Sure, here is a recipe for Shrimp Fried Rice:
Shrimp fried rice is a classic Asian dish that’s perfect for a quick and flavorful weeknight meal. It’s packed with protein from the shrimp and vegetables, and the fluffy rice soaks up all the delicious savory sauce. This recipe is easy to follow and can be customized with your favorite vegetables and protein.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked and cooled white rice | 3 cups |
| Peeled and deveined shrimp | 1 pound |
| Eggs | 3 |
| Frozen peas | ½ cup |
| Diced carrots | ½ cup |
| Chopped green onion (divided) | ¼ cup |
| Soy sauce | 3 tablespoons |
| Sesame oil | 1 tablespoon |
| Vegetable oil | 2 tablespoons |
| Minced garlic | 2 cloves |
| Minced ginger (optional) | 1 teaspoon |
| Salt | ½ teaspoon, or to taste |
| Black pepper | ¼ teaspoon, or to taste |
Cooking Guide
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Cook the rice: Prepare the rice according to package instructions and let it cool completely. Cold, dry rice is essential for preventing mushy fried rice.
-
Marinate the shrimp (optional): In a bowl, toss the shrimp with 1 tablespoon soy sauce, ½ teaspoon cornstarch (for a crispier texture), and a pinch of black pepper. Marinate for 10 minutes while prepping the other ingredients.
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Heat oil in a wok or large skillet: Add vegetable oil and sesame oil over medium-high heat. Once hot, scramble the eggs until just set, then remove them from the pan and set aside.
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Stir-fry the vegetables: Add the garlic and ginger (if using) to the pan and cook for 30 seconds, until fragrant. Add the diced carrots and peas and stir-fry for another minute, until slightly softened.
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Cook the shrimp: Push the vegetables to the side of the pan and add the shrimp. Cook for 2-3 minutes, or until pink and opaque.
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Combine: Add the cooked rice, cooked eggs, soy sauce, and remaining green onion to the pan. Stir-fry for 2-3 minutes, breaking up any clumps of rice, until everything is heated through and well combined.
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Season and serve: Season with salt and pepper to taste. Serve immediately with your favorite side dishes like stir-fried vegetables or egg rolls.
Tips
- Use leftover, cold, and dry rice for the best texture. If you don’t have leftover rice, cook fresh rice and spread it on a baking sheet to cool quickly in the fridge for 30 minutes.
- You can substitute frozen mixed vegetables for the peas and carrots.
- Feel free to add other protein options like chopped chicken, pork, or tofu.
- For a spicier version, add a pinch of red pepper flakes or sriracha to the pan with the garlic and ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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