Unlock the secret to a quick, flavorful, and utterly satisfying meal with our “Sizzling Sensation” Easy Shrimp Fried Rice. This dish is a vibrant medley of succulent shrimp, colorful vegetables, and fluffy rice, all stir-fried to perfection with savory Asian-inspired flavors. Whether you’re looking to whip up a speedy weeknight dinner, utilize leftover rice, or simply crave the comfort of a classic takeout dish made right at home, this shrimp fried rice promises to deliver on taste and convenience. It’s a versatile recipe that allows for customization, ensuring that each bite is a delightful journey to culinary bliss.
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Why You’ll Love “Sizzling Sensation” Easy Shrimp Fried Rice:
- Quick and Easy: Ready in just 30 minutes, perfect for a hassle-free meal.
- Versatile: Easily adaptable with your favorite veggies or what you have on hand.
- Flavor-Packed: Each forkful is bursting with the umami-rich taste of soy sauce, the slight sweetness of peas and carrots, and the oceanic freshness of shrimp.
- Family-Friendly: A surefire hit among both adults and kids, making dinner time a joyous occasion.
Ingredients Notes For “Sizzling Sensation” Easy Shrimp Fried Rice:
- Shrimp: Opt for medium-sized shrimp, peeled and deveined for convenience and quick cooking.
- Rice: Day-old, chilled rice works best for achieving the perfect texture and preventing sogginess.
- Vegetables: A classic mix of peas and carrots adds color, crunch, and nutrition.
- Eggs: Lightly scrambled to add richness and protein to the dish.
- Seasonings: Soy sauce for depth, sesame oil for a nutty aroma, and a hint of white pepper for subtle heat.
Recipe Steps:
- Prep the Ingredients: Ensure the shrimp is cleaned and the vegetables are diced. Beat the eggs lightly.
- Cook the Shrimp: Quickly stir-fry the shrimp until pink and set aside.
- Scramble the Eggs: In the same pan, scramble the eggs until just set and remove them as well.
- Sauté the Vegetables: Add a bit more oil, then fry the peas and carrots until just tender.
- Combine and Fry: Add the rice, breaking up any clumps. Stir in soy sauce, sesame oil, and white pepper. Return the shrimp and eggs to the pan, mixing well to combine all the flavors.
- Serve: Adjust seasoning if necessary, then serve hot, garnished with sliced green onions or sesame seeds for an extra touch.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Best reheated in a skillet over medium heat, adding a splash of water or soy sauce to moisten the rice.
Ingredients
- Cooked rice preferably day-old rice: 500g (2 1/2 cups; 1.1 lb) – serves as the base.
- Medium shrimp peeled and deveined: 250g (0.55 lb) – the star protein.
- Eggs: 2 large – adds richness and texture.
- Frozen peas and carrots thawed: 150g (1 cup; 0.33 lb) – adds color and nutrients.
- Green onions chopped: 50g (1/4 cup; 0.11 lb) – provides a mild onion flavor.
- Garlic minced: 2 cloves (about 6g; 0.013 lb) – adds aroma and taste.
- Soy sauce: 3 tablespoons 45ml; 0.1 lb – for umami and color.
- Sesame oil: 1 tablespoon 15ml; 0.03 lb – adds a nutty flavor.
- Vegetable oil: For stir-frying – ensures nothing sticks to the pan.
- Salt and pepper: To taste – for seasoning.
Instructions
Prepare the Ingredients:
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Ensure the cooked rice is cold and clump-free. Cold rice stir-fries better and won’t become mushy.
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Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear rather than steam when stir-frying.
Cook the Shrimp:
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Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil. Once hot, add the shrimp in a single layer. Season with salt and pepper, and cook until the shrimp are pink and opaque, about 1-2 minutes per side. Remove the shrimp and set aside.
Scramble the Eggs:
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In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside with the shrimp.
Stir-Fry the Vegetables:
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Add a bit more oil to the pan, then add the minced garlic, peas, and carrots. Stir-fry for about 2 minutes, until the vegetables are tender.
Combine with Rice:
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Add the cold rice to the pan with the vegetables. Break up any clumps and stir-fry for a few minutes until the rice is heated through.
Season:
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Make a well in the center of the rice, and pour in the soy sauce and sesame oil. Stir thoroughly to distribute the sauces evenly. Season with salt and pepper to taste.
Add Shrimp and Eggs Back:
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Add the cooked shrimp and scrambled eggs back into the pan. Add the chopped green onions. Stir everything together and cook for another 1-2 minutes, ensuring everything is well-mixed and heated through.
Serve:
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Taste and adjust seasoning if necessary. Serve the shrimp fried rice hot, garnished with additional green onions or sesame seeds if desired.