Serves 4
20 min
Shrimp Fried Rice
Recipe GLPR44c351aceeede5
A quick and delicious Asian-inspired fried rice featuring succulent shrimp, scrambled eggs, and mixed vegetables tossed with seasoning. This one-pan meal comes together in under 20 minutes and makes a satisfying lunch or dinner for four.
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Ingredients
3 to 4 cups cooked and completely cooled basmati rice, prepared at least a few hours ahead
3 tablespoons canola oil
1/2 teaspoon cornstarch
3 eggs, lightly beaten
3 green onions, white and light green parts sliced into small rounds, dark green parts reserved for garnish
Salt and freshly ground black pepper, to taste
1 cup frozen peas and carrots, thawed
12 ounces medium or large shrimp, peeled and deveined
Soy sauce, to taste
Directions
Season the shrimp with salt and pepper. Sprinkle the cornstarch over the shrimp and toss until evenly coated. Set aside for 10 minutes to allow the coating to set.
Heat the canola oil in a large skillet or wok over medium-high heat until shimmering.
Add the seasoned shrimp to the hot oil and cook undisturbed for 1 minute. Flip the shrimp and cook for an additional 30 seconds until they are opaque and cooked through. Transfer the cooked shrimp to a plate and set aside.
Return the skillet to medium-low heat. Pour in the beaten eggs and stir constantly, breaking them into small pieces as they cook until fully set. Transfer the scrambled eggs to the plate with the shrimp. Return the skillet to medium heat and add the white and light green parts of the green onions. Cook for a few seconds until fragrant.
Add the cooled cooked rice to the skillet with the green onions. Stir and toss constantly for 4 minutes, breaking up any clumps, until the rice begins to sizzle and warm through. If you prefer a crunchier texture, continue cooking for 1 additional minute.
Add the thawed peas and carrots, cooked shrimp, and scrambled eggs back to the skillet. Pour soy sauce to taste over the mixture and stir until everything is evenly distributed and heated through, about 2 minutes.
Remove from heat. Garnish the fried rice with the reserved dark green parts of the green onions.
Divide among serving bowls or plates and serve immediately.
