TOTAL TIME: ABOUT 20 MINS | PREP TIME: 5 MINS | COOK TIME: ABOUT 15 MINS | YIELD: ABOUT 5 CUPS, SERVES 4
All it takes is twenty minutes to throw together this delicious Shrimp Fried Rice. I guarantee you, this is way better than takeout! And you can easily make this at home with the usual ingredients.
INGREDIENTS
2 tbsp sesame oil
2 tbsp canola or vegetable oil
1 lb medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 c. frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
1/2 c. corn (I use frozen straight from the freezer)
2 to 3 garlic cloves, finely minced or pressed
1/2 tsp ground ginger
3 large eggs, lightly beaten
4 c. cooked rice (I use white, long-grain, or brown may be substituted. To save time use two 8.8-oz. pouches cooked and ready-to-serve rice)
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tbsp low-sodium soy sauce
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
How to make Easy Better-Than-Takeout Shrimp Fried Rice
Step 1: Add the oils and shrimp to a large non-stick skillet or wok and cook for about 3 minutes over medium-high heat. Flip the shrimp halfway through, then remove from the skillet using a slotted spoon when done and transfer to a plate. Note that the cooking time varies depending on the size of the shrimp.
Step 2: In the skillet or wok, cook the peas, carrots, and corn while stirring periodically until the veggies start to soften. This takes about 2 minutes. Add in the garlic and ginger, then continue to cook for a minute more, stirring frequently.
Step 3: To one side of the skillet, push the vegetables, then add the eggs on the other side. Scramble the eggs to cook.
Step 4: To the skillet, add the shrimp, rice, green onions, and drizzle with soy sauce. To taste, season with salt and pepper, then stir to combine, cooking for another 2 minutes until the shrimp is heated through.
Step 5: Serve right away or keep in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
Ingredients
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- 1 lb medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
- 1 c. frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
- 1/2 c. corn (I use frozen straight from the freezer)
- 2 to 3 garlic cloves, finely minced or pressed
- 1/2 tsp ground ginger
- 3 large eggs, lightly beaten
- 4 c. cooked rice (I use white, long-grain, or brown may be substituted. To save time use two 8.8-oz. pouches cooked and ready-to-serve rice)
- 2 to 3 green onions, trimmed and sliced into thin rounds
- 3 to 4 tbsp low-sodium soy sauce
- 1/2 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions
Step 1: Add the oils and shrimp to a large non-stick skillet or wok and cook for about 3 minutes over medium-high heat. Flip the shrimp halfway through, then remove from the skillet using a slotted spoon when done and transfer to a plate. Note that the cooking time varies depending on the size of the shrimp.
Step 2: In the skillet or wok, cook the peas, carrots, and corn while stirring periodically until the veggies start to soften. This takes about 2 minutes. Add in the garlic and ginger, then continue to cook for a minute more, stirring frequently.
Step 3: To one side of the skillet, push the vegetables, then add the eggs on the other side. Scramble the eggs to cook.
Step 4: To the skillet, add the shrimp, rice, green onions, and drizzle with soy sauce. To taste, season with salt and pepper, then stir to combine, cooking for another 2 minutes until the shrimp is heated through.
Step 5: Serve right away or keep in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
