Shrimp Fried Rice Recipe
Shrimp Fried Rice Recipe - the BEST homemade shrimp fried rice recipe with the most amazing, flavorful sauce! Easy and delicious!
Ingredients
Fried Rice Sauce:
- 6 tablespoons soy sauce sub Tamari for gluten-free
- 1 tablespoon chili garlic sauce
- 2 teaspoons rice vinegar
- 3 teaspoons ginger grated
- ¼ teaspoon sesame oil
Shrimp Fried Rice:
- 3 tablespoons olive oil sub other oil of your choice, divided
- 2 teaspoons garlic minced
- ½ cup carrots sliced and quartered
- ¼ - ⅓ cup yellow onion diced
- ½ cup frozen peas
- 1 pound shrimp thawed
- 2 eggs whisked
- 3 cups packed cooked rice preferably day-old**
- ⅛ teaspoon ground black pepper
- 3 green onions sliced
- red pepper flakes to taste
- kosher salt to taste
Serving Suggestions:
- poached or fried eggs
- green onions sliced
- 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 2 teaspoons garlic and move around pan until fragrant, approx. 1 minute. Add carrots and onion. Move around pan until onions have softened and carrots have softened, approx. 6-8 minutes. Add ½ cup frozen 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 1 pound 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 3 cups packed cooked 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: Enjoy 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
Calories: 313kcal | Carbohydrates: 48g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 762mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1208IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg
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