Shrimp Fried Rice
Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!
I absolutely love ordering take-out, especially when I’m exhausted out of my mind and I have absolutely no energy to even walk to the kitchen. But when I spend $10 on a measly shrimp fried rice with just 4 shrimps in the entire dish, I knew I just had to make a homemade version. After all, nothing beats homemade, right?
Now the best part about this fried rice is that it is completely customizable to your taste. You can swap out the shrimp for your favorite protein – chicken, pork , or even tofu to keep it completely vegetarian. As for the veggies, I like using a mix of onions, corn, peas and carrot but if you have more veggies just lingering in your fridge – feel free to add those in as well. The more, the merrier, right? And this can be made in less than 30 minutes – easy peasy.
Now who still wants take-out?
Shrimp Fried Rice
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- ½ teaspoon ginger powder
- ½ teaspoon white pepper
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 carrot, peeled and diced
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups cooked rice
- 2 green onions, thinly sliced
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
- Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Stir in carrot, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
- Serve immediately.
Did you make this recipe?
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I love your recipes; I visit here often from 12tomatoes.com….here is a hint ….Cook the rice with beef stock in the microwave. 11/2 cups rice, 3 cups broth, on full power 15 minutes. Cook the fried rice as above….The sesame oil really adds flavor.
Just made this tonight. My kids loved it! The only thing I did different was to fry up 3 eggs with it. Will be in my weeknight meal rotation.
I made this and the rice was a little more “gooey” than fried rice. Any ideas what I did wrong?
Maddie, this can be attributed to how your rice (and type of rice) was prepared. It is best to use dried out rice or even day-old rice.
Fried rice is traditionally made with the leftover rice from the previous day, for exactly this reason. You can get away with freshly cooked rice if you use a long grain rice (I favour jasmine or Thai rice), rinse the rice thoroughly before cooking it via the absorption method, & leave it to cool uncovered before using it in this dish.
Very-Good, I must say…not bad at all for my first try…I love the flavor…and I added lots of shrimp!!! Thanks!
Made this yesterday! Delicious!! Will definitely make again. Did not have frozen peas or carrots, but added a can of peas and carrots, drained, at the end of cooking time.
I’ve made this twice in the last two weeks. It’s totally delicious. I diced the carrots instead of shredding them, and perhaps put in a bit too much ginger, but it was still really great. My husband specifically requested that I make it this week, and it’s going into my regular meal rotation. 🙂 I think I’ll try it with egg, as well, to change it up a bit.
What kind of rice to use? Standard long grain rice or like minute rice?
You can use any kind of rice that you prefer.
What can I replace sesame oil with? Couldn’t find it in a local store…
If you cannot find sesame oil, it may be best to omit it entirely rather than use a substitute.
Haven’t made it yet but am certainly anticipating when I do Thanks Chungah!!
Hello – trying this, this week. Do the shrimp need to be thawed or do they remain frozen?
It would be best to use thawed shrimp.
I made this recipe for dinner tonight. Boy o boy was it delicious. The only thing I changed was using
12 ounces of shrimp and cutting each shrimp in half.
This was perfect Shrimp Fried Rice.
Thank you.
I made this last night, and it was delicious. I only had frozen shrimp that was already cooked, so after defrosting them, I stirred them up with the soy sauce mixture and let it sit until I added it at the end. It still worked well and I can’t wait to have the leftovers for lunch (I was lucky there were any leftovers at all – I’ve never seen my boyfriend eat four servings of anything before)
It is absolutely delicious! I made the recipe with quinoa . I only had a cup of quinoa left. I cooked that in the rice cooker and then halved the amount for soy sauce and sesame oil. It was delicious and I think this is going to be a staple in my house! Yummy! All of the flavor and none of the guilt. Paired with veggie egg rolls!
My ONLY question on this recipe is all fried rice recipes need bean sprouts, IMHO…..
Otherwise, awesome recipe!
I had leftover rice from 2 days ago and was looking for fried rice recipe. came across this one. thank god I did.. Coz i have every ingredient listed..
and I did add egg with the rice and thai chili peppers for added kick (just because I like spicy food). so far sooo good.. will definitely make this again.
So if had this craving for a good two weeks and decided to make chicken fried rice. Since I love leftovers, I decided to double the recipe…. Whatever you do, don’t double the ginger. All I could taste was ginger. Which is really unfortunate because now I have an abundance of ginger-flavored veggies and rice instead of fried rice. *sigh* oh well? lesson learned.
I made this recipe for dinner last night. I used leftover brown rice (from freezer), diced a carrot, diced a green pepper, a small amount of onion, peas, and the shrimp. It had so much more stuff in it than take out and a fraction of the price. Thanks for all of the suggestions!
Why have I never made this before? Delicious!
How would I use already cooked shrimp in this recipe ( some left over from party)? Would i just mix everyhing and then stir in shrimp at the end? Thanks.
Yes, that’s exactly right!
Can I use Jasmine long grain rice for this recipe? Thanks!
Yes, of course!