Easy Shrimp Fried Rice Recipe
Shrimp fried rice is the perfect 30-minute meal! Juicy shrimp tossed with tender vegetables in a simple sauce. This copycat Chinese takeout recipe is so much better than homemade!
Ingredients
- 2 cups uncooked jasmine rice
- 1 pound raw shrimp peeled and deveined
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 cup frozen peas and carrots
- ½ cup corn
- 3 minced garlic cloves
- 3 eggs
- 3 Tbsp low-sodium soy sauce
- ½ tsp sesame oil
- 4 green onions
Instructions
- Rinse the rice thoroughly and cook using your preferred method.
- Once the rice is cooked, rinse it under cold water and set aside.
- Heat a wok and add 1 tbsp of oil. Add the shrimp to the wok and cook for 2 minutes. Season with salt and pepper, and remove the shrimp from the pan.
- Add 1 tbsp of oil to the wok and add frozen peas, carrots, and corn. Saute lightly and add minced garlic cloves. Cook until the garlic is fragrant.
- Move all the vegetables onto one side of the pan and crack in the eggs. Scramble the eggs lightly and mix in with the vegetables once cooked.
- Add rice and shrimp into the wok and toss with soy sauce and sesame oil.
- Cook everything until incorporated and the rice is reheated.
- Garnish with sliced green onions.
- Serve, and enjoy friends!
Notes
- Rinse the rice until the water runs clear for the best result.
- Don’t overcook the shrimp. Shrimp cooks quickly and can be removed from the pan when it turns pink on both sides.
- Store leftover fried rice in an airtight container for 3-5 days in the refrigerator.