Shrimp Fried Rice Recipe

Make delicious Shrimp Fried Rice at home with tender shrimp, flavorful rice, and vibrant vegetables. This easy recipe delivers restaurant-quality fried rice that’s perfect for quick dinners or meal prep. Customize with your favorite proteins and veggies for a family-friendly dish!

Ingredients

For the Rice:

• 1 cup uncooked white long-grain rice (see notes)
• 2 cups chicken broth

For the Sauce:

• ¼ cup soy sauce
• ¼ cup chicken broth
• 1 tablespoon honey (can substitute brown sugar)
• 1 teaspoon hot sauce
• ½ teaspoon sesame oil (optional)
• ⅛ teaspoon ground ginger

For the Stir-Fry:

• 1-2 tablespoons peanut oil (can substitute olive or canola oil)
• 1 lb. uncooked shrimp (see notes)
• ¼ teaspoon paprika
• 1 tablespoon butter
• 2 eggs, whisked very well
• ½ cup dry white wine (see notes)
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• ¾ cup frozen peas
• ¾ cup frozen carrots
• 3-4 green onions, diced

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Instructions

Prepare the Sauce and Marinate the Shrimp:

1. In a small bowl, combine the sauce ingredients and mix well.
2. If using frozen shrimp, thaw completely, pat dry, and remove the shell, tail, and veins if necessary. Sprinkle shrimp with paprika.
3. Place shrimp in a medium bowl and toss with 2 tablespoons of the prepared sauce. Set aside.

Cook the Rice:

1. Bring chicken broth to a boil in a saucepan. Add the rice, submerge it, and return to a boil. Cover the pot and reduce heat to a gentle simmer (medium-low). Steam for 15 minutes.
2. Check if the liquid is absorbed and the rice is cooked. If not, simmer for an additional 5 minutes. Once done, turn off the heat.
3. Optional: Let the rice sit with the lid on for 10 minutes for extra fluffiness and easier removal from the pot.
4. Spread the cooked rice on a tray and transfer to the refrigerator to cool completely. Dry, cold rice works best for fried rice.

Scramble the Eggs:

1. Melt butter in a nonstick skillet over medium-low heat. Add the whisked eggs and cook until just set. Remove and set aside.

Stir-Fry:

1. Heat the oil in a wide skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side. Transfer the shrimp to a plate. They will cook further when added back later.
2. Reduce heat to medium and add the wine to deglaze the pan. Use a spatula to scrape the bottom and sides of the skillet. Let the wine reduce by half, about 3-4 minutes.
3. Add the onions and cook for 2-3 minutes. Stir in the garlic, peas, and carrots (it’s okay if still frozen) and cook for 1 minute.
4. Add the cold rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes until the rice is evenly coated and browned, and most of the liquid is absorbed.
5. Reduce heat to medium and return the shrimp, scrambled eggs, and green onions to the skillet. Toss everything together until heated through. Remove from heat and serve!

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Why You’ll Love This Recipe

• Restaurant Quality at Home: This fried rice rivals your favorite takeout spot.
• Customizable: Adjust spice levels and ingredients to suit your taste.
• Easy to Prepare: With minimal prep, this dish comes together quickly.
• Complete Meal: Protein, veggies, and carbs all in one bowl.

Tips

• Use Cold Rice: Chilled, dry rice ensures the best texture for fried rice.
• Prep Ahead: Measure and prepare ingredients before starting for a smooth cooking process.
• Choose the Right Shrimp: Use medium to large shrimp for the best texture and flavor.
• Deglaze the Pan: Don’t skip the wine—it adds depth and cleans the pan.

Variations and Substitutions

• Protein: Swap shrimp for chicken, tofu, or pork.
• Vegetables: Add mushrooms, broccoli, or bell peppers for variety.
• Grain Options: Use brown rice, cauliflower rice, or quinoa for a twist.
• Flavor Boost: Add a splash of oyster sauce or a pinch of five-spice powder.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh peas and diced carrots can be used; just adjust cooking time accordingly.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a splash of broth if needed.

Q: Can I make this gluten-free?
A: Yes, use gluten-free soy sauce and ensure all other ingredients are gluten-free.

Serving and Suggestions

• Serve with egg rolls or spring rolls for a complete meal.
• Pair with a simple cucumber salad for a refreshing side.
• Garnish with sesame seeds or additional green onions for extra flair.