Easy Better-Than-Takeout Shrimp Fried Rice
Try this Easy Better-Than-Takeout Shrimp Fried Rice recipe, or contribute your own.
Try this Easy Better-Than-Takeout Shrimp Fried Rice recipe, or contribute your own.
- 1/2 teaspoon ground ginger
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 3 large eggs (lightly beaten)
- 1/2 teaspoon salt (or to taste)
- 1/2 cup corn (i use frozen straight from the freezer)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 4 tablespoons low sodium soy sauce
- 1 pound shrimp (medium-large fresh cleaned, approximately 15-20 count shrimp)
- 1 cup frozen peas (and diced carrots blend i don’t thaw and use straight from the freezer)
- 3 garlic cloves (finely minced or pressed)
- 4 cups cooked rice ( 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)
- 3 green onions (trimmed and sliced into thin rounds)
- Carbohydrate 0.85943875158209 g
- Cholesterol 0 mg
- Fat 13.7706937637231 g
- Fiber 0.12606250189616 g
- Protein 1.48166000298524 g
- Saturated Fat 1.47777250194777 g
- Serving Size 1 1 Serving (142g)
- Sodium 1072.76100158663 mg
- Sugar 0.733376249685929 g
- Trans Fat 0.388022500610517 g
- Calories 130 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 Easy Weeknight Shrimp Fried Rice: A Taste of Home
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even in the midst of chaos, I crave satisfying, flavorful food that doesn't require hours in the kitchen. That's where my Easy Better-Than-Takeout Shrimp Fried Rice comes in. It’s a lifesaver on busy evenings, and the whole family loves it!
This recipe is my go-to for a quick and easy dinner that’s surprisingly restaurant-quality. Forget the greasy takeout containers and the hefty price tag; this recipe delivers the same delicious flavors with minimal effort and a fraction of the cost. I’ve perfected it over the years, tweaking it to fit my busy schedule and my family’s preferences. It’s become a staple in our household, a reliable option when time is short but taste is essential.
Why this recipe works: The beauty of this shrimp fried rice lies in its simplicity. It uses readily available ingredients, most of which can be found in your freezer or pantry. No need to spend hours prepping vegetables; frozen mixed peas and carrots are a fantastic time-saver. The shrimp cooks quickly, and the rice is often already cooked, eliminating lengthy cooking times. This is a perfect example of how clever shortcuts can elevate even the simplest meal.
Flavor profile: The combination of sesame oil and canola oil brings a nutty, rich aroma and a perfect texture to the dish. Fresh ginger and garlic lend a zesty, pungent note, while the soy sauce provides the savory depth that defines great fried rice. A touch of freshly ground black pepper adds a delightful kick. The secret, though, is in the balance of flavors—the perfect harmony between savory, sweet, and spicy.
Adaptability: One of the things I love most about this recipe is its versatility. Feel free to customize it to your liking! If you prefer a spicier kick, add a pinch of red pepper flakes. Don't have peas and carrots? Use whatever frozen vegetables you have on hand—broccoli, bell peppers, or even edamame would work wonderfully. Vegetarians can easily adapt this recipe by omitting the shrimp and adding more vegetables or tofu for protein.
Serving suggestions: This shrimp fried rice is delightful on its own, but it’s also fantastic served alongside other dishes. A simple side salad or some steamed vegetables complement the rich flavors of the fried rice perfectly. It's also delicious served with a light and refreshing soup or a side of spring rolls.
Beyond the dinner table: This recipe is also incredibly versatile for leftovers! It makes fantastic lunch leftovers – just pack it up in a container and heat it up the next day for a quick and easy lunch at work or school. It also works well for meal prepping – prepare a large batch on the weekend and have easy meals ready for the week ahead. The convenience of this recipe makes it a winner for any occasion.
Time-saving tips: I always keep a supply of cooked rice in my freezer for those crazy busy weeknights. It saves so much time! You can also buy pre-cooked shrimp if you are short on time. Having these ingredients prepped and ready to go drastically reduces the cooking time.
In conclusion: My Easy Better-Than-Takeout Shrimp Fried Rice is more than just a recipe; it’s a solution. It’s the answer to those weeknights when you're tired, short on time, but still craving a delicious, home-cooked meal. It’s a testament to the fact that healthy, flavorful food doesn't have to be complicated or time-consuming. So, give it a try and see for yourself—you might just discover your new favorite weeknight dinner!
Enjoy!
