Description
This 15-Minute Shrimp Fried Rice recipe is a quick and flavorful dish that combines tender shrimp, scrambled eggs, crisp vegetables, and savory soy sauce with leftover rice. Perfect for a speedy dinner, it utilizes high heat and a hot pan to create deliciously fried rice with a satisfying texture and taste.
Ingredients
Scale
Shrimp Mixture
- 8 ounces small raw shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon cornstarch
Cooking Ingredients
- 3 tablespoons peanut oil, canola oil, or rice bran oil
- 3 eggs, beaten
- 2 stalks green onion, minced
- 4 cups leftover rice, grains separated well
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce for gluten-free version), plus more to taste
- 1 teaspoon dark toasted sesame oil
Instructions
- Prepare the Shrimp: In a medium bowl, sprinkle the shrimp with kosher salt, freshly ground black pepper, and cornstarch. Toss to coat evenly and let it sit at room temperature for 10 minutes to marinate and help the shrimp develop a better texture when cooked.
- Cook the Shrimp: Heat a large sauté pan or wok on high heat until very hot, indicated by a drop of water sizzling instantly. Swirl in 1 tablespoon of cooking oil to coat. Add the shrimp in a single layer and let them fry undisturbed for 30 seconds. Flip and cook for another 30 seconds until shrimp are mostly cooked but not fully done. Remove with a slotted spoon to a bowl.
- Scramble the Eggs: Lower the heat to medium. Add a bit more oil to the pan if needed, and pour in the beaten eggs. Stir quickly to scramble, cooking until they are still slightly runny. Transfer the eggs to the bowl with the shrimp.
- Prepare the Pan and Rice: Wipe the pan clean with paper towels. Return it to high heat and when hot, swirl in the remaining 1 to 2 tablespoons of oil. Add minced green onions and sauté for 15 seconds. Add the leftover rice and stir well to mix with the onions.
- Fry the Rice: Spread the rice in an even layer over the pan surface and let it fry without stirring for 1 to 2 minutes until it starts to sizzle and get slightly crispy. Use a spatula to turn the rice and spread it again. Let it cook another minute.
- Add Flavor and Combine Ingredients: Sprinkle soy sauce over the rice and stir to combine. Add the peas and carrots, cooked shrimp, scrambled eggs, and toasted sesame oil. Stir everything together and heat until sizzling hot. Adjust soy sauce seasoning to taste.
- Serve: Remove from heat and serve immediately while hot and fresh.
Notes
- This recipe is one of the most popular dinner dishes with a consistent 5-star rating for its ease and flavor.
- Using day-old leftover rice is key to achieve the best texture as it prevents clumping and sogginess.
- High heat and minimal stirring during frying help create a slightly crispy rice texture.
- Substitute soy sauce with gluten-free soy sauce if gluten sensitivity is a concern.
- For additional flavor, feel free to add finely chopped garlic or a splash of fish sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 419 kcal
- Sugar: 2 g
- Sodium: 774 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 211 mg
