Savory Shrimp Fried Rice: Quick, Easy, and Irresistible

This Quick Shrimp Fried Rice is a delicious and budget-friendly dish that transforms humble ingredients into a satisfying meal ready in 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound fresh shrimp peeled and deveined

For the Rice

3 cups chilled rice leftover to avoid mushiness

For the Flavors

1 tablespoon sesame oil can substitute with vegetable or peanut oil
2-3 tablespoons soy sauce gluten-free option available
1 tablespoon mirin optional, can swap with cooking wine

For the Vegetables

1 cup vegetable blend peas and carrots, or other vegetables
2 stalks green onions chopped for garnish
2 cloves garlic minced
1 inch fresh ginger grated

For Texture

2 large eggs lightly beaten

For Seasoning

to taste salt
to taste pepper

Equipment

large non-stick skillet or wok

Method

Step-by-Step Instructions

Prepare Your Ingredients: Gather all your ingredients. Chop vegetables, mince garlic, grate ginger, and whisk eggs.
Heat Your Pan: Heat oil in a skillet over medium heat for about 2 minutes.
Cook the Shrimp: Sauté shrimp for 2-3 minutes until pink and opaque. Remove and set aside.
Aromatic Infusion: In the same skillet, sauté garlic and ginger for 30 seconds.
Sauté the Vegetables: Add vegetable blend and cook for 2-3 minutes.
Scramble the Eggs: Pour in beaten eggs and scramble until firm.
Combine Everything: Stir in rice, shrimp, soy sauce, and mirin, and heat through for 3-4 minutes.
Final Touches: Season with salt and pepper to taste.
Garnish and Serve: Spoon onto plates and garnish with green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Chill your rice to avoid mushiness and season gradually to control flavor balance.

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