Description
This Shrimp Fried Rice is a quick and flavorful dish that comes together in just 20 minutes. Perfect for weeknights, it combines juicy shrimp, seasoned rice, and fresh aromatics to create a satisfying meal that can easily be customized with your favorite veggies and sauces.
Ingredients
Units
Scale
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
For the Rice and Vegetables
- 3 tablespoons avocado oil
- 1/2 small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 1/2 cup frozen peas and carrots
- 4 cups cooked white rice (preferably cold)
For the Eggs and Seasoning
- 3 large eggs, beaten
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the Shrimp: In a medium bowl, combine the shrimp with salt and white pepper. Toss to coat evenly and set aside.
- Sear the Shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just opaque. Remove to a plate and set aside.
- Add the Aromatics: Add the diced onion, white parts of the scallions, garlic, and ginger to the wok. Stir-fry for about a minute until fragrant.
- Cook the Veggies: Add frozen peas and carrots directly from the freezer. Stir-fry for 1 to 2 minutes until warmed through.
- Cook the Eggs: Push the veggies to one side of the wok, pour in beaten eggs, and scramble until softly set, about 1 minute.
- Stir-Fry the Rice and Shrimp: Add cooked rice, cooked shrimp, soy sauce, and sesame oil to the wok. Stir thoroughly and cook for another 2 minutes until everything is evenly heated and combined.
- Garnish and Serve: Toss in the green parts of the scallions before serving. Serve hot and enjoy!
Notes
- Using cold, cooked rice helps prevent it from becoming mushy during stir-frying.
- Feel free to add more veggies like bell peppers or broccoli for extra nutrition.
- You can substitute shrimp with chicken or tofu for variety.
- Adjust soy sauce and sesame oil to taste for more or less seasoning.
- This dish pairs well with a side of steamed veggies or a simple salad.
Nutrition
- Serving Size: 1 cup
- Calories: 338 kcal
- Sugar: 3g
- Sodium: 1354mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 177mg
