Shrimp Fried Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $15.00
- Nutrition
- 480 cal · 28g protein
- quick
- skillet
- kid-favorite
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: plain rice
Shrimp Fried Rice is a Asian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $15 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Eggs · Gluten · Soy · Shellfish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ cups jasmine rice
- 1 lb raw shrimp, peeled and deveined
- 3 count eggs
- 1½ cups frozen peas and carrots
- 1 bunch green onions
- 3 cloves garlic
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Steps
- Fried rice works best with cold rice: cook the rice earlier in the day or the night before and chill it, or use about 4 cups of leftover rice.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Cook the shrimp 1-2 minutes per side until pink and opaque (145°F) and set aside.
- Scramble the beaten eggs in the same pan until set (160°F), then move them to the plate with the shrimp.
- Add the remaining oil, the sliced green onion whites, minced garlic and frozen peas and carrots. Stir-fry 2 minutes.
- Add the cold rice, breaking up clumps, and let it sit 1-2 minutes between stirs so it gets a little crisp.
- Stir in the soy sauce and sesame oil, then fold the shrimp and eggs back in. Top with green onion tops and serve.
- Picky eater tip: serve plain rice, scrambled egg and shrimp, with the peas and carrots on the side.
- Make ahead: chill cooked rice in a shallow container within 2 hours and use within 3 days. Peel the shrimp and slice the onions the day before.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 48 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop