Make flavorful shrimp fried rice quickly using leftover rice. This recipe delivers a taste superior to restaurant versions for a fast weeknight dinner.
Author:Jen Rwanda
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
2 cups cold, cooked leftover white rice
1 tablespoon vegetable oil
8 ounces raw shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup frozen mixed vegetables (peas, carrots, corn)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons soy sauce (use low sodium if preferred)
1 teaspoon sesame oil
1/4 teaspoon white pepper
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2 to 3 minutes until pink. Remove the shrimp from the skillet and set aside.
Add a little more oil to the skillet if needed. Pour in the beaten eggs and scramble them until just cooked. Remove the eggs and set them aside with the shrimp.
Add the minced garlic and grated ginger to the skillet. Cook for 30 seconds until fragrant.
Add the frozen mixed vegetables and cook for 2 minutes until heated through.
Add the cold, leftover rice to the skillet. Break up any clumps with your spatula and stir-fry for 3 to 4 minutes until the rice is heated and slightly toasted.
Return the cooked shrimp and eggs to the skillet.
Pour the soy sauce and sesame oil over the rice mixture. Sprinkle with white pepper.
Stir everything together quickly until well combined and heated through, about 1 minute. Serve immediately.
Notes
Using cold, day-old rice is key for achieving the best texture in fried rice; fresh rice will become mushy.
For extra flavor, add 1 teaspoon of oyster sauce along with the soy sauce.
Cook the shrimp separately first to prevent overcooking them while you cook the rice and vegetables.