The Best Shrimp Fried Rice Recipe: A Quick One-Pan Wonder
Welcome to Savory Skies! I’m Leo, and I’m thrilled to share this amazing shrimp fried rice recipe with you. It’s a true taste of home for us. We developed this dish after countless late nights in the professional kitchen. We wanted a meal that was fast, flavorful, and reminded us of the authentic wok-style cooking we loved. This recipe delivers just that. It’s perfect for busy weeknights. You get separate grains and that incredible wok hei flavor.
Why You’ll Love This Shrimp Fried Rice
- It’s super quick to make.
- Cook it all in just one pan.
- It tastes like the real deal.
- You can easily add your favorite veggies.
A Taste of Savory Skies: Our Culinary Journey
Savory Skies started from a simple passion. It grew from late nights in a professional kitchen. Chef Tariq, Amara, and I bonded over food. We loved creating dishes that made people happy. This shrimp fried rice embodies that spirit. It’s about sharing something delicious. It’s about connecting with others through food. We wanted to bring that joy to your kitchen too. We believe everyone can cook amazing meals.
Essential Ingredients for Perfect Shrimp Fried Rice
Here’s what you’ll need to make this fantastic shrimp fried rice:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked rice, day-old is best
- 2 green onions, chopped
Ingredient Notes and Substitutions
Using day-old rice is a game-changer. It’s drier. This helps prevent mushy fried rice. Fresh rice won’t give you that perfect texture. Feel free to swap the peas and carrots. Chopped broccoli florets or bell peppers work great. You can also adjust the soy sauce. Use more or less to suit your taste.
Amazing Shrimp Fried Rice: 1 Quick Pan Delight
Enjoy a delicious and quick one-pan Shrimp Fried Rice, perfect for a weeknight dinner. This recipe focuses on separate grains for that authentic wok-style taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 large eggs, lightly beaten
- 3 cups cooked rice, day-old is best
- 2 green onions, chopped
Instructions
- In a small bowl, toss the shrimp with soy sauce and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through. Remove shrimp from the skillet and set aside.
- Pour the beaten eggs into the skillet and scramble until just cooked. Break into small pieces.
- Add the frozen peas and carrots to the skillet and cook for 2-3 minutes until tender.
- Add the cooked rice to the skillet and stir well, breaking up any clumps. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together.
- Garnish with chopped green onions before serving.
Notes
- Using day-old rice is key to achieving the best texture in fried rice, as it’s drier and less likely to clump.
- Feel free to add other vegetables like chopped onions, bell peppers, or broccoli.
- Adjust soy sauce to your preference for saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
