Description
A delicious and quick shrimp fried rice that’s perfect for using up leftover rice.
Ingredients
Scale
- 1 pound medium small shrimp (size 51 to 60), shelled and deveined, frozen or fresh
- 1/2 yellow or white onion
- 2 large garlic cloves
- 1 tablespoon minced ginger (about 1 inch nub)
- 2 large carrots
- 2 cups chopped green cabbage (optional)
- 5 tablespoons sesame oil, divided
- 4 eggs
- 1/2 cup frozen peas
- 4 cups cooked rice, at least 1 day old (use How to Cook Rice or Instant Pot Rice), or use shortcut
- 2 tablespoons soy sauce (or tamari or liquid aminos)
- 1 teaspoon kosher salt
- 1 teaspoon fish sauce (optional)
- Green onion, for garnish (optional)
Instructions
- Thaw the shrimp.
- Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
- Pat the shrimp dry. In a large skillet, heat 2 tablespoons sesame oil on medium high heat. Add the shrimp for about 1 minute per side until just opaque cooked through, turning them with tongs. They can be slightly undercooked because you’ll be adding them to the rice later. Sprinkle with 1/2 teaspoon salt. Remove to a bowl and set aside.
- In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and the remaining 1/2 teaspoon salt for 1 minute.
- Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
- Add the soy sauce and fish sauce, if using. Use tongs to add the shrimp (to remove them from liquid that accumulated in the bowl) and heat for a minute or two, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.
Notes
- Best served immediately for optimal taste.
- Add more veggies to your preference.
- Leftover rice works best for this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 320mg