Quick and Flavorful 30-Minute Shrimp Fried Rice That Delights
This Quick and Flavorful 30-Minute Shrimp Fried Rice features juicy shrimp, fluffy rice, and vibrant peas for a delicious weeknight meal.
Servings: 4 servings
Calories: 450kcal
Equipment
- wok or large skillet
Ingredients
For the Base
- 4 cups cooked jasmine rice Use cold, day-old rice for best texture.
- 1 pound shrimp, peeled and deveined Substitute with chicken or tofu if desired.
- 2 large eggs Scramble them for a soft touch.
For the Stir-Fry
- 1 cup frozen peas Can be replaced with bell peppers or other veggies.
- 3 tablespoons soy sauce Consider low-sodium options for a healthier choice.
- 1 tablespoon sesame oil Substitute with other oils if necessary.
For the Aromatics
- 2 stalks green onions, chopped Adds freshness to the dish.
- 2 cloves garlic, minced Avoid burning to maintain sharpness.
- 2 tablespoons vegetable oil Can swap with any cooking oil you have.
Instructions
How to Make
- Preheat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
- Sauté shrimp for 2-3 minutes per side until they turn pink and are fully cooked; then remove and set aside.
- Scramble the eggs by adding another ½ tablespoon of oil and whisking the eggs until just set; then remove and set aside.
- Add the remaining oil, then sauté garlic until fragrant (about 30 seconds) before tossing in chopped green onions.
- Stir in the cold, cooked jasmine rice, and stir-fry for 2-3 minutes until heated through and slightly crispy.
- Add the frozen peas and cook until they’re bright green and tender.
- Return the cooked shrimp and scrambled eggs to the pan; drizzle with soy sauce and sesame oil, stirring well.
- Heat through for 1-2 more minutes until everything is warmed up beautifully. Serve immediately.
Notes
Customize this dish with your favorite veggies or protein alternatives for a personalized touch.