Shrimp Fried Rice
Try this game-changing Shrimp Fried Rice recipe, that's loaded with tender garlicky shrimp, fluffy rice, and veggies, it's a better alternative to takeout and can be ready in 30 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup leftover rice
- 10 shrimp ((21/25, if you're using smaller shrimp add a few more))
- 1/2 tsp cornstarch
- 1 cup frozen vegetables
- 2 large eggs
- 1/2 tsp ginger ((finely grated))
- 1/2 tbsp garlic ((finely grated, 2 cloves))
- 2 stalk green onions
- 2 tbsp soy sauce
- 1/2 tsp salt
Instructions
- 1
Break up the 3 cups leftover rice into small pieces by hand. Aim for individual grains if possible.
- 2
In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set it aside.
- 3
In another bowl, combine 2 tablespoons soy sauce (or fish sauce) and ½ teaspoon salt and set it aside.
- 4
Finely mince or grate ½ teaspoon ginger and ½ tablespoon garlic and set it aside. Next, finely mince 2 stalks green onions, separate the whites and the greens and set them aside for later.
- 5
Make sure your shrimp has fully thawed if you're using frozen shrimp, then peel the shrimp. You can also de-vein them as well, but it is optional.
- 6
(Optional) Cut the Shrimp Smaller: I like to use large shrimp, sized 21/25 since it's what I always have at home. I cut them into bite sized pieces by cutting them in half length-wise so it is easier to eat, you can also chop them in half down as well. If you are using smaller shrimp, or like larger shrimp in your fried rice, then you can skip this step.
- 7
Add ½ teaspoon cornstarch to the shrimp and gently mix it by hand until everything is coated. This will seal in some of the juices.
- 8
Set a large skillet or wok over medium-high heat. Once the pan is hot, add a bit of oil to it.
- 9
Add in 1 cup frozen vegetables, and stir fry them for 2 minutes until the veggies are soft.
- 10
Add in the shrimp and cook it until it turns opaque and fully cooked, about 2 minutes.
- 11
Add in the minced garlic, ginger, and the whites of the green onions and stir fry everything for 1 minute until it is fragrant.
- 12
Push aside the veggies and shrimp, add a bit of oil to the pan, and pour in the beaten egg. Let it cook for about 30 seconds until it's about 50% cooked.
- 13
Place the rice on top of the half-cooked eggs. Stir the only rice and egg together until the egg is fully cooked and the eggs looks dry. This should take about 2-3 minutes. If there are still chunks of rice, use the back of your spatula to break them up.
- 14
Combine the shrimp and veggies back into the rice and egg mix and stir everything together.
- 15
Drizzle the sauce evenly over the rice and stir everything together until it's all evenly seasoned.
- 16
Turn off the heat, mix in the green part of the green onions, and your delicious take-out style shrimp fried rice is ready to enjoy!