Fried Rice With Shrimp
A flavorful and versatile fried rice dish featuring tender shrimp, scrambled eggs, and aromatic soy sauce, perfect for a quick, satisfying meal suitable for any occasion.
Ingredients
Instructions
- Cut the shrimp into small pieces.
- Mix the shrimp with cornstarch and salt.
- Heat 1 tablespoon of oil in a wok to 400°F.
- Stir-fry the shrimp and chopped green onions until pink, about 30 seconds.
- Remove the shrimp and green onions from the wok.
- Heat 2 tablespoons of oil in the wok, pour in the beaten eggs.
- Scramble the eggs until cooked through.
- Remove the scrambled eggs from the wok.
- Heat 2 tablespoons of oil in the wok, add the cooked rice, soy sauce, and ginger.
- Stir-fry until the rice is thoroughly heated.
- Add the scrambled eggs, shrimp, and rice wine to the wok.
- Stir-fry everything together for 1 minute.
Tips & Substitutions
For extra flavor, consider marinating the shrimp in a mixture of soy sauce and ginger before cooking. You can substitute the shrimp with chicken or tofu for different protein options, or add vegetables like peas or bell peppers for added nutrition. If you prefer a spicier kick, feel free to add some chili flakes or sriracha to the dish. This recipe is versatile and can be adapted to your taste.
Serving Suggestions
Serve this fried rice with shrimp as a main dish or alongside a fresh salad for a complete meal. It pairs beautifully with Teriyaki Shrimp or other seafood recipes for a delightful seafood feast. You can also garnish with additional green onions or sesame seeds for added texture and flavor. A side of steamed vegetables can complement the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or soy sauce to prevent the rice from drying out. Microwave in short intervals, stirring occasionally, until heated through. Alternatively, reheat in a skillet over medium heat, stirring until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Rice With Shrimp contains roughly 1806 calories, with 18g protein, 275g carbohydrates, and 72g fat. It is an excellent source of calcium (44% of the Daily Value), protein (36% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2490mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely and pat them dry before marinating and cooking. This will help achieve the best texture and flavor. Remember that cooking times may vary slightly, so keep an eye on them while stir-frying.
What type of rice is best for fried rice?
Day-old rice is ideal for fried rice recipes as it tends to be drier and less sticky than freshly cooked rice. If you don't have leftover rice, cook the rice earlier in the day and let it cool completely before using it. Jasmine or basmati rice also works well for this dish, providing a nice aroma and texture.
Can I add vegetables to this fried rice?
Absolutely! You can customize your fried rice by adding vegetables like peas, carrots, bell peppers, or broccoli. Just stir-fry them briefly before adding the rice to ensure they remain crisp. This not only enhances the flavor but also boosts the nutritional value of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).