Delicious Shrimp Fried Rice Recipe: Transform Your Leftovers

This Shrimp Fried Rice Recipe utilizes leftover rice and shrimp, offering a flavorful, quick, and satisfying meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

4 cups Cooked Rice Leftover rice is ideal; ensure it's chilled and dried to avoid stickiness.

For the Protein

1 lb Shrimp Use fresh or frozen, peeled, and deveined shrimp for the best texture and taste.
2 Eggs They enrich the dish and help bind the ingredients; feel free to substitute with tofu for a vegan option.

For Flavor

1 tbsp Sesame Oil Adds depth and a nutty flavor; feel free to use peanut oil as an alternative.
2 tbsp Canola Oil Perfect for sautéing due to its neutral taste; you can replace it with vegetable oil if needed.
3 tbsp Low-Sodium Soy Sauce This enhances the umami flavor; tamari is a great gluten-free substitute.
1 tbsp Rice Wine Deepens the flavor, but can be omitted or swapped for a splash of vinegar if necessary.

For Vegetables

1 cup Frozen Peas and Carrots No thawing required; these add sweetness and color; feel free to use fresh if available.
½ cup Canned Sweet Corn Brings crunchiness and sweetness; fresh corn works well as a substitute.
2 Green Onions Offers a fresh oniony flavor; chives or shallots can be used instead.
2 cloves Garlic Infuses the dish with aromatic goodness; fresh is best but garlic powder can be used effectively.

For Seasoning

to taste Salt Adjust to your taste preference; optional based on the saltiness of your soy sauce.
to taste Pepper Adjust to your taste preference; optional based on the saltiness of your soy sauce.

Equipment

large non-stick skillet or wok

Method

Step-by-Step Instructions

Heat 2 tablespoons of canola oil in a large non-stick skillet or wok over medium-high heat for about 1-2 minutes.
Add shrimp and cook for about 4-5 minutes until golden-brown and opaque; remove and set aside.
Sauté garlic in the skillet with 1 tablespoon of sesame oil for 30 seconds until fragrant.
Add 1 cup frozen peas, carrots, and ½ cup canned corn; cook for 2 minutes.
Push vegetables aside, scramble 2 eggs on the other side of the skillet for 1-2 minutes.
Return shrimp to the skillet, add 4 cups cooked rice, 3 tablespoons soy sauce, and 1 tablespoon rice wine; stir well for 2-3 minutes.
Cook for an additional 2 minutes, stirring occasionally to avoid clumping.
Transfer to serving plates and garnish with sliced green onions if desired; serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

To enhance flavor, stir in extra soy sauce during reheating if leftovers are used.

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