Easy Shrimp Fried Rice
Try this Easy Shrimp Fried Rice recipe, or contribute your own.
Try this Easy Shrimp Fried Rice recipe, or contribute your own.
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons sesame oil
- 3 large eggs lightly beaten
- 1/2 teaspoon salt or to taste
- 2 tablespoons canola or vegetable oil
- 1 pound medium fresh shrimp cleaned ( about 20 shrimp)
- 1 cup frozen peas and diced carrots blend (i throw it in no need to thaw)
- 1/2 cup corn (i use frozen corn and put it in frozen)
- 3 garlic cloves chopped ( i use the garlic in the ja
- 4 cups cooked rice (i used white) . to save time use two
- 3 green onions trimmed and sliced
- 4 tablespoons low-sodium soy sauce
- Carbohydrate 1.17147666666667 g
- Cholesterol 266.49 mg
- Fat 15.3233675052905 g
- Fiber 0.130416667779287 g
- Protein 8.93233583333333 g
- Saturated Fat 2.93006041768033 g
- Serving Size 1 1 -8 serving (157g)
- Sodium 609.661 mg
- Sugar 1.04105999888738 g
- Trans Fat 1.30761541702165 g
- Calories 176 calories
Step-by-step
- To a large non-stick skillet or wok, add the oils and shrimp. Cook over medium-high heat for about 3 minutes, flipping to cook through. Remove shrimp with a slotted spoon and allow the oils and cooking juices to remain in skillet. Set shrimp aside on a plate.
- Add the peas, carrots, and corn to the skillet or wok and cook until the vegetables soften, about 2-3 minutes, making sure to stir regularly.
- Add the garlic and ginger and cook for 1 minute, stir.
- Move vegetables to one side of the skillet, add the eggs to the other side, and scramble.
- Add the shrimp, rice and green onions to the skillet or wok and evenly drizzle with soy sauce. Cook for about 2 more minutes and season with salt and pepper.
- Mix everything together, serve and enjoy.
- Store leftovers in an airtight container in the refrigerator for about 4 days.
My Easy Weeknight Shrimp Fried Rice
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Between work deadlines, school pick-ups, and the never-ending to-do list, sometimes the simplest recipes are the most rewarding. That's why I’ve fallen in love with this easy shrimp fried rice recipe. It’s quick, adaptable, and surprisingly satisfying. What’s even better is that I can often whip this up using ingredients I already have on hand, saving me a trip to the grocery store and extra time in the kitchen. I’ll often throw in whatever vegetables I have lingering in the fridge – a few extra chopped bell peppers or some leftover broccoli always add a nice boost of color and nutrients.
The beauty of this dish lies in its simplicity. It doesn't require any fancy cooking techniques or obscure ingredients. I usually start with pre-cooked rice – a total time saver! – and then add the shrimp, vegetables, and a touch of soy sauce for that classic savory flavor. The whole process takes less than 20 minutes, leaving me with more time to focus on other things. I often let my kids help with the easier parts of the recipe, like chopping the green onions or adding the ingredients to the wok. It's a fun way to involve them in the cooking process and get them to eat a healthy and balanced meal. And since I always have the basic ingredients in my pantry, it is perfect when I'm running low on inspiration.
The secret to a great shrimp fried rice is using good quality shrimp and fresh ingredients. While frozen vegetables are perfectly fine and often what I use, choosing fresh shrimp makes a noticeable difference in taste and texture. I usually buy the pre-cleaned shrimp to save time, and sometimes I even buy a pre-cut veggie mix to cut down even more on prep time. The key is to cook the shrimp just until it's pink and opaque; overcooking will make it tough. And don’t be afraid to experiment with the seasonings. A dash of chili garlic sauce or a squeeze of lime juice can elevate the dish to a whole new level.
This shrimp fried rice isn't just a quick weeknight meal; it's a versatile dish that can be adapted to suit any occasion. It’s equally at home as a casual lunch as it is part of a larger, more elegant dinner. For a fancier occasion, I might add some cooked chicken or tofu for extra protein. A sprinkling of toasted sesame seeds before serving adds a nice textural contrast and a nutty aroma. I’ve even used this recipe as a base for a more substantial meal; adding some crispy fried noodles adds a nice satisfying crunch.
Ultimately, this recipe is a testament to how simple, flavorful, and satisfying a meal can be. It’s a reflection of my busy life and my need for quick, easy, and delicious recipes that don't compromise on taste or nutrition. It's a go-to meal that brings my family together at the end of the day, a little moment of shared joy amidst the daily hustle and bustle. And that, to me, is what cooking is all about.
Tips for Success:
- Use day-old rice for the best texture. Freshly cooked rice can be too sticky.
- Don't overcrowd the pan when cooking the shrimp and vegetables. Work in batches if necessary.
- Taste and adjust the seasonings to your preference.
- Get creative with the vegetables! Add whatever you have on hand.
- Serve immediately for the best flavor and texture.
This easy shrimp fried rice recipe is a lifesaver for busy weeknights. Try it out and let me know what you think!
