Shrimp Fried Rice

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Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better! This shrimp fried rice is tender seasoned shrimp stir fried with peas, carrots, egg, rice and topped with green onions, you will never have takeout again!! 

It’s an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout.It’s healthier, not greasy, and you’re going to love it.

A quick and easy meal or side dish that’s even better than what you’d get from your local Chinese restaurant!

WHAT IS FRIED RICE?

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations – [Wiki]

WHAT ARE THE INGREDIENTS REQUIRED FOR FRIED RICE?

For this fried rice recipe, you need:

• Cooked, chilled rice: Any kind of white or brown rice will do. If you are using freshly-cooked rice then make sure to refrigerate for atleast 30 minutes. Just be sure that it is cooked and thoroughly chilled before adding it to your hot skillet.
• Shrimp: Used 20-24 count or 26-30 count RAW shelled and deveined fresh shrimp.
• Garlic: Freshly-minced.
• Carrots, onions, corn, peas, green onions: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love.
• Egg : I have used 3 large eggs (room temperature)
• Soy sauce: Here I have used traditional soy sauce but if you are using light-sodium soy sauce then add little more.
• Rice Vinegar: It gives flavor of restaurant style fried rice.
• Sesame oil: It taste wonderful on fried rice.

HOW TO MAKE SHRIMP FRIED RICE?

The general steps are as follows:

Cook the shrimp: Marinate the deveined shrimp in corn flour with salt and pepper. Fry on low heat until they turns pink and cooked through

Fry the egg: Scramble the eggs with salt and pepper.

Fry the veggies: Stir fry the veggies, onion and green onions.

Add the sauce: Move the vegetables to side of the pan and add the soy sauce, rice vinegar, chilli sauce, sesame oil and salt, mix well.

Add the rice: Lastly, add the rice, green onion, and shrimp back to the skillet. Stir to combine. Evenly drizzle with soy sauce, and season with salt and pepper. 

Serve: Enjoy it warm, and garnish with some more chopped green onion or sesame seeds.

TIPS FOR MAKING THE BEST FRIED RICE:

Here are the important tips to make the best fried rice.

• Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled.
• Use sesame oil:It is gives wonderful tastes in fried rice.
• Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
• Use soy sauce: You can add more or less soy sauce than this recipe calls for to suit your taste.
• Use any veggies: Like fresh instead of frozen, broccoli, bok choy, bean sprouts, peas,cabbage etc.
• Use fresh shrimp: I use smaller shrimp for this recipe so that you get a bit of shrimp in each bite. Do not use pre-cooked shrimp, as they’ll get rubbery when you heat them up a second time to make the recipe.

SOME OF THE FRIED RICE VARIATIONS:

There are so many different ingredients you can add to your fried rice to customize it to your tastes.

Protein: You can add protein such as tofu, or even chicken or shrimp.

Vegetables: I like to add other vegetables that I may have on hand such as broccoli, cabbage, mushrooms or green beans.

Seasonings: You can add other seasonings such as sesame seeds, sriracha sauce for a little kick, or freshly grated ginger.

Feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:

• Egg Fried Rice: Add the fried eggs while making your fried rice.
• Vegetable Fried Rice: Can add any veggies
• Mushroom Fried Rice: Add Mushroom with burnt garlic would be great in fried rice.
• Schezwan Fried Rice: Add a few tsp of schezwan sauce to this fired rice.

Also, in lieu of using traditional white rice in this recipe, feel free to make a healthier twist:

• Fried Brown Rice: You can use browned rice instead of white rice.
• Quinoa Fried Rice: You can use Quinoa instead of white rice.
• Cauliflower Fried Rice: Replace rice with cauliflower rice and make it as low-carb recipe.

WHAT TO SERVE WITH FRIED RICE?

You can serve this rice with any Indo- Chinese gravy dishes.
One of the easiest Chinese recipes of all time, Fried Rice can be served with Gobi Manchurian, Kung Pao Tofu or any Chinese gravy.

Can I make Gluten Free and Soy Free Fried Rice?

Yes! Rice is gluten free, so you really just need to make sure your soy sauce is gluten free like this Tamari soy sauce.

If you want it to be soy free, try using coconut aminos. I use this coconut aminos product for our family and you need a little more since it contains less salt, but it works really well.

HOW TO STORE FRIED RICE?

Refrigerate the fried rice within a hour of cooking in a air tight container and stays good for 5 to 7 days.

You might also like

Gobi Manchurian

Kung Pao Tofu

Vegetable Wheat Momos

Beet Momos

SHRIMP FRIED RICE RECIPE:

INGREDIENTS:

26-30 count uncooked shrimp (peeled and deveined)
1 tsp corn flour
1/2 tsp salt
1/4 tsp pepper
3 large eggs
3 cups cooked Rice, chilled
2 tbsp vegetable oil
1 tbsp sesame oil
1 green chilli, finely chopped
1 tsp garlic, minced
1/4 cup onion, finely chopped
1/4 cup green onions, sliced
1/4 cup carrot, finely chopped
4 tbsp corn
4 tbsp green peas
2 tsp soy sauce
2 tsp rice vinegar
1 tsp chilli sauce
1 tsp pepper Powder
2 tbsp spring onion, chopped
Salt to taste

INSTRUCTIONS:

1. Mix the shrimp, cornstarch, salt and pepper and allow to marinate at room temperature for 10 minutes.
2. Heat a large non-stick skillet on medium/high heat and add oil. Add the shrimp and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Keep aside to a bowl.
3. Over medium heat, add beaten eggs to the same skillet. Scramble until no longer runny. Keep aside in a bowl
4. Heat the oil in a large pan or wok. Once the oil is hot, add green chilli, garlic and saute for a few seconds.
5. Add onion and spring onion white and fry for 30 seconds.Then add finely chopped carrot,corn, peas and on a high flame saute for a minute.
6. Move the vegetables to side of the pan and add the soy sauce, rice vinegar, chilli sauce, sesame oil and salt, mix well. Add chilled cooked rice, pepper powder, cooked shrimp, fried eggs and toss well on high heat.
7. Garnish with spring onion greens and serve hot with any Indo Chinese side dish.

RECIPE NOTES:

1. Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!
2. Use sesame oil- it is gives wonderful tastes in fried rice.
3. Use high heat- This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.
4. Use any veggies you like fresh instead of frozen, broccoli, bean sprouts, peas,cabbage etc.
5. You can add more or less soy sauce than this recipe calls for to suit your taste.
6. I use smaller shrimp for this recipe so that you get a bit of shrimp in each bite.
7. Do not use pre-cooked shrimp, as they’ll get rubbery when you heat them up a second time to make the recipe.

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