Shrimp Fried Rice (Printable Version)
Savory one-pan dish with juicy shrimp, fluffy jasmine rice, eggs, and vegetables in a flavorful soy-garlic-sesame sauce.
# Ingredients:
→ For the Shrimp
01 -
900g raw shrimp, peeled and deveined
02 -
1 tbsp garlic powder
03 -
3 tbsp low-sodium soy sauce
04 -
½ tsp salt
05 -
½ tsp black pepper
→ For the Veggies & Rice
06 -
1 tbsp sesame oil
07 -
2 cloves garlic, minced
08 -
1 cup frozen peas and carrots
09 -
2 cups cooked jasmine rice, chilled overnight
10 -
3 eggs, lightly beaten
11 -
3 green onions, chopped
→ For the Sauce
12 -
3 tbsp low-sodium soy sauce
13 -
2 tsp rice vinegar
14 -
2 tsp sriracha (optional)
15 -
½ tsp sesame oil
# Steps:
01 -
Cook jasmine rice according to package instructions. Spread on a plate or tray, cool completely, then refrigerate overnight. Cold rice creates optimal texture and prevents mushiness in the final dish.
02 -
Heat a large skillet or wok over medium-high heat with a light coating of oil. Add shrimp with garlic powder, soy sauce, salt, and black pepper. Cook for 1-2 minutes per side until pink and opaque. Remove from pan and set aside.
03 -
In the same pan, pour in beaten eggs. Stir quickly to create soft curds. Once cooked, transfer to the plate with the shrimp.
04 -
Add a small drizzle of sesame oil to the pan. Add minced garlic, frozen peas, and carrots. Cook for 2-3 minutes until fragrant and heated through.
05 -
Add the chilled rice to the pan, breaking up any clumps with a spatula. Allow rice to sit undisturbed for 1-2 minutes to develop a light crust, then stir to incorporate with vegetables.
06 -
Return shrimp and eggs to the pan. Add soy sauce, rice vinegar, and sriracha if using. Stir thoroughly and cook for another 2-3 minutes until all ingredients are evenly coated and heated through.
07 -
Remove from heat. Drizzle with a small amount of sesame oil for deeper flavor if desired. Garnish with chopped green onions and serve immediately or portion into meal prep containers.
# Notes:
01 -
This dish keeps well in the refrigerator for up to 4 days, with flavors that continue to develop.
02 -
For best texture, use rice that has been cooked and chilled at least several hours or overnight.
03 -
Can be frozen for up to 2 months, though rice texture may soften slightly and shrimp may become firmer after thawing.
04 -
If freezing, cool completely and store in airtight containers. Thaw overnight in refrigerator and reheat in skillet for best results.