Shrimp Fried Rice
Shrimp Fried Rice is a flavorful, satisfying dish combining tender shrimp, fragrant rice, and subtle seasonings. Perfect for a quick weeknight dinner or a comforting lunch, it features a harmonious blend of savory, lightly peppered flavors with fresh green onion. A versatile and crowd-pleasing favorite.
Ingredients
Instructions
- Combine shrimp, green onion, cornstarch, 1 teaspoon salt, and white pepper in a large bowl. Toss to mix.
- Stir-fry the shrimp mixture in hot corn oil in a wok for 3 to 5 minutes or until shrimp turn pink. Remove from wok.
- In a bowl, stir rice, eggs, and 1 1/2 teaspoons salt together.
- Pour the rice mixture into the hot wok.
- Stir-fry over medium-high heat for 2 minutes or until eggs are cooked.
- Add the cooked shrimp mixture back into the wok and stir-fry until everything is well combined.
Tips & Substitutions
For a flavorful boost, consider adding a splash of soy sauce or sesame oil during the stir-fry process. If you don’t have shrimp on hand, leftover chicken or tofu can serve as great substitutes. Ensure the rice is cold and ideally a day old to prevent clumping. Adjust the seasoning based on your taste preference, keeping in mind that Mrs. Tran's Fried Rice offers a great method for similar flavors.
Serving Suggestions
Serve shrimp fried rice in bowls, garnished with additional green onions for a fresh touch. It pairs beautifully with a side of stir-fried vegetables or a light soup, such as Fish Ball Soup, for a complete meal. For an extra crunch, consider serving it alongside Crab Cakes Canton as an appetizer.
Storage & Reheating
To store leftovers, place the shrimp fried rice in an airtight container and refrigerate for up to three days. When reheating, use a skillet over medium heat to restore the texture, adding a little oil or water to prevent sticking. You can also microwave it, covering it loosely to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Fried Rice contains roughly 701 calories, with 35g protein, 113g carbohydrates, and 13g fat. It is an excellent source of protein (69% of the Daily Value), calcium (29% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, frozen shrimp can be used, but it's essential to thaw them thoroughly before cooking. Pat them dry to avoid excess moisture, which can affect the texture of the rice. This ensures that the shrimp fry up nicely and don’t release too much water during cooking.
What type of rice is best for fried rice?
Jasmine or long-grain rice is ideal for fried rice due to its fluffy texture. Day-old rice is preferred because it’s drier and less sticky, leading to better separation of grains when stir-fried. If you don't have leftover rice, cook it and let it cool completely before using.
Can I add vegetables to this shrimp fried rice?
Absolutely! Vegetables like peas, carrots, or bell peppers can be added for color and nutrition. Stir-fry them briefly before adding the rice mix, ensuring they are tender yet crisp. This not only enhances flavor but also makes the dish more wholesome.
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).