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Shrimp Fried Rice

A quick and easy homemade shrimp fried rice recipe that's better than takeout!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend use straight from the freezer
  • 0.5 cup corn frozen, use straight from the freezer
  • 2 garlic cloves finely minced or pressed
  • 0.5 teaspoon ground ginger
  • 3 large eggs lightly beaten
  • 4 cups cooked rice
  • 2 to 3 green onions trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon freshly ground black pepper or to taste

Method
 

Preparation Steps
  1. To a large non-stick skillet or wok, add the oils and shrimp. Cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; do not overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  2. Add the peas, carrots, and corn. Cook for about 2 minutes, or until vegetables begin to soften, stirring intermittently.
  3. Add the garlic and ginger, and cook for 1 minute, stirring intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the shrimp, rice, and green onions. Evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

This recipe is a great option for a quick and flavorful weeknight meal.