Description
This Shrimp Fried Rice recipe features perfectly cooked shrimp and fluffy rice stir-fried with eggs, green onions, carrots, and peas. It’s a quick and flavorful one-pan dish ideal for using leftover rice, seasoned with soy sauce and sesame oil to deliver a classic Asian-inspired meal in just 30 minutes.
Ingredients
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
Main 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 shrimp with 1 tsp cornstarch, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper. Toss well and let it 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 hot, add 2 Tbsp of oil and spread shrimp in a single layer. Cook the shrimp for 1 minute per side until opaque and cooked through. Remove the shrimp to a separate bowl and set aside.
- Cook the eggs: Using the same skillet on medium heat, add the beaten eggs. Scramble by breaking up with a spatula, cooking until just set and no longer runny. Transfer eggs to a bowl and set aside.
- Cook green onions: Wipe skillet clean with paper towel. Return skillet to medium-high heat, add remaining 1 Tbsp oil, then add green onions. Sauté for about 30 seconds until fragrant.
- Cook rice: Add the chilled rice into the skillet with the green onions, spreading it out evenly. Let the rice cook undisturbed for 1 to 2 minutes to get a slight crisp, then stir and sauté for another 1 to 2 minutes until the rice sizzles.
- Add sauces and vegetables: Drizzle soy sauce over the rice and stir to combine. Add sesame oil and the thawed carrots and peas, stirring well to incorporate all ingredients evenly.
- Combine everything: Return the cooked shrimp and eggs to the skillet, stirring well to combine. Continue heating until the rice is fully hot and sizzling, stirring frequently. Adjust soy sauce to taste if necessary and serve immediately.
Notes
- Using leftover chilled rice prevents the dish from becoming mushy and helps achieve proper texture.
- Marinating shrimp briefly with cornstarch enhances their tenderness and gives a slight velvety coating once cooked.
- For a healthier option, use light olive oil or canola oil and low-sodium soy sauce.
- Feel free to substitute frozen mixed vegetables with fresh diced carrots and peas if preferred.
- Ensure the skillet is hot before adding ingredients for better searing and flavor development.
