Delicious Shrimp Fried Rice: Quick, Easy & Totally Customizable

This shrimp fried rice is a quick and easy dish that’s customizable and gluten-free friendly, perfect for weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups Chilled Leftover Rice Avoid mushiness
4 tablespoons Low-Sodium Soy Sauce Use gluten-free for gluten-sensitive

For the Protein

1 pound Peeled and Deveined Shrimp
2 large Eggs Lightly beaten

For the Vegetables

3 stalks Green Onions Sliced
2 cups Frozen Veggie Blend Peas and carrots; use fresh if preferred

For the Aromatics

3 cloves Garlic Minced
1 tablespoon Fresh Ginger Minced

For the Cooking

2 tablespoons Vegetable or Canola Oil For frying
1 tablespoon Sesame Oil Essential for flavor

For Seasoning

to taste Salt
to taste Pepper

Equipment

Skillet or Wok

Method

Step-by-Step Instructions

Gather all ingredients, ensuring rice is cold and shrimp is peeled and deveined.
Heat vegetable or canola oil in a skillet over medium heat and sauté shrimp until pink, about 2-3 minutes.
Remove shrimp and in the same skillet, sauté minced garlic and ginger for about 30 seconds.
Add frozen veggie blend and cook for 3-4 minutes until tender.
Push veggies aside and scramble the beaten eggs on the empty side of the skillet.
Fold in cold rice and sautéed shrimp, breaking apart any clumps and stir-frying for 2-3 minutes.
Drizzle in soy sauce, stirring to combine, and cook for 2 more minutes.
Adjust seasoning with salt and pepper, serve hot topped with green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use chilled, leftover rice for the best texture. Adjust seasonings gradually to avoid overly salty dish.

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