Description
This Shrimp Fried Rice recipe is a quick and flavorful dish perfect for a weeknight dinner. Featuring succulent shrimp sautéed with fresh aromatics, mixed vegetables, scrambled eggs, and fluffy white rice tossed in a savory tamari and sesame oil sauce. Ready in just 20 minutes, it’s a satisfying meal that combines the perfect balance of protein, veggies, and rice.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables & Aromatics
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
Rice & Eggs
- 4 cups cooked white rice (preferably cold)
- 3 large eggs, beaten
Sauces & Oils
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with kosher salt and ground white pepper. Toss thoroughly to coat evenly and set aside to marinate briefly.
- Sear the Shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes until they begin to turn opaque. Flip the shrimp and cook for an additional 30 seconds. Remove the shrimp from the pan and set aside on a plate.
- Add the Aromatics: To the same wok, add the diced onion, the white parts of the scallions, minced garlic, and ginger. Stir-fry for about one minute, stirring frequently until fragrant and slightly softened.
- Cook the Vegetables: Add the frozen peas and carrots directly from the freezer into the wok. Stir-fry the mixture for 1 to 2 minutes until the vegetables are heated through completely.
- Cook the Eggs: Push the vegetable mixture to one side of the wok. Pour the beaten eggs into the cleared space and scramble until softly set, about one minute, then incorporate with the vegetables.
- Stir-Fry the Rice and Shrimp: Add the cooked white rice, seared shrimp, tamari soy sauce, and toasted sesame oil to the wok. Stir thoroughly to combine all ingredients and continue to stir-fry for 2 minutes until everything is evenly heated and flavors meld together.
- Garnish and Serve: Toss in the green parts of the scallions just before serving. Serve the shrimp fried rice hot and enjoy immediately!
Notes
- Using cold leftover rice helps prevent the rice from becoming mushy during frying.
- For a gluten-free option, ensure tamari soy sauce or coconut aminos is used.
- Adjust soy sauce amount to taste for preferred saltiness.
- Feel free to substitute shrimp with chicken or tofu for variation.
- To add more depth, consider adding a dash of white pepper or chili flakes.
