Description
Shrimp Fried Rice Recipe – the BEST homemade shrimp fried rice recipe with the most amazing, flavorful sauce! Easy and delicious!
Ingredients
Scale
The Sauce:
- 6 tablespoons soy sauce (sub Tamari for gluten-free)
- 1 tablespoon chili garlic sauce
- 2 teaspoons rice vinegar
- 3 teaspoons ginger, grated
- 1/4 teaspoon sesame oil
Shrimp Fried Rice:
- 3 tablespoons olive oil (sub other oil of your choice), divided
- 2 teaspoons garlic, minced
- 1/4 – 1/3 cup yellow onion, diced
- 1/2 cup carrots, sliced and quartered
- 1/2 cup frozen peas
- 1lb shrimp*
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old)**
- 1/8 teaspoon ground black pepper
- 3 green onions, sliced
- red pepper flakes to taste
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions or red pepper flakes
Instructions
- Make Sauce: combine sauce ingredients in a small bowl; whisk to combine and set aside.
- Cook Veggies: Bring a wok or large cast iron skillet to medium-high heat. Add 1 tablespoons oil; swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 1 minute. Add onion and carrots. Move around pan until onions have softened and carrots have softened, approx. 6-8 minutes. Add peas and move around pan until warm. Transfer veggies to a plate and set aside.
- Cook Shrimp: Add 1 tablespoon oil to the pan along with the shrimp. Move around pan until just cooked through. Transfer to plate and set aside.
- Cook Eggs: Add 1 tablespoon oil to pan along with 2 eggs. Move eggs around pan until cooked through.
- Combine it all with Sauce: Add rice, veggies, shrimp, cooked egg, green onion, red pepper flakes and approx. 1/2 the sauce to the pan. Move around until well combined. Taste and add additional red pepper flakes, salt, pepper or sauce to the pan.
- Serve immediately with the remaining sauce, poached or fried eggs, more sliced green onions and crushed red pepper flakes.
Notes
- **Shrimp: completely up to you if you want to cook your shrimp with the tail on, tail removed OR if you want to actually cut your shrimp into bite-sized pieces (so cut shrimp into thirds) for easier eating – do what works best for you!
- *Rice: it is highly recommended that you use day-old rice – so make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
- Storage: store leftovers in an airtight container in the refrigerator for up to 2-3 days.
Nutrition
- Serving Size: 6 oz
- Calories: 274
- Sugar: 1.6 g
- Sodium: 559.9 mg
- Fat: 12.6 g
- Carbohydrates: 20.4 g
- Protein: 19.3 g
- Cholesterol: 294.6 mg