Shrimp Fried Rice with Vegetables

This shrimp fried rice with vegetables is wonderful as a light main course, or as part of a multi-course dinner. Plus, it takes only 20 minutes to make from start to finish. 

This fried rice is simple, yet full of flavor from just a few simple ingredients, such as eggs, frozen vegetables, and ham.

The only ingredient that you might have trouble finding is fish sauce. If you can't find it, or don't like it, just substitute soy sauce (although I will tell you that fish sauce, once cooked into a dish, is like no other ingredient!).

P.S. I have another shrimp fried rice recipe that incorporates more soy sauce, some sesame oil, and rice vinegar, and skips the ham. 

How to make this fried rice:

To make this dish, you will need a 14-inch seasoned carbon steel wok (affiliate link) or a 12-inch skillet. You can substitute any frozen vegetable you may have on hand. You can also substitute char sui (Chinese barbecue pork) for the ham. I've even made fried rice with pork belly as well as grilled duck.

First, you make the egg "pancake" in the wok. The trick to getting the egg super thin is to swirl it over the wok to spread it out until it is super thin. You will only cook it for one minute before removing it from the wok and cutting it into small squares. You will add it back to the wok later.

Next, you cook the shrimp in the wok for about 2 minutes and then remove it to a plate.

Finally, you add the scallions and rice and cook for about 2 minutes, add the sauces, vegetables, the cooked shrimp and cooked egg, as well as the ham and stir fry for just 2 minutes more before serving.

I loved this fried rice! I had it for lunch on a Sunday, and took leftovers to work on Monday. In fact, it's a great way to clear out the leftovers.  I'm planning on checking for all of the small frozen vegetables I have in my freezer. Corn would be a nice addition!

P.S. For and Indian take on shrimp and rice, definitely give shrimp biryani a try. 

Recipe tips:

I recommend buying shrimp with the peels and tails on and saving them to make shrimp stock, which is just about the best thing in the world. You'll just have to buy a bit more to account for the weight of the shells. It's totally worth the effort.

If you are nervous that the egg might stick to your wok, you can prepare the egg in a 12 inch nonstick skillet.

Finally, for best results, make the white rice you will be using in this stir fry the day before or sooner and refrigerate it to use later. This helps the grains dry out a bit so that they will not get mushy while stir-frying. Give it a stir while it is cold to separate the grains.

This week the From Our Dinner Table group is making stir fries. I'm excited to see everyone's creations!

Simply Easy Stir Fry Recipes:

• Beef and Broccoli Stir Fry from Making Miracles
• Beef Stir Fry with Noodles from Art of Natural Living
• Easy Tex-Mex Beef Stir Fry from A Kitchen Hoor's Adventures
• Ginger Pork and Eggplant Stir Fry from Hezzi-D's Books and Cooks
• Noodle Stir Fry with Chicken from A Day in the Life on the Farm
• Pork and Ramen Stir Fry from Cheese Curd in Paradise
• Shrimp Fried Rice with Vegetables from Karen's Kitchen Stories
• Southwestern Chicken Skillet from That Recipe

 

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

This post has been updated from July, 2016 with new information, an updated printable recipe card, and additional photos.

Shrimp Fried Rice with Vegetables

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Yield: Serves eight as a side dish and four as a main course

Author: Karen Kerr

This shrimp fried rice with vegetables is wonderful as a light main course, or as part of a multi-course dinner. Plus, it takes only 20 minutes to make from start to finish.

Ingredients:

• 10 ounces (by weight) of medium sized peeled and deveined shrimp
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground pepper
• 3/4 teaspoon cornstarch
• 3 tablespoons peanut or vegetable oil, divided
• 2 eggs, whisked
• 2 green onions, thinly sliced, plus more for garnish
• 4 cups of cooked white rice
• 2 teaspoons fish sauce
• 1 teaspoon soy sauce
• 3/4 cup frozen mixed peas and carrots
• 3 ounces ham, diced

Instructions:

1. Place the shrimp in a shallow bowl, sprinkle it with the salt, pepper, and cornstarch, and stir to coat the shrimp. Set aside for ten minutes.
2. Heat the wok over high heat until a drop of water vaporizes within a second or two.
3. Swirl in one tablespoon of the oil to the wok and lower the temperature to medium. Add the egg and swirl the wok to evenly spread the egg thinly, like a crepe. Cook for about 1 minute, undisturbed, until just set. Remove the egg from the wok and place it on a plate. Cut it into 1 inch squares, and set aside. (See note below about making the egg in a nonstick skillet).
4. Heat the wok on high, and swirl in 1 tablespoon of oil. Add the shrimp and spread it out in a single layer. Let it sizzle, undisturbed, for one minute. Stir-fry for one minute more, and then remove it from the wok and place on plate. Set aside.
5. Swirl in one tablespoon of the oil to the wok, and add the green onions. Stir for 30 seconds. Stir in the rice and spread it out in the wok and let cook on high for one minute. Stir the rice, and then spread it out again to cook for one minute more.
6. Add the fish sauce and soy sauce and stir it into the rice.
7. Add the peas and carrots, ham, shrimp, and egg and stir-fry for about two minutes.
8. Garnish with fresh green onions. Serve immediately. It also makes great leftovers.

Calories
223.17

Fat (grams)
6.03

Sat. Fat (grams)
1.14

Carbs (grams)
25.91

Fiber (grams)
1.21

Net carbs
24.71

Sugar (grams)
1.17

Protein (grams)
15.63

Sodium (milligrams)
703.03

Cholesterol (grams)
128.03

https://www.karenskitchenstories.com/2016/07/shrimp-fried-rice-with-vegetables_19.html

Karen's Kitchen Stories

fried rice, shrimp

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