Shrimp Fried Rice

$- 2 cups cooked jasmine rice (preferably day-old) - 1 pound shrimp, peeled and deveined - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 cup mixed bell peppers (red, yellow, and green), diced - 1 cup peas and carrots (fresh or frozen) - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 2 eggs, beaten - 3 green onions, sliced - 1 teaspoon sesame oil - Salt and pepper to taste When you make shrimp fried rice, fresh ingredients shine. Using day-old rice is key. It helps avoid mushy fried rice. Fresh shrimp makes the dish tasty. You can swap shrimp for tofu or chicken if needed. You can use tofu or chicken instead of shrimp. For veggies, try zucchini or mushrooms. This gives you many choices. Adjust to what you like best. Shrimp fried rice is not just tasty; it's also healthy. Shrimp gives you protein while veggies add fiber. Each serving has about 350 calories. You get vitamins from bell peppers and peas. This meal can be part of a balanced diet. To make shrimp fried rice, start with jasmine rice. Cook it according to package instructions, then let it cool. Cooling the rice helps it firm up, making it easier to fry. For the best results, use day-old rice. It has a drier texture, which helps achieve that perfect fried rice. Cook the shrimp first. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook until they are pink, about 2-3 minutes. Remove the shrimp and set them aside. In the same pan, add another tablespoon of oil. Sauté minced garlic and chopped onion until they smell great, around 2 minutes. Next, toss in diced bell peppers. Cook them for another 2 minutes until they soften. Add peas and carrots, cooking for an extra minute. Push the veggies to one side of the pan. Pour beaten eggs into the empty side and scramble them until fully cooked. Mix the eggs with the veggies. Now, add the cooled jasmine rice. Break up any clumps as you mix everything. Pour in the soy sauce and optional oyster sauce. Stir well to coat the rice and veggies. Return the cooked shrimp to the pan and mix again. Drizzle with sesame oil and season with salt and pepper. Finally, fold in sliced green onions for a fresh finish. Cook for another minute until everything is heated through. To serve, you can present the shrimp fried rice in a large bowl or on individual plates. For a nice touch, sprinkle sesame seeds on top. Add a lime wedge on the side for a zesty kick. This dish pairs well with a fresh salad or steamed broccoli for a balanced meal. For the complete recipe, check out the Full Recipe section. To make perfect shrimp fried rice, use day-old jasmine rice. This rice is drier and keeps its shape better. Fresh rice can be too sticky. Keep the heat high during cooking. High heat gives you that nice, slightly crispy texture. Stir often but don’t overdo it. Timing is key here. Cook the shrimp just until they turn pink to keep them tender. For added flavor, use soy sauce and oyster sauce. These sauces give your dish a savory kick. Sprinkle in some garlic powder or crushed red pepper for heat. Balancing flavors is important. Taste as you cook. If it's too salty, add a bit of sugar to balance it out. Soggy rice is a common problem. To avoid this, make sure your rice is cold and dry. Spread it out on a tray before cooking. Ensure even cooking of shrimp and veggies by cutting them into uniform sizes. This way, everything cooks at the same rate. Use a large pan to avoid crowding. This helps everything cook evenly. {{image_2}} You can swap shrimp for other proteins. Chicken is a great choice. Just cube it and cook until brown. Beef works too; use thin strips for quick cooking. If you want a vegetarian option, try tofu. Press and cube it before adding for a nice texture. Feel free to mix in seasonal veggies. In spring, add fresh peas and asparagus. Summer is perfect for zucchini and corn. In fall, use squash and Brussels sprouts. Winter calls for hearty greens like kale. A mix of carrots, broccoli, and bell peppers is always a winner. Shrimp fried rice changes by region. In Thailand, they add a touch of curry for flavor. Chinese versions often use soy sauce and sesame oil. Japanese styles might include a drizzle of teriyaki sauce. Each style brings its own twist to this dish. Explore these different tastes to find your favorite. For a complete guide, check out the Full Recipe. To store leftover shrimp fried rice, let it cool first. Place it in an airtight container. This helps keep out air and moisture. You can keep it in the fridge for up to four days. If you want to store it longer, freeze it. In the freezer, it can last for about three months. When reheating, add a splash of water to keep it moist. Heat it gently on the stove or in the microwave. This way, your fried rice stays flavorful. For the best storage, use glass or plastic containers with tight lids. Glass is great for keeping food fresh. Plastic is lightweight and easy to move. Make sure the containers are airtight. This helps stop any smells from getting in. Proper seals help maintain the taste and texture of your shrimp fried rice. Shrimp fried rice lasts about four days in the fridge. In the freezer, it can last up to three months. Always check for signs of spoilage. If it smells off or has a strange color, throw it away. Fresh shrimp fried rice should have a bright look and a nice aroma. Enjoy your meal without worries by storing it properly! The best type of rice for fried rice is jasmine rice. Jasmine rice has a light floral scent and a slightly sticky texture. This makes it perfect for fried rice. Its softness allows it to absorb flavors well. Using day-old jasmine rice is key. It is drier, which helps prevent clumps when frying. This rice gives your shrimp fried rice the best taste and texture. Yes, you can make shrimp fried rice ahead of time. Prepare the rice and shrimp in advance. Store them separately in the fridge. This keeps the rice from getting soggy. When you are ready to eat, just heat the shrimp and rice together. Add some fresh vegetables to refresh the dish. You can also freeze it for later. Just make sure to use airtight containers. Shrimp fried rice can be a healthy meal. It has protein from shrimp and nutrients from vegetables. Jasmine rice provides carbs for energy. You can choose to add less oil to cut down on fat. Using lots of veggies boosts the health factor too. Just watch the soy sauce, as it can be high in sodium. To make shrimp fried rice less greasy, use less oil when cooking. Start with a non-stick pan. This helps reduce the amount of oil needed. You should also cook on high heat. This allows the rice to fry quickly without absorbing too much oil. Using day-old rice will help too, as it has less moisture. You can add many things to shrimp fried rice for extra flavor. Some popular choices include: - Fresh herbs like cilantro or basil. - Chili paste for heat. - Peanuts for crunch. - Lime juice for a zesty kick. - Eggs for extra protein and richness. These ingredients can enhance the taste and make your dish unique. For the full recipe, check the earlier section. In this blog post, we explored how to make shrimp fried rice. We covered the key ingredients, like jasmine rice and shrimp, and shared alternatives for flexibility. I detailed the preparation steps, cooking process, and serving tips. Also, we discussed best practices for delicious results and how to store leftovers. Remember, this dish is easy to customize. Feel free to swap proteins and veggies based on your taste. With this guide, you can enjoy a tasty homemade meal anytime.$

Craving a delightful and quick meal? Try this savory shrimp fried rice recipe that’s not only bursting with flavor but also super easy to make! Perfect for even novice cooks, this dish combines tender shrimp, colorful veggies, and aromatic jasmine rice for a satisfying feast in no time. Ready to impress your taste buds?

Print Recipe Pin Recipe

Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 pound shrimp, peeled and deveined

2 tablespoons vegetable oil

2 cloves garlic, minced

1 small onion, finely chopped

1 cup mixed bell peppers (red, yellow, and green), diced

1 cup peas and carrots (fresh or frozen)

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

2 eggs, beaten

3 green onions, sliced

1 teaspoon sesame oil

Salt and pepper to taste

Instructions

Begin by heating 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.

In the same pan, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and chopped onion until fragrant and translucent, about 2 minutes.

Add the diced bell peppers and cook for another 2 minutes until they soften. Then, stir in the peas and carrots, cooking for an additional minute.

Push the vegetables to one side of the pan, and pour the beaten eggs onto the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

Add the cooked rice to the pan, breaking up any clumps. Pour in the soy sauce and optional oyster sauce, and stir well to combine all the ingredients.

Return the cooked shrimp to the pan and mix everything. Drizzle with sesame oil and season with salt and pepper to taste.

Finally, fold in the sliced green onions for a fresh finish. Cook for another minute until everything is heated through.

Serve the shrimp fried rice hot, garnishing with extra green onions for added flair.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve in a large bowl or divide onto individual plates, sprucing them up with a sprinkle of sesame seeds and a lime wedge on the side for an extra zesty kick.