Shrimp Fried Rice Recipe
For those who love Asian recipes, this Shrimp Fried Rice is an amazing and easy recipe with simple ingredients, protein, and tons of flavor.
Serving4 servings
Ingredients
For the rice:
- 1 cup uncooked jasmine rice or basmati rice
- 1 ¼ cups water
- Salt, to taste
For the shrimps:
- 0.75 lb. raw shrimps, peeled and deveined
- Salt and pepper, to taste
- 1 ½ Tablespoon vegetable oil
- 1 medium shallot, diced
- 2 spring onions, white and green part slices, separated
- ¼ teaspoon minced fresh ginger
- 1 large clove garlic, minced
- ¾ cup frozen peas and carrots, thawed and drained of any liquid
- 2 medium eggs
- 2 Tablespoon soy sauce
- 1 Tablespoon sesame oil
Instructions
Cook the rice:
- Start by rinsing: Place the rice in a fine mesh sieve and rinse until the water runs clear.
- Cook the rice: place rinsed rice and water in a saucepan and bring the water to a rapid simmer over medium-high heat. Season to taste with salt.
- Reduce the heat to low and cover the saucepot with the lid. Simmer the rice for 12 minutes or until the water is completely absorbed.
- Turn off the heat and let the rice sit covered for 10 minutes. Fluff the rice with a fork and set aside.
Cook the shrimp:
- Season the shrimp: Add the shrimp to a bowl and season them to taste with salt and pepper.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the shrimp, in a single layer, and cook for 1-2 minutes. Flip them gently and cook for another 30 seconds or until they are pink. Remove the shrimp from the skillet and set aside.
- To make the flavor base: Heat the remaining vegetable oil in the same skillet. Add the diced shallots and the white part of the spring onions. Cook, stirring, for 3-4 minutes over medium-high heat.
- Add aromatics: Add garlic and ginger and cook until fragrant, about 30 seconds.
Assemble the dish:
- Add the veggies: add peas and carrots and cook for 1-2 minutes.
- Add the eggs: beat eggs in a bowl until smooth. Push the vegetables to the side of the skillet and pour in the eggs. Season the eggs lightly with salt and pepper. Scramble the eggs until just set (soft but not overcooked).
- Add the remaining ingredients: stir in the cooked rice, soy sauce, and sesame oil. Add the cooked shrimp back into the skillet. Mix well and cook for 1-2 minutes or until heated through.
- Serve: serve the shrimp fried rice, garnished with the green parts of the spring onions.
Notes
For the best results, use raw shrimps. Pre-cooked or boiled shrimps always lack flavor, and it is easy to overcook them. This will result in a rubbery texture. Also, raw shrimps will turn pink when cooked so this is a natural indicator that will help you cook them perfectly every time.
Nutrition
Calories: 326 kcal · Carbohydrates: 45 g · Protein: 20 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 189 mg · Sodium: 1039 mg · Potassium: 312 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 2065 IU · Vitamin C: 5 mg · Calcium: 92 mg · Iron: 2 mg