Description
This Authentic Shrimp Fried Rice is a comforting and flavorful dish that will banish takeout menus forever! Enjoy restaurant-quality flavor right in your own kitchen with this easy-to-follow recipe.
Ingredients
- Day-Old Cooked Rice
- Medium to large shrimp, peeled and deveined
- Eggs, lightly beaten
- Fresh garlic, minced
- Fresh ginger, minced
- Frozen peas
- Diced carrots
- Diced bell pepper (optional)
- Corn (optional)
- Green onions (scallions), sliced (both white and green parts)
- Light soy sauce
- Dark soy sauce
- Sesame oil
- Non-alcoholic alternative (chicken broth or vegetable broth)
- Oil for frying (canola, grapeseed, or peanut oil)
Instructions
- Prep Your Ingredients: If using frozen shrimp, thaw them completely and pat them very dry with paper towels. Lightly beat the eggs in a small bowl. Mince your garlic and ginger. Dice your carrots and measure out your peas. Slice the white and green parts of the green onions separately. Break up any clumps in your day-old rice. Have your soy sauces, non-alcoholic alternative, and sesame oil measured and ready by your stove.
- Cook the Eggs: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble them until just set but still soft. Remove the eggs from the wok and set aside.
- Cook the Shrimp: Add another 1-2 tablespoons of cooking oil to the same wok over high heat. Once the oil is shimmering, add the patted-dry shrimp in a single layer. Cook for 1-2 minutes per side, until pink and just cooked through. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the shrimp from the wok and set aside with the eggs.
- Sauté Aromatics and Vegetables: Add a final tablespoon of oil to the wok. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add the diced carrots and peas, stir-frying for 2-3 minutes until they start to soften slightly.
- Add the Rice: Push the vegetables to one side of the wok. Add the day-old rice to the empty side, breaking up any remaining clumps with your spatula. Let the rice sit undisturbed for about a minute to get some char, then begin to toss and stir-fry, incorporating it with the vegetables. Continue to stir-fry for 3-5 minutes, allowing the rice to heat through and dry out a bit.
- Season the Rice: Create a well in the center of the rice. Pour in the light soy sauce, dark soy sauce, and the non-alcoholic alternative. Stir quickly to mix the liquids, then toss everything together with the rice, ensuring all grains are evenly coated and colored. Continue to stir-fry for another 1-2 minutes.
- Combine and Finish: Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of the green onions. Toss everything together vigorously for about 1 minute, ensuring all ingredients are well combined and heated through.
- Serve: Remove from heat. Drizzle with sesame oil and give it one final toss. Taste and adjust seasoning if needed. Serve immediately and enjoy your authentic Shrimp Fried Rice!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 200 mg
Keywords: Use a wok for even cooking and high heat. Ensure shrimp and rice are patted dry to prevent sogginess. Have all ingredients prepped before cooking for best results.