Better Than Takeout Shrimp Fried Rice
Shrimp Fried Rice is a restaurant classic and favorite! This dish is filled with hearty white rice, plump shrimp, flavorful Chinese sausage, and a variety of vegetables. It's quick, easy, and the ultimate comfort food! A takeout classic turned healthier at home and ten times better!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ lb uncooked shrimp (peeled and de-veined (can leave tails on or off))
- 1 tbsp butter
- ¼ small onion (sliced; about ½ cup)
- 2 links Chinese sausage (thinly sliced on a bias)
- 2-3 cloves garlic (minced)
- 1 cup frozen mixed vegetables
- 2 cups cooked white Jasmine rice (see notes)
- 1 egg
- Salt and pepper (to taste)
- Green onion and cilantro (for garnish)
- 1 tbsp low sodium soy sauce
- ½ tsp fish sauce
- ½ tsp sesame oil
Instructions
- 1
In a small bowl, whisk together soy sauce, fish sauce, and sesame oil. Set aside.
- 2
Pat shrimp dry and season with salt and pepper. Melt butter in a large pan or wok over medium-high heat. Add shrimp and cook 2 minutes per side or until opaque, then set aside.
- 3
If needed, add more butter or oil to the pan. Add onion and Chinese sausage and cook for 3-4 minutes or until onion is softened. Add garlic and cook additional 30 seconds until fragrant.
- 4
Turn heat to high. Add the frozen mixed veggies, rice, and pinch of salt and pepper. Sauté until veggies are warmed through and rice is dried, stirring frequently.
- 5
Make a well in the center and crack an egg in. Season the egg with a pinch of salt and pepper, then scramble within the well. Slowly incorporate the egg into the rest of the rice.
- 6
Pour in sauce and mix well to incorporate. Add the shrimp, mix until heated through, and season to taste.
- 7
Garnish with green onion and cilantro. Serve hot.