Shrimp Fried Rice
My ultimate shrimp fried rice! This is such a quick and easy recipe that makes a large amount of food and is always a crowd pleaser. I hope you enjoy it!
Servings: 4
Equipment
Ingredients
Shrimp Marinade
- 1 lb shrimp peeled and deveined
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 1 tbsp light soy sauce
- 1/4 tsp baking soda
- 2 tbsp neutral oil
Other Ingredients
- 2 cups white rice long grain rice such as jasmine or basmati, cooked and dried out overnight in the refrigerator
- 1/2 cup onion chopped
- 4 cloves garlic chopped
- 1 cup frozen peas and carrots
- 4 scallions chopped, greens and whites separated
- 2 large eggs
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1/2 tsp sesame oil
Instructions
- In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, and neutral oil for 10 minutes.
- Chop your vegetables and beat eggs and set aside along with your rice. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
- Over high heat, add the neutral oil until shimmering and cook the shrimp for 2-3 minutes until just cooked through. Remove and set aside.
- In the remaining oil, fry garlic, onion, and scallion whites for 1 minute, add in rice and cook until the grains are dry and separated, about 2 minutes.
- Add eggs over rice and cook until the eggs are cooked through.
- Add peas and carrots, cooked shrimp, and dry seasonings. Mix and cook for 2 minutes. Drizzle soy sauce around the edge of the pan and add scallion greens. Cook for 3-4 minutes then finish with sesame oil.
Notes
Shrimp: I like using smaller U50-60 shrimp; you can use whatever size you prefer! Make sure you are using raw shrimp - I do not recommend using cooked shrimp.
Don't skip marinating the shrimp. This extra step gives the shrimp a delicious flavor and texture that rivals the quality of restaurant fried rice! The baking soda is a key ingredient that changes the pH level of the shrimp, making them juicier and more plump. Do not skip this step!
Avoid Too Much Moisture in Rice: Use long grain white rice (like jasmine or basmati ) for this recipe due to the lower moisture content. Do not use freshly steamed rice! The rice should be dried out in the fridge overnight to reduce moisture in the rice. Too much moisture in the rice will make your fried rice soggy and mushy - and we don't want that!
What vegetables can I use? The best part about this dish is that you can use any vegetables you like! The key tip is to chop them up in similar sizes to ensure they cook evenly. I will mix up the vegetables based on what is in my refrigerator. I've used corn, mushrooms, broccoli. asparagus, zucchini, and cabbage.
Have Everything Prepped and Ready to Go: Prepare all of your ingredients ahead of time, BEFORE you begin cooking. Once you start cooking Shrimp Fried Rice, it will come together fast, so having your ingredients in bowls right next to your pan will ensure the dish comes together smoothly and nothing is overcooked.
Egg Drizzle Method: Rather than pushing the ingredients to the side and cooking the egg separately, we will be drizzling the beaten eggs into the rice. The egg will coat each rice grain and give the rice a beautiful, golden color.
NOTE: If you have a low BTU stove or are cooking in very large batches, I would suggest doing the "push to the side" method like in my Egg Fried Rice or Chicken Fried Rice recipes.
Soy Sauce Around the Edge of Wok or Pan: Drizzling your soy sauce around the edge of your hot wok or pan will "sear" the sauce and create a more intense flavor - this is one of the key methods that will make your fried rice taste like restaurant take-out!
Store your fried rice in an airtight container in the refridgerator for up to 3 days. To reheat, simply stir fry in a pan with a touch of oil or cooking spray until the fried rice is warmed through. Alternatively, place a damp paper towel over the fried rice and reheat in the microwave until warmed through.
Nutrition
Calories: 463kcal | Carbohydrates: 79g | Protein: 31g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1144mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 2mg