Description
A quick and easy shrimp fried rice recipe using leftover rice, combining shrimp, vegetables, and simple seasonings for a delicious meal.
Ingredients
- 8 ounces small raw shrimp, peeled and deveined
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- ½ teaspoon cornstarch
- 3 tablespoons peanut oil, canola oil, or rice bran oil (divided)
- 3 large eggs, beaten
- 2 green onions, minced
- 4 cups leftover rice, grains separated well (day-old, refrigerated rice)
- ¾ cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce, plus more to taste (use gluten-free if needed)
- 1 teaspoon dark toasted sesame oil
Instructions
- In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch. Toss to coat evenly and let sit for 10 minutes at room temperature.
- Place a large sauté pan or wok over high heat. When the pan is very hot, swirl in 1 tablespoon of oil to coat the pan.
- Add the shrimp to the hot pan in a single layer. Cook for 30 seconds without moving, then flip and cook for another 30 seconds until mostly cooked through. Transfer to a bowl.
- Return the pan to medium heat, add more oil if needed, and pour in the beaten eggs. Stir quickly to scramble until slightly runny. Transfer to the bowl with the shrimp.
- Wipe out the pan, return it to high heat, and swirl in the remaining oil.
- Add the green onions and sauté for 15 seconds.
- Add the leftover rice, mixing with the green onions, and spread the rice out. Let it fry without stirring for 1-2 minutes, then turn over the rice and cook for another minute.
- Sprinkle soy sauce over the rice and stir to combine. Add the peas, carrots, cooked shrimp, scrambled eggs, and sesame oil. Stir until heated through.
- Serve immediately with your choice of garnish.
Notes
Use day-old rice to prevent mushiness. High heat is essential for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian