Be sure to try my Teriyaki Chicken and Beef Fried Rice recipes next!
Shrimp Fried Rice
You are going to be so impressed with yourself when you try this Shrimp Fried Rice recipe, it definitely tastes like takeout! The rice is crisp, the sauce is heaven, and the shrimp is perfectly cooked and super flavorful! I love that this is a meal all on its own with starch, protein, and vegetables! Feel free to play around with different vegetable combinations, anything goes. BONUS- It’s easy to do the prep work for this ahead of time for a quick meal later on or another day. Be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook rice and spread out on a tray. Refrigerate until cold or overnight. (The longer the better.) Scramble the eggs and set aside.
Marinate shrimp in 2 Tbsp. sauce, then sauté in peanut oil and set aside. Deglaze skillet with white wine and reduce by half.
Add onions and cook until softened. Add garlic, peas, and carrots and cook for 2 minutes. Add cold rice and toss to heat through. Add sauce and toss to coat.
Add cooked shrimp, scrambled eggs, and green onions. Stir to combine and heat through. Serve!
Tips for Cooking With Shrimp
Size: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The rice freezes and reheats well, the shrimp is best if eaten fresh.
Try These Next
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Tried This Recipe?
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12-inch skillet-This is the one pictured in this recipe. You can also use a wok. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Baking Tray– This is the one I use to spread the rice on and refrigerate. 7-inch Cuisinart Nonstick Skillet– What I use to scramble the eggs.
