This Shrimp Fried Rice is one of those dishes we all love to grab as takeout, but it’s actually super easy to make at home! It’s packed with juicy shrimp, veggies, and fluffy rice, all tossed in a savory sauce. And the best part? It’s ready in just 30 minutes, making it a quick and healthier option than ordering in! Shrimp fried rice is great because it’s versatile and customizable to fit your own taste. You don’t like peas? Leave them out! You want mushrooms, by all means, add mushrooms. If you don’t like shrimp, use chicken or beef, or pork, or even tofu for a vegetarian version. If you’re brave, add them all for a meat lovers fried rice. Your kitchen, your rules! Season 2 beaten eggs with a pinch of salt and pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the eggs and cook for 1-2 minutes. Flip, cook for another minute, then remove the eggs and set aside. Heat the remaining 1 tablespoon olive oil in the same pan. Season 1 pound shrimp with salt and pepper. Cook the shrimp for 2-3 minutes per side until golden. Remove from the pan and set aside. Tip: Don’t overcook the shrimp—they cook fast and stay tender when you keep the time short. Add 1 tablespoon sesame oil to the pan. Add the chopped onion, bell pepper, and carrot and sauté for about 5 minutes until the onion is translucent and the carrot softens. Add ½ cup frozen peas and season with a pinch of salt and pepper. Cook for another 2 minutes until the peas are no longer frozen. While the veggies cook, chop the cooked eggs into small, thin pieces so they mix evenly into the fried rice later. Add 4 cups day-old rice to the pan, then drizzle ¼ cup soy sauce over the top. Add the cooked shrimp and chopped eggs. Toss everything together and cook for a couple more minutes until well combined. Tip: Toss the rice gently to keep it from breaking apart. If you like your fried rice a bit crispy, cook it a little longer!
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