Description
This Shrimp Fried Rice recipe is a quick and flavorful dish that combines tender shrimp, aromatic vegetables, and fluffy rice, all cooked in a single skillet in just 20 minutes. Perfect for a weeknight dinner or a satisfying lunch, it’s customizable and easy to make gluten-free or vegan with simple substitutions.
Ingredients
Units
Scale
Protein
- 1 pound large shrimp peeled and deveined
Seasonings and Oils
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 3 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
Vegetables
- 1/2 small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- 1/2 teaspoon minced ginger
- 1 1/2 cups frozen peas and carrots
Eggs and Rice
- 3 large eggs beaten
- 4 cups cooked white rice
Sauces and Condiments
- 3 tablespoons tamari soy sauce or coconut aminos
Instructions
- Season the shrimp: In a medium bowl, season the shrimp with kosher salt and white pepper. Mix well to coat evenly, then set aside.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until just opaque and cooked through. Remove shrimp from the pan and set aside.
- Sauté aromatics: In the same pan, add the diced onion, white parts of the scallions, garlic, and ginger. Stir-fry for about 1 minute until fragrant and translucent.
- Cook vegetables: Add the frozen peas and carrots directly from the freezer. Stir-fry for 1 to 2 minutes until warmed through.
- Scramble eggs: Push the veggies to one side of the pan, then pour in the beaten eggs. Quickly scramble the eggs until just soft and fluffy.
- Add rice and seasonings: Add the cooked rice, cooked shrimp, soy sauce or coconut aminos, and toasted sesame oil. Stir well and cook for about 2 minutes until everything is heated through and coated evenly.
- Garnish and serve: Turn off heat and stir in the green parts of the scallions. Serve hot, garnished with additional scallions if desired.
Notes
- You can use cooked shrimp or even chicken or tofu for variations.
- Make sure to cook the rice beforehand and ideally use day-old rice for better texture.
- Adjust soy sauce or coconut aminos to taste for saltiness.
- Feel free to add other vegetables like bell peppers or broccoli.
- This dish can be easily veganized by omitting eggs or replacing them with tofu scramble.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 338 kcal
- Sugar: 3g
- Sodium: 1354mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 177mg
