Easy Shrimp Fried Rice
I’ve been a fan of fried rice for years. One thing I love is how easy it is to change up the dish by adding different veggies or meats. My standard recipe uses frozen peas and carrots straight out of the package (in a hot wok, they thaw and cook in no time), but you can also add broccoli, cabbage, celery, mushrooms, baby corn – whatever floats your boat. You can even use grated cauliflower in place of rice!
To see how easy it is, check out this Shrimp Fried Rice I just made. It’s has a few basic kitchen staples, paired with the delicate flavor of shrimp. It’s the perfect lighter meal for the springtime and summer!
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OK, now it’s your turn. Take this recipe for Shrimp Fried Rice, and use it as a jumping-off point to create a version that’s all your own. Want to swap out the veggies? Throw in some cashews? Use more garlic and onion, or less, or none? Go for it! It’s your recipe now – there are no limits!
Easy Shrimp Fried Rice
DIRECTIONS:
- In a large skillet or wok, heat olive oil and sesame oil over medium high heat. When oils are hot add shrimp and cook until almost done, about 30-60 seconds per side.
- Add peas and carrots to the skillet and cook with the shrimp until they begin to soften, about 2 minutes.
- Add green onion and minced garlic and saute about 1 minute.
- Move the shrimp and vegetable mixture to the side of the skillet and add eggs to the other side.
- Once eggs are scrambled, mix them back in with the vegetables and shrimp.
- Add in rice and soy sauce. Stir everything together and cook another 2-3 minutes. Add more soy sauce, to taste.
Serve warm.
And don’t forget to pack up those leftovers for lunch!
Here I packed our leftovers in our favorite Easy Lunchboxes Containers (affiliate link)!
Easy Shrimp Fried Rice
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Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons sesame oil
- 1 pound raw shrimp peeled, deveined, and tails removed
- 1 12 oz package frozen peas and carrots mix
- ½ cup green onions thinly sliced (about 4, use both the white and green parts)
- 1 teaspoon minced garlic
- 3 eggs lightly beaten
- 3 and 1/2 cups rice cooked
- ¼ cup soy sauce or more to taste
- Salt and pepper
Instructions
- In a large skillet or wok, heat olive oil and sesame oil over medium high heat. When oils are hot add shrimp and cook until almost done, about 30-60 seconds per side.
- Add peas and carrots to the skillet and cook with the shrimp until they begin to soften, about 2 minutes.Add green onion and minced garlic and saute about 1 minute.
- Move the shrimp and vegetable mixture to the side of the skillet and add eggs to the other side. Once eggs are scrambled, mix them back in with the vegetables and shrimp.
- Add in rice and soy sauce. Stir everything together and cook another 2-3 minutes.
- Add more soy sauce, to taste.Serve warm
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Loved recipe but omited carrots and peas. I don’t like those vegetables so I used corn and broccoli. Tasted great.
Great easy recipe! All my family loves it and makes good leftovers too.
So glad to hear everyone love it!