Easy Better-Than-Takeout Shrimp Fried Rice
Try this Easy Better-Than-Takeout Shrimp Fried Rice recipe
Try this Easy Better-Than-Takeout Shrimp Fried Rice recipe
- 1/2 teaspoon ground ginger
- 2 tablespoons sesame oil
- 3 large eggs lightly beaten
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 2 tablespoons canola or vegetable oil
- 1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
- 1 cup frozen peas and diced carrots blend (i don't thaw
- 1/2 cup corn (i use frozen straight from the freezer)
- 2 to 3 garlic cloves finely minced or pressed
- 4 cups cooked riceâ (i use white long-grain or brown may be substituted. to save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
- 2 to 3 green onions trimmed andâ sliced into thin rounds
- 3 to 4 tablespoons low-sodium soy sauce
- Carbohydrate 0.977415 g
- Cholesterol 399.735 mg
- Fat 22.9710512579357 g
- Fiber 0.083625 g
- Protein 11.92710375 g
- Saturated Fat 4.3935506265205 g
- Serving Size 1 1 Serving (222g)
- Sodium 132.4515 mg
- Sugar 0.89379 g
- Trans Fat 1.95750312553248 g
- Calories 256 calories
Step-by-step
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don't overcook.
- Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine.
- Cook for about 2 minutes, or until shrimp is reheated through.
- Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
My Go-To Weeknight Dinner: Easy Shrimp Fried Rice
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I've become obsessed with quick, easy recipes that don't compromise on flavor. This shrimp fried rice recipe is my absolute go-to weeknight dinner—it's ready in under 20 minutes, tastes amazing, and always leaves my family wanting more.
Forget those expensive takeout options filled with excessive sodium and questionable ingredients. This recipe allows me to control the quality and freshness of my meal, ensuring a healthy and satisfying experience for everyone. The best part? It’s so versatile! I often adjust it based on what I have on hand – sometimes I add extra veggies, sometimes I swap the shrimp for chicken or tofu. The possibilities are truly endless, making it a staple in my meal rotation.
The secret to this recipe lies in a few key elements. First, using pre-cooked rice is a major time-saver. I usually grab those convenient pouches of pre-cooked rice from the grocery store – they are a game-changer on busy weeknights. Second, don’t be afraid to experiment with your favorite vegetables. Frozen mixed vegetables work perfectly, but you can also use fresh ones if you prefer. Finally, don't overcook the shrimp! Overcooked shrimp becomes tough and rubbery, so it’s crucial to cook them just until they turn pink and opaque.
Why This Shrimp Fried Rice Recipe is a Winner
This recipe isn't just quick and easy; it’s also incredibly adaptable. I love the versatility it offers. One night, I might add a sprinkle of red pepper flakes for a little kick. The next, I might add some chopped bell peppers or broccoli for extra nutrients. My kids love it too, and we often make this a fun family cooking activity on weekends, letting them help measure and chop the ingredients.
Another huge advantage? This recipe is great for meal prepping. I frequently make a big batch on Sunday and store it in individual portions in the freezer. It’s the perfect grab-and-go lunch or dinner on those extra busy days, and it tastes just as good reheated. For those days when I'm short on time, this fried rice becomes my culinary lifesaver.
Beyond its practicality, this shrimp fried rice recipe is just plain delicious. The savory soy sauce, the subtle ginger, the perfectly cooked shrimp—it’s a symphony of flavors that’s both satisfying and comforting. It's the kind of meal that’s both elegant enough for a casual dinner party and humble enough for a simple weeknight meal. The whole family agrees, this shrimp fried rice recipe is a keeper!
Making it Your Own
One of the things I love most about this recipe is how easily it can be customized. Feel free to add other vegetables, like mushrooms, water chestnuts, or zucchini. You can also swap out the shrimp for chicken, tofu, or even beef. If you’re feeling adventurous, try adding a splash of your favorite hot sauce for an extra kick. The beauty of this dish lies in its flexibility; you can make it exactly to your liking!
Don’t be afraid to experiment with different types of rice too. I’ve found that long-grain white rice works best, but brown rice or even cauliflower rice can also be substituted for a healthier option. Remember, cooking should be fun, and this recipe is an excellent example of how a simple dish can be elevated with a little creativity and your personal touch.
I hope you enjoy this recipe as much as I do. It's become a staple in my home, and I know it will quickly become a favorite in yours too. It’s a testament to the fact that healthy, delicious, and easy-to-make meals don’t have to be complicated. It’s all about finding those simple recipes that make life a little easier and a whole lot tastier. Happy cooking!
