Description
This Shrimp Fried Rice recipe is a quick and flavorful dish that combines tender shrimp with vibrant vegetables, fluffy rice, and a perfect blend of seasonings. Ready in just 20 minutes, this stir-fried classic is ideal for a fast weeknight dinner or a satisfying lunch that brings the taste of Asian cuisine to your kitchen.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables & Aromatics
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
Rice & Eggs
- 4 cups cooked white rice (preferably cold)
- 3 large eggs, beaten
Oils & Sauces
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the shrimp: In a medium bowl, combine the shrimp with kosher salt and ground white pepper. Toss to coat evenly and set aside to let the flavors mingle.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until the shrimp turn just opaque. Remove the shrimp to a plate and set aside.
- Sauté aromatics: Add the diced onion, the white parts of the scallions, minced garlic, and ginger to the wok. Stir-fry for about one minute until fragrant and softened.
- Add vegetables: Toss the frozen peas and carrots directly from the freezer into the wok. Stir-fry for 1 to 2 minutes until heated through.
- Scramble eggs: Push the vegetables to one side of the wok and pour in the beaten eggs on the other side. Scramble the eggs gently until they are just softly set, which should take about one minute.
- Combine rice and shrimp: Add the cooked rice, reserved shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil to the wok. Stir thoroughly to mix all ingredients evenly, and cook for another two minutes until everything is heated through and well combined.
- Finish and serve: Toss in the green parts of the scallions, stir lightly, then serve your shrimp fried rice hot and enjoy the delicious flavors.
Notes
- For best results, use cold, day-old rice to prevent mushiness.
- You can substitute tamari soy sauce with coconut aminos for a gluten-free option.
- Adjust the heat by adding crushed red pepper flakes or a dash of chili sauce for spice lovers.
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Feel free to add other vegetables like bell peppers or bean sprouts for added crunch and nutrition.
