tbsp LIGHT olive oil or canola oil, divided
- 4 large eggs (beaten)
- 1/4 cup green onion (finely chopped)
- 5 cups leftover chilled white rice (rinse rice before cooking)
- 12 oz frozen carrots and peas (thawed)
- 2 Tbsp soy sauce or coconut aminos (or added to taste)
- 1 1/2 tsp sesame oil
Instructions
- Marinate shrimp: In a medium bowl, combine the peeled and deveined shrimp with cornstarch, sea salt, and freshly ground black pepper. Mix well and let the shrimp marinate at room temperature for 10 minutes to enhance flavor and texture.
- Cook the shrimp: Heat a large non-stick skillet over medium-high heat. When a bead of water sizzles and evaporates, add 2 tablespoons of LIGHT olive or canola oil. Place the shrimp in a single layer in the hot skillet and cook for 1 minute on each side until the shrimp are opaque and cooked through. Remove the cooked shrimp to a separate bowl.
- Cook the eggs: Reduce heat to medium and add the beaten eggs to the same skillet. Break them up with a spatula and cook until no longer runny. Remove the scrambled eggs to a bowl and set aside.
- Cook green onions: Wipe the skillet clean with a paper towel and return to medium-high heat. Add the remaining 1 tablespoon of oil and sauté the finely chopped green onions until fragrant, about 30 seconds.
- Cook the rice: Stir in the chilled, rinsed leftover white rice with the green onions. Spread the rice evenly across the pan and allow it to cook undisturbed for 1 to 2 minutes to create a slight crisp. Stir and sauté for another 1 to 2 minutes to heat through and get slight sizzle.
- Add sauces and vegetables: Drizzle 2 tablespoons of soy sauce (or coconut aminos) evenly over the rice and stir well to distribute. Add the sesame oil and the thawed carrots and peas, mixing everything thoroughly.
- Add shrimp and eggs back: Return the cooked shrimp and scrambled eggs to the skillet. Mix all ingredients well and continue cooking, stirring frequently, until the rice is hot and sizzling. Adjust soy sauce as needed for seasoning before serving.
Notes
- Use chilled leftover rice to avoid soggy fried rice; rinsing rice helps separate the grains.
- Marinating shrimp with cornstarch gives them a velvety texture when cooked.
- You can substitute frozen mixed vegetables with fresh vegetables like bell peppers or snap peas if you prefer.
- Cooking eggs separately prevents overcooking and mixing textures in the fried rice.
- Adjust soy sauce quantity to taste for saltiness.
- For added flavor, garnish with extra chopped green onions or toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: shrimp fried rice, easy dinner, quick Asian recipe, leftover rice recipe, stir-fry shrimp, weeknight meal
