Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
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

Recipe GLPR44c351aceeede5

Asian

Main Course

20 min

462 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This recipe hits the marks for Charlotte availability: shrimp lands affordably at any major chain, and all other ingredients are pantry staples found easily at Harris Teeter, Kroger, Walmart, or ALDI. The 20-minute time is honest if your rice is already cooked—that's the real constraint—but a home cook starting from scratch needs to account for rice cooling time, pushing a real Tuesday dinner into 45+ minutes. Cost per serving runs about $2.50–$3.00 with shrimp prices at current Charlotte rates, making it reasonable for weeknight protein. The dish reheats adequately in the microwave, works for a family, and demands active but manageable stovetop attention; frozen peas and pre-cooked shrimp lower the barrier further if you stock them.