Get ready to learn how to make better-than-takeout, restaurant-quality, easy shrimp fried rice with leftover rice and simple, inexpensive ingredients. It’s loaded with flavor and texture, healthier yet super satisfying, and NOT greasy or gummy. Plus, it is a great protein-packed, well-balanced weeknight meal when you feel low on energy and/or time. And if you love this recipe, I am sure you will also love this shrimp stir fry with vegetables or this pepper steak stir fry. Combine to serve: Increase the heat to high, then stir in the cooked rice, crumbled scrambled egg, and cooked shrimp along with the water, sugar, chili flakes, paprika, and green onion, and mix thoroughly. Toss for just a minute or two to break up any rice clumps and ensure everything is warmed through. Finally, taste and adjust any of the seasonings to your liking. Then serve and enjoy!
Shrimp: Use 20-24 or 26-30 count raw, peeled, and de-veined shrimp. You can use frozen shrimp, but make sure they’re completely thawed and pat dry. If they have shells, they must be shelled and de-veined first. Rice: Use day-old cooked long-grain rice, like jasmine rice, basmati, or white rice. Short-grain rice will be too sticky/mushy. Pre-cooked frozen and thawed rice will work, too, or even minute rice. Eggs: I used large eggs. Aromatics: A combination of fresh garlic and ginger. Vegetables: Frozen peas, carrots, and onion make a flavorful, nutrient-dense addition. Frozen veg (no need to thaw) will work, too. Soy sauce: Dark soy adds the most flavor, but use low-sodium soy sauce, a combination of both, or tamari/coconut aminos if preferred. Seasonings: I added paprika (regular or smoked) and red pepper flakes (or cayenne/hot sauce). Brown sugar: Just a small amount will balance the flavors. Green onions: (aka scallions) To garnish – the light and green parts. Other fresh herbs, like cilantro, work too. Oil: Use a neutral, high-heat cooking oil like vegetable oil, avocado oil, canola oil, peanut oil, etc. Butter: Unsalted is best – to cook the shrimp. Water.
If using frozen shrimp, submerge the bag of shrimp in a bowl of cold water (NOT warm or hot!) for 20-30 minutes. Then, peel and mince the garlic and ginger and finely dice the onion and carrots. Also, thinly slice the green onions. It’s possible to scramble the eggs directly in the pan, but I prefer them thoroughly mixed first for less separated whites and yolks.
