Description
Savory Chinese shrimp fried rice brings together juicy seafood and fluffy rice in a quick, satisfying one-pan meal. Sizzling wok-tossed ingredients and aromatic seasonings create an irresistible dish you’ll crave again and again.
Ingredients
Scale
Seafood:
- ¾ pound (0.75 lb) Shrimp, peeled and deveined
Grains & Starches:
- 3 cups White rice, cooked long grain
Produce:
- ½ cup Carrots, finely diced
- ½ cup Onion, chopped
- ¼ cup Green onions, chopped
- ½ cup Peas, frozen
- 2 teaspoons Garlic, minced
Proteins:
- 2 Eggs, beaten
Oils & Seasonings:
- 1 tablespoon Sesame oil, toasted
- 4 teaspoons Vegetable oil, divided
- 3 tablespoons Soy sauce
- Salt to taste
- Pepper to taste
Instructions
- Warm a spacious skillet over medium-high heat, pouring of vegetable oil across the surface.
- Place shrimp into the skillet, seasoning generously with salt and black pepper. Cook until the seafood transforms into a vibrant pink hue and becomes completely opaque, approximately 2-3 minutes per side. Transfer the cooked shrimp to a separate plate.
- Introduce the remaining vegetable oil into the same skillet. Add diced onions, julienned carrots, and minced garlic, sautéing until the vegetables soften and develop a translucent appearance, roughly 4-5 minutes.
- Create a small clearing in the skillet, pouring beaten eggs into the vacant space. Gently scramble the eggs, gradually incorporating them with the sautéed vegetables once they reach a fluffy consistency.
- Incorporate cooked rice, green peas, and soy sauce into the skillet. Thoroughly blend all ingredients, allowing the mixture to heat evenly for 3-4 minutes.
- Reintroduce the previously cooked shrimp into the skillet, drizzling sesame oil and mixing thoroughly. Warm the ingredients together for an additional minute to meld flavors.
- Garnish with finely chopped green onions immediately before serving, adding a fresh, crisp element to the dish.
Notes
- Quickly cook shrimp to prevent overcooking, watching for a pink and opaque appearance which signals perfect doneness.
- Use day-old rice for best texture, as fresh rice can become mushy and clump together during stir-frying.
- Prepare all ingredients beforehand to ensure smooth, fast cooking process in the hot skillet.
- Select medium to large shrimp for a more substantial and satisfying protein component in the dish.
- High heat and constant stirring are crucial for achieving that classic restaurant-style fried rice with slightly crispy edges.
- Customize by adding extra vegetables or swapping proteins like chicken or tofu for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 230 mg