PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 4
Turn your ordinary rice into a delicious dinner with this easy shrimp-fried rice recipe. All you need are shrimp, leftover rice, frozen veggies, soy sauce, and a few minutes to throw this shrimp, fried rice together. Forget the takeout and make this easiest and fastest dinner at home any time!
INGREDIENTS
2 tsp canola oil
1 tsp sesame oil
1 pound small shrimp, deveined and cleaned
3 tbsp low-sodium soy sauce
2 tsp cornstarch
2 large eggs
3 green onions, chopped
1/4 tsp ground ginger
4 c. cooked rice
2 tsp minced garlic
1/4 tsp ground turmeric
1/2 c. whole kernel corn, frozen is fine
1 c. peas and carrots, frozen is fine
1/2 tsp salt
1/4 tsp black pepper
How to make Easy Shrimp Fried Rice
Step 1: Devein the shrimp after cleaning and season with salt and pepper. Then, toss the shrimp in cornstarch.
Step 2: In a small bowl, whisk the eggs and set them aside.
Step 3: In a large skillet, heat the canola and sesame oil. Once the oil is hot, add the shrimp to the skillet and cook until pink. Onto a plate, transfer the shrimp, and set aside.
Step 4: If needed, add more oil to the skillet. Then, add the green onions and cook for about 2 minutes, stirring. Next, add the rice, soy sauce, garlic, ginger, and turmeric (optional). Stir well and cook until heated through.
Step 5: In the center of the skillet, make space and pour the beaten eggs, stirring until set. Then, toss everything together. Add the peas along with carrots and corn. Stir and cook until heated through.
Step 6: Return the shrimp to the skillet, stir, and cook for an additional 2 to 3 minutes.
Step 7: Serve the shrimp, and fried rice immediately. Enjoy!
NOTE: For best results, use cooked rice that has been kept in the fridge overnight.
NUTRITION FACTS:
Calories: 394 kcal | Carbohydrates: 54g | Protein: 29g | Fat: 5g | Cholesterol: 285mg | Sodium: 1633mg | Potassium: 282mg | Fiber: 2g | Vitamin A: 3415IU | Vitamin C: 11.1mg | Calcium: 199mg | Iron: 3.5mg
Ingredients
- 2 tsp canola oil
- 1 tsp sesame oil
- 1 pound small shrimp, deveined and cleaned
- 3 tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 2 large eggs
- 3 green onions, chopped
- 1/4 tsp ground ginger
- 4 c. cooked rice
- 2 tsp minced garlic
- 1/4 tsp ground turmeric
- 1/2 c. whole kernel corn, frozen is fine
- 1 c. peas and carrots, frozen is fine
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: Devein the shrimp after cleaning and season with salt and pepper. Then, toss the shrimp in cornstarch.
Step 2: In a small bowl, whisk the eggs and set them aside.
Step 3: In a large skillet, heat the canola and sesame oil. Once the oil is hot, add the shrimp to the skillet and cook until pink. Onto a plate, transfer the shrimp, and set aside.
Step 4: If needed, add more oil to the skillet. Then, add the green onions and cook for about 2 minutes, stirring. Next, add the rice, soy sauce, garlic, ginger, and turmeric (optional). Stir well and cook until heated through.
Step 5: In the center of the skillet, make space and pour the beaten eggs, stirring until set. Then, toss everything together. Add the peas along with carrots and corn. Stir and cook until heated through.
Step 6: Return the shrimp to the skillet, stir, and cook for an additional 2 to 3 minutes.
Step 7: Serve the shrimp, and fried rice immediately. Enjoy!
Notes
For best results, use cooked rice that has been kept in the fridge overnight.
