Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4
This easy and quick shrimp fried rice saves me on my busiest and laziest days more than I can count. I can throw this together in under fifteen minutes using shrimp, leftover rice, and frozen veggies anytime.
Ingredients
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2 large eggs
1 pound small shrimp deveined and cleaned
1 tsp sesame oil
2 tsp canola oil
4 c. cooked rice
2 tsp minced garlic
1/4 tsp ground turmeric
3 tbsp low-sodium soy sauce
2 tsp cornstarch
1/4 tsp ground ginger
1/2 c. whole kernel corn frozen is fine
1 c. peas and carrots frozen is fine
3 green onions chopped
1/2 tsp salt
1/4 tsp black pepper
How to make Easy Shrimp Fried Rice
Step 1: After cleaning the shrimps, devein them and season with salt and pepper. Then, toss with cornstarch.
Step 2: In a small bowl, beat the eggs and set them aside.
Step 3: In a large skillet, heat the sesame oil and canola oil. Add the shrimp to the hot pan and cook until pink. When done, set the cooked shrimps aside on a plate.
Step 4: If needed, add more oil to the skillet. Then, add the green onions and cook for about 2 minutes, stirring. Now, add the rice along with the soy sauce, garlic, ginger, and turmeric (if using). Continue to cook and stir until heated through.
Step 5: Push the rice aside to make a space in the centre of the skillet, then pour the beaten egg into the pan. Cook further and stir everything.
Step 6: To the skillet, add the peas, carrots, and corn (you can use frozen). Stir and let everything heat through.
Step 7: Lastly, add the shrimp. Toss and continue to cook until everything is heated through. This takes another 2 to 3 minutes.
Step 8: Serve immediately. Enjoy!
Note:
For best results, use rice that’s already cooked. Keep the cooked rice in the fridge overnight.
Nutrition Facts:
Amount Per Serving: Calories 394, Calories from Fat 45, Fat 5g8%, Cholesterol 285mg95%, Sodium 1633mg71%, Potassium 282mg8%, Carbohydrates 54g18%, Fiber 2g8%, Protein 29g58%, Vitamin A 3415IU68%, Vitamin C 11.1mg13%, Calcium 199mg20%, Iron 3.5mg19%
Ingredients
- 2 large eggs
- 1 pound small shrimp deveined and cleaned
- 1 tsp sesame oil
- 2 tsp canola oil
- 4 c. cooked rice
- 2 tsp minced garlic
- 1/4 tsp ground turmeric
- 3 tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 1/4 tsp ground ginger
- 1/2 c. whole kernel corn frozen is fine
- 1 c. peas and carrots frozen is fine
- 3 green onions chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: After cleaning the shrimps, devein them and season with salt and pepper. Then, toss with cornstarch.
Step 2: In a small bowl, beat the eggs and set them aside.
Step 3: In a large skillet, heat the sesame oil and canola oil. Add the shrimp to the hot pan and cook until pink. When done, set the cooked shrimps aside on a plate.
Step 4: If needed, add more oil to the skillet. Then, add the green onions and cook for about 2 minutes, stirring. Now, add the rice along with the soy sauce, garlic, ginger, and turmeric (if using). Continue to cook and stir until heated through.
Step 5: Push the rice aside to make a space in the centre of the skillet, then pour the beaten egg into the pan. Cook further and stir everything.
Step 6: To the skillet, add the peas, carrots, and corn (you can use frozen). Stir and let everything heat through.
Step 7: Lastly, add the shrimp. Toss and continue to cook until everything is heated through. This takes another 2 to 3 minutes.
Step 8: Serve immediately. Enjoy!
Notes
For best results, use rice that’s already cooked. Keep the cooked rice in the fridge overnight.
