Shrimp Fried Rice Recipe

This easy Shrimp Fried Rice is lightly seasoned with ginger and garlic and full of carrots, peas, green onions, and fresh shrimp. Make this delicious, better-than-takeout fried rice at home for a simple and delicious dinner!

Course main meal shrimp

Cuisine Asian

Keyword fried rice and shrimp, fried rice with shrimp, how do you make shrimp fried rice, how to cook shrimp fried rice, how to make shrimp fried rice, shrimp fried rice recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 480kcal

Author Beth Pierce

Ingredients

1 pound medium-large fresh shrimp 21-25 count peeled tails removed and deveined
1/4-1/2 teaspoon Chinese Five Spice optional but recommended
2 tablespoons vegetable oil or canola oil
2 teaspoons sesame oil
2 large carrots peeled and finely chopped
1 1/4 cups frozen peas
3 cloves garlic minced
1 teaspoon fresh grated ginger
3 green onions chopped
3 large eggs
4 cups cooked rice chilled
3-5 tablespoons low sodium soy sauce
Salt and pepper

Instructions

Toss the dried shrimp lightly with Chinese Five Spice.
Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or wok over medium-high heat. Add shrimp and cook until pink, flipping halfway through the cooking process, approximately 1-1 1/2 minutes per side. If necessary, work in batches. Plate, cover, and keep warm.
Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or work over medium-high heat. Add chopped carrots and cook for 2-3 minutes, stirring several times. Add the peas and cook for 1-2 minutes, stirring a couple of times. Add garlic, ginger, and green onions; cook for 30 seconds. Push the veggies to the side of the pan. Add eggs and cook to scramble. Remove all of that to a plate, cover, and keep warm.
Add 1-1 1/2 cups cold rice to a skillet over medium-high heat in an even layer. Sprinkle with 1-2 tablespoons soy sauce. Cook undisturbed for 2-3 minutes, flipping halfway through the cooking process. Work in batches, plating, covering, and keeping warm after each batch.
Bring everything back to the skillet and heat on low for about 1-1 1/2 minutes, stirring several times. Season with salt and pepper to taste.

Notes

Everything moves really fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
For best results, use long-grain leftover rice that has been well chilled. Jasmine rice works very well for stir fry. Fresh rice has a lot of moisture in it, and it will stick and clump.
When placed in the hot skillet and fried, the rice will crackle, sizzle, and pop—precisely what it is supposed to do.

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