Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1/2 lb shrimp, peeled and deveined; 2 cups cooked rice; 1/2 cup frozen peas and carrots; 2 eggs, beaten; 2 green onions, sliced; 1 tbsp soy sauce; 1 tbsp vegetable oil; 1/4 tsp salt; 1/4 tsp black pepper

Tender shrimp stir-fried with rice, vegetables, and eggs in a savory soy sauce. A quick and satisfying meal.

25 minEasyServes 4370 cal/serving

ChineseDinnerStovetopPescatarianPork-Free

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Ingredients

1/2 lb shrimp, peeled and deveined
2 cups cooked rice
1/2 cup frozen peas and carrots
2 eggs, beaten
2 green onions, sliced
1 tbsp soy sauce
1 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Heat a large skillet or wok over medium-high heat. Add the 1 tbsp vegetable oil and swirl to coat the surface.
2

Add the peeled and deveined 1/2 lb shrimp to the hot oil and cook, stirring occasionally, until they turn pink and opaque, about 2-3 minutes. Use a food thermometer to check that the shrimp have reached an internal temperature of 145°F (63°C) for food safety. Remove the shrimp from the skillet and set aside on a plate.
3

Reduce the heat to medium and add the beaten 2 eggs to the same skillet. Scramble the eggs, stirring frequently, until they are just set but still moist, about 1 minute. Push the eggs to one side of the pan.
4

Add the 2 cups cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 2 minutes to heat through.
5

Add the 1/2 cup frozen peas and carrots directly to the skillet (no need to thaw). Stir to combine with the rice and eggs.
6

Drizzle the 1 tbsp soy sauce over the mixture and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
7

Return the cooked shrimp to the skillet and add the sliced 2 green onions. Stir gently to incorporate and heat the shrimp through, about 1 minute.
8

Taste and adjust seasoning if necessary. Serve hot, garnished with additional green onions if desired.

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Questions

What internal temperature should Shrimp Fried Rice reach?

For Shrimp Fried Rice, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

What equipment do I need for Shrimp Fried Rice?

Beyond a knife and a board, the method uses a wok (step 1) and a probe thermometer (step 2). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Can I use frozen shrimp instead of shrimp in Shrimp Fried Rice?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp Fried Rice uses 1/2 lb shrimp, peeled and deveined.

Can I make Shrimp Fried Rice gluten-free?

Yes. The gluten in Shrimp Fried Rice is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I freeze Shrimp Fried Rice?

It is not a good candidate. Refrigerate what is left of Shrimp Fried Rice within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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