Easy 30-Minute Shrimp Fried Rice
Succulent shrimp, fluffy rice, and eggs are stir-fried in a savory sauce for an easy, satisfying meal. This shrimp fried rice recipe is ready in just 30 minutes and turns leftover rice into fluffy, separate grains with tender shrimp in every bite.
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old, broken up
- 1 lb jumbo shrimp peeled, deveined, rinsed, pat dried
- 1 shallot finely diced
- 3 garlic cloves minced
- ½ cup carrot small diced
- ½ cup peas
- 3 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped
Marinade
- 1.5 teaspoon regular soy sauce or light soy sauce
- 1.5 teaspoon Shaoxing Cooking Wine or dry sherry
- 1.5 teaspoon cornstarch
- 1.5 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper
Instructions
- In a large bowl, combine the shrimp with the listed marinade ingredients and marinate for 5-10 minutes. Set aside.
- In a small bowl, combine the listed sauce ingredients. Set aside.
- Heat 3 tablespoons (45 ml) vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook until mostly pink with slightly translucent centers. Don't cook them through yet, as they'll finish cooking when added back later. Remove from the pan and set aside.
- Add the garlic and shallots and sauté for 10 seconds, or until fragrant. Add the peas and carrots and stir-fry for 10 seconds. Push everything to one side of the pan, leaving an open space for the eggs.
- Add the remaining vegetable oil to the open space, followed by the beaten eggs. Let the eggs set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.
- Add the rice, breaking up any remaining clumps. Spread it evenly across the pan and let it toast undisturbed for about 10 seconds, then stir-fry.
- Pour the sauce around the hot edges of the pan and let it sizzle for about 2 seconds to briefly toast the sauce before tossing it into the rice. Keep stir-frying until the rice is evenly coated and no sauce remains at the bottom of the pan.
- Return the shrimp to the pan and stir-fry just until cooked through and evenly distributed. Remove from the heat and garnish with green onions. Serve immediately.
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Nutrition
Calories: 431kcal | Carbohydrates: 60g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 282mg | Sodium: 1584mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg