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Shrimp Fried Rice

This is a delightfully delicious and healthier take on your favorite take out meal! Make the rice a day( or morning) ahead as it works best with chilled, dry rice. You could even substitute chicken in place of the shrimp.
5 from 1 vote
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Course: Main
Cuisine: Asian
Keyword: Asian, Fried Rice, shrimp, Shrimp Fried Rice
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Rice

  • 4 c cooked Brown Jasmine Rice, chilled Make a day ahead or a few hours ahead; chill in fridge until ready to use.

Shrimp(or Chicken)

  • 1 pound shrimp ( or chicken cut into chunks)
  • 1/4 t sea salt
  • 1/4 t freshly ground black pepper
  • 1 T olive oil

Eggs

  • 1 T olive oil
  • 3 large eggs, beaten

Veggies

  • 1 T olive oil
  • 1/2 c finely diced red onion
  • 2 t finely minced garlic
  • 1-1/2 t finely minced fresh ginger
  • 1-1/2 c frozen peas and carrots, slightly thawed

Flavorings

  • 1/4 c low-sodium soy sauce
  • 1-1/2 t toasted sesame oil

Garnishes

  • thinly sliced green onions
  • red pepper flakes

Instructions

Rice

  • Cook rice accordinig to package directions a day ahead of time or a few hours before. Spread out on baking sheet or between a couple of dishes to cool at room temperature, then refrigerate, uncovered, until chilled.

Shrimp (or Chicken)

  • Toss shrimp/chicken with salt and pepper.
  • In a wok or skillet, add shrimp(or chicken) into pan preheated to MED-HIGH with olive oil. Cook shrimp 2-3 minutes, stirring and flipping frequently, until opaque and pink in color. Size of shrimp used will vary the cooking time. If using chicken, cook until centers are no longer pink; the smaller the chunks, the quicker the time. Remove shrimp/chicken to a plate and set aside.

Eggs

  • In the same pan, reduce heat to MED and oil. Pour in beaten eggs and continue to whisk eggs in pan just until cooked through. Remove eggs to a small bowl and set aside. Wipe out the pan prior to the next step.

Veggies

  • Reduce heat to MED-LOW. Add oil and onions; cook until softened.
  • Add in minced garlic and ginger. Cook for an additional 1-2 minutes or until fragrant.
  • Stir in the peas and carrots and toss to heat through.

Flavorings

  • First, stir in the chilled rice and combine with veggies to distribute them equally.
  • Drizzle the soy sauce and sesame oil over the veggie/rice mixture and stir to coat.
  • Elevate the heat to MED to MED-HIGH. Do not stir for 2 minutes. Stir once more and let it cook another 2 minutes without stirring. You should hear a sizzle/crackle sound.
  • Finally, reduce heat to MED-LOW. Stir in the scrambled eggs with the shrimp (or chicken) until everything is heated throughout, about 1-2 minutes.

Garnishes

  • Serve up the meal and top with sliced green onions and red pepper flakes, if a little heat is desired. Enjoy!