Quick Shrimp Fried Rice with Peas and Carrots (Better than Takeout)

This quick shrimp fried rice comes together in under 30 minutes and you can customize it with your favorite rice, protein, and vegetables. 

 

This recipe for shrimp fried rice takes advantage of a few shortcut ingredients to creat an amazing bowl of fried rice that is pretty much better than take-out. 

All of the ingredients are available in your standard grocery store and are super easy to pull together. While I made this fried rice in a carbon steel wok, you can also make this rice in a large sauté pan. Either way, you will create one of most delicious and easy takeout-style fried rice dishes. 

Ingredients in this Shrimp Fried Rice:

Peeled and deveined large shrimp:

I like to buy raw frozen extra large shrimp. It's actually fresher than most shrimp that has been frozen and thawed, unless of course you live in an area where shrimp is freshly caught. I've been hooked on the frozen shrimp from Argentina. 

To thaw the shrimp, just rinse it with cool water. 

Aromatics:

You will also need chopped onions and garlic. 

Pantry Ingredients:

Vegetable oil, for stir-frying everything. 

Rice vinegar, soy sauce, and sesame oil, for flavor. 

Cornstarch, plus salt and white pepper. 

Eggs. Because... fried rice needs eggs! 

Shortcut Ingredients:

My two favorite shortcut ingredients include pre-cooked microwavable rice and pre-cut frozen vegetables. For the rice, you can use pouches or flats. The precooked rice can be found both in the rice section and the Asian food section. Just fluff it with a fork before stir frying. 

How to Make Easier Than Takeout Fried Rice:

First, cook the shrimp about 2 minutes per side, and then move it to a plate. 

Next, cook the eggs into a thin omelette. Once they are cooked, move them to the same plate as the shrimp and cut them into pieces. 

After that, cook the onions and garlic briefly in the wok or pan, and then add the rice and spread it out to flatten and cook to crisp for about two minutes, tossing it halfway through. 

Add the soy sauce and the vegetables. Add the eggs and vegetables back into the pan and sprinkle with rice vinegar and sesame oil. 

Finally, toss and spread the fried rice a few times to cook everything through. 

Ingredient Substitutions:

For the protein, you can add or substitute ham or chicken. You can also eliminate the shrimp and bump up the vegetables. 

For the vegetables, use any pre-cut frozen vegetables you like. Both frozen peas and frozen corn kernels are super easy to incorporate. 

Of course, you can use homemade rice. Just make sure it is "day old" so that you can achieve the grain separation you want for fried rice. 

More Fried Rice Recipes:

Kimchi Fried Rice

Shrimp and Pork Belly Fried Rice

Shrimp Fried Rice with Vegetables

Chinese Cuban Fried Rice

Fried Rice with Crab and Peas

Zucchini Fried Rice

Chicken and Seafood Fried Rice

Welcome to this month's Sunday Funday. Our theme this week is rice! Our host is Sneha's Recipe. 

Sunday Funday - Rice

• Crawfish Fried Rice from Food Lust People Love
• Instant Pot Chicken and Rice from A Day in the Life on the Farm
• Palak Rice from Mayuri’s Jikoni
• Pork Stir Fry Skillet from Amy’s Cooking Adventures
• Spanish Rice from Palatable Pastime
• Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Quick Shrimp Fried Rice

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This quick shrimp fried rice comes together in under 30 minutes and you can customize it with your favorite rice, protein, and vegetables.

Ingredients

• 10 ounces jumbo shrimp, cut into thirds
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons neutral oil such as peanut, divided
• 3 eggs, beaten
• 2 green onions (scallions), finely chopped, white and green parts separated
• 2 cloves garlic, minced
• 2 pouches (about 9 ounces each) microwavable 90-second jasmine rice, microwaved and separated with a fork. You can do this step the day before and refrigerate the rice.
• 1 tablespoon soy sauce
• 1 package (12 ounces) frozen peas and carrots, thawed
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil

Instructions

1. Toss the shrimp in the salt, pepper, and cornstarch and let marinate for 10 minutes.
2. Heat a wok or large skillet over medium high heat. When it is hot enough for a bead of water to evaporate instantly, add one tablespoon of the oil and swirl to coat. Add the shrimp and spread it out into a single layer. Let fry, untouched, for 30 seconds. Stir-fry the shrimp for an additional minute, until almost cooked through. Remove the shrimp with a slotted spoon to a plate.
3. Reheat the pan and add another tablespoon of the oil. Add the eggs and swirl the pan to spread the eggs out to a thin layer. When they are almost cooked through, remove them to the same plate as the shrimp. Cut them into approximately 1 inch pieces.
4. Add the last tablespoon of oil. Add the white parts of the green onions and the garlic. Cook for about 1 minute, and then add the rice and stir to completely incorporate the onions and garlic. Spread and press the rice over the surface of the wok and let it cook, untouched, for about one minute. Toss the rice, respread it, and let it cook for an additional minute, untouched.
5. Add the soy sauce and toss with the rice. Add the peas and carrots, the cooked eggs, the almost-cooked shrimp, the rice vinegar, and the sesame oil. Stir fry all of the ingredients together to heat through and completely cook the shrimp. Toss in the green parts of the scallions, salt and pepper to taste, and serve.
6. Refrigerate any leftovers.

Nutrition Facts

Calories

266.07

Fat (grams)

16.36

Sat. Fat (grams)

3.22

Carbs (grams)

10.02

Fiber (grams)

2.66

Net carbs

7.35

Sugar (grams)

0.36

Protein (grams)

21.52

Sodium (milligrams)

585.34

Cholesterol (grams)

236.87

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Karen's Kitchen Stories

rice, fried rice

Main dish

Chinese

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