Description
Shrimp Fried Rice
Ingredients:
2 cups cooked and cooled rice (preferably day-old)
1/2 lb shrimp, peeled and deveined
1 cup frozen peas and carrots, thawed
2 eggs, lightly beaten
3 tbsp soy sauce (adjust to taste)
2 tbsp vegetable oil
1 tsp sesame oil
2 cloves garlic, minced
1/2 tsp black pepper
1 tbsp chopped green onions (optional)
Instructions:
1. Cook the Eggs:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
2. Cook the Shrimp:
Add another tbsp of vegetable oil to the skillet and sauté the shrimp until they turn pink and are cooked through. Remove and set aside.
3. Sauté Vegetables and Garlic:
In the same skillet, heat the remaining oil and add the garlic. Sauté for about 30 seconds, then add the peas and carrots. Stir-fry for 2-3 minutes.
4. Combine Ingredients:
Add the cooked rice to the skillet and stir well to mix with the vegetables. Drizzle the soy sauce and sesame oil over the rice and mix thoroughly.
5. Finish the Dish:
Add the scrambled eggs and cooked shrimp back into the skillet. Stir everything together until well combined and heated through. Sprinkle black pepper and adjust seasoning as needed.
6. Serve:
Garnish with chopped green onions if desired and serve hot.
#ShrimpFriedRice #QuickDinner #AsianCuisine
Step-by-Step Guide
For perfect fried rice every time, follow this detailed guide. First, ensure your rice is cold and dry; day-old rice from the fridge is ideal. Pat your shrimp completely dry with paper towels to ensure a good sear. Have all your ingredients prepped and within arm’s reach of the stove, as the cooking process is fast. Use a wok or the largest skillet you have to allow for proper stir-frying. When cooking, keep the heat high to medium-high to quickly evaporate moisture and achieve the classic “wok hei” (breath of the wok) flavor without steaming the ingredients.
Serving Suggestions
This versatile dish can be served as a complete meal or as part of a larger spread. For a simple dinner, serve it in a bowl with a side of kimchi or a quick cucumber salad. To elevate it for guests, plate it alongside other Asian-inspired dishes like egg rolls, potstickers, or a refreshing mango salad. A drizzle of sriracha or chili crisp adds a welcome kick. For a complete protein boost, top with extra shrimp or a fried egg with a runny yolk.
How-to Summary
In summary, the key to great shrimp fried rice is using cold, day-old rice and cooking components in stages. Scramble the eggs first and set aside. Cook the shrimp until pink, then remove. Sauté garlic and vegetables briefly. Add the cold rice, breaking up any clumps, and stir-fry with soy and sesame oil. Finally, return all cooked ingredients to the pan, toss to combine and heat through, then garnish and serve immediately.
Frequently Asked Questions
Can I use freshly cooked rice?
It’s not recommended. Fresh rice is too moist and will become mushy when stir-fried. Day-old, refrigerated rice is drier and fries up with perfect, separate grains.
What other vegetables can I add?
Bell peppers, corn, broccoli florets, and chopped onions are excellent additions. Just ensure they are cut small for quick cooking.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a tiny splash of water to prevent drying out. The microwave can make it rubbery.
Can I make this vegetarian?
Absolutely. Omit the shrimp and eggs, and add cubed tofu or edamame. Use a vegetarian oyster sauce or more soy sauce for depth of flavor.
My fried rice is soggy. What went wrong?
This is usually due to using warm, moist rice or overcrowding the pan, which steams the ingredients instead of frying them. Always use cold rice and cook in batches if necessary.
Common Mistakes to Avoid
- Using Warm Rice: This is the #1 mistake, leading to a gummy, clumpy texture.
- Overcrowding the Pan: Adding everything at once lowers the pan temperature and causes steaming. Cook in the order specified.
- Over-stirring: Let the rice sit in the hot pan for 30-60 seconds at a time to develop a slight crispness (known as “bao”).
- Over-salting: Soy sauce is salty. Taste before adding any extra salt at the end.
- Undercooking the Garlic: Sautéing garlic for just 30 seconds removes its raw bite without letting it burn.
Conclusion
Mastering shrimp fried rice is a fundamental kitchen skill that yields a delicious, customizable, and quick meal. By following the key principles—using cold rice, high heat, and proper sequencing—you can easily recreate a restaurant-quality dish at home. Don’t be afraid to experiment with different proteins and vegetables based on what you have available. With this recipe and guide in hand, you have a reliable, flavorful dinner that’s sure to become a regular in your weekly rotation.