So Easy Delicious Shrimp Fried Rice

Shrimp fried rice is that dinner solution I turn to when I want something fast flavorful and still homemade It is my not so secret way to use up leftover rice and please everyone at the table with minimal fuss Savory shrimp mingled with fragrant rice tender veggies and just enough umami to keep you going back for seconds or thirds

I put this together one rainy night after work using some forgotten shrimp from the freezer It has since become the dish I crave when I need comfort or just want something satisfying with very little clean up

Ingredients

• Day old cooked white rice: for the right texture since fresh rice turns mushy
• Oil for frying: neutral oil like canola or vegetable works best for achieving that classic restaurant crisp
• Frozen peas and carrots: for colorful veggie crunch and sweetness choose bright unshrivelled veggies for top quality
• One onion: for mild sharpness pick one that is firm and heavy for its size
• Minced garlic: to layer in rich flavor fresh garlic beats bottled for aroma
• Frozen shrimp peeled and deveined: plump shrimp with a slight snap are best thaw by running under cold water before cooking
• Low sodium soy sauce: for deep savory taste without excess salt invest in a good quality soy sauce with balanced color
• Sesame oil: to finish and deliver a nutty warmth go for toasted sesame oil for the best results

Instructions

Prep the Shrimp:

Heat oil in your largest nonstick or cast iron skillet over medium high Add thawed shrimp in a single layer Watch for them to curl and turn pink then flip Cook just until opaque and remove them early to avoid rubbery bites Set aside on a plate

Sauté the Aromatics:

In the same pan lower heat to medium and add chopped onion Stir for about five minutes until translucent and soft but not browned Now add the minced garlic Stir constantly for one minute to release their aroma without burning

Combine the Rice and Veggies:

Add cold day old rice to the skillet Break up any clumps with the back of your spatula to evenly heat each grain Toss in thawed peas and carrots Mix thoroughly so everything heats quickly and the veggies stay a little crisp

Build the Flavor:

Drizzle your soy sauce over the rice mixture Pour the sesame oil in as well Stir energetically so every bit of rice changes color Cook for three to four minutes letting the grains get a little golden in spots

Finish with Shrimp:

Return the cooked shrimp to the pan Fold gently so they do not break but are evenly distributed through the rice Let everything cook together for another two minutes The rice should be hot and ready to eat

Pin it

Shrimp has always been a treat in my house Growing up it felt like a little party when my mom would toss them in fried rice and now I do the same for my family No matter the weeknight mood this dish brings everyone together

Storage Tips

Let leftovers cool before transferring to an airtight container Store in the refrigerator for up to three days When reheating use a skillet for best texture or microwave loosely covered for quick lunches The rice keeps its flavor and shrimp stays tender if you avoid overcooking

Ingredient Substitutions

Swap shrimp for diced cooked chicken or tofu if needed Leftover rotisserie chicken works perfectly If you are short on veggies use whatever frozen mix you have or add fresh bell peppers and snap peas Tamari can replace low sodium soy sauce for a gluten free version

Serving Suggestions

Serve with extra soy sauce on the side for those who like it saltier I sometimes top with sliced scallions or a sprinkle of toasted sesame seeds For a heartier meal add a soft fried egg on top or serve with a bowl of miso soup

Cultural Context

Shrimp fried rice is the classic way families stretch leftovers into something special Inspired by Chinese takeout favorites this version leans on home kitchen shortcuts and everyday ingredients It is a dish that celebrates adaptability quick cooking and comfort in a single bowl

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This shrimp fried rice offers bold flavor with almost no effort Make it once and you may never crave takeout again

Frequently Asked Questions

→ Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just peel and devein before cooking for best results.

→ Why use day-old rice?

Day-old rice is drier and separates easily, preventing clumping and creating better texture during stir-frying.

→ What vegetables can I add?

Along with peas and carrots, try bell pepper, corn, or bean sprouts for extra color and crunch.

→ How to keep shrimp tender?

Cook shrimp just until pink and opaque, then set aside to avoid overcooking when adding back to the rice.

→ Is soy sauce essential?

Soy sauce adds umami and savoriness, but tamari or coconut aminos may be used for a similar effect.