Shrimp Fried Rice
Shrimp fried rice brings the bold flavors of Japanese hibachi-style cooking straight to your kitchen. This quick and easy recipe captures the perfect balance of tender shrimp, aromatic vegetables, and crispy rice with minimal effort.
By frying the shrimp first in oil and using the flavorful shrimp oil to cook the rice, each bite bursts with savory goodness. The addition of day-old rice ensures that the grains fry to perfection, creating that irresistible crispy texture.
With the help of frozen mixed vegetables and a few simple steps, you can recreate this comforting dish in no time. Whether enjoyed as a meal on its own or paired with other favorites, it’s sure to satisfy any craving.
Shrimp Fried Rice – Ingredients
Olive oil: Essential for sautéing, it adds a smooth richness while providing a flavorful base for the shrimp and vegetables.
Shrimp: The star of the dish, offering tender, sweet seafood flavor that perfectly complements the crispy rice.
Garlic powder: A subtle, savory depth that enhances the shrimp and brings out the umami in the dish.
Mixed vegetables: Convenient and vibrant, these vegetables offer both color and a satisfying crunch, adding freshness to the fried rice.
Soy sauce: A key seasoning that infuses the rice with a savory, slightly salty profile, balancing the richness of the shrimp and butter.
Eggs: Soft-scrambled, they bring a creamy texture, binding the rice together and adding a comforting, velvety finish.
Shrimp Fried Rice – Recipe Tips
- Use Day-Old Rice: For the best texture, use cold, day-old rice. Fresh rice tends to be too moist and sticky for frying, while day-old rice is drier, which helps achieve that desirable crispy texture. If you don’t have leftovers, spread the cooked rice out on a baking sheet to cool before using it.
- Adjust Soy Sauce to Taste: Soy sauce is a key ingredient in fried rice, but its saltiness can vary. Start with the recommended amount and taste as you go, adjusting to your preference. If you prefer a lighter flavor, opt for low-sodium soy sauce.
- Cook the Shrimp Separately: Cooking the shrimp separately before adding them back into the rice ensures they stay tender and juicy. Overcooking the shrimp can lead to a rubbery texture, so keep an eye on them during the initial cooking phase, as they only need a few minutes.
What to Serve with Shrimp Fried Rice
- Crispy Spring Rolls: Pair your shrimp fried rice with crispy spring rolls for a delightful crunch. The light, fresh vegetables wrapped in a thin, crispy skin contrast beautifully with the savory richness of the fried rice, offering a satisfying textural balance. Dip them in a tangy sweet chili sauce for an extra burst of flavor.
- Grilled Vegetables: Grilled vegetables such as zucchini, bell peppers, or asparagus make a perfect side to complement the bold flavors of shrimp fried rice. The smoky char from the grill enhances the vegetables, adding a slight bitterness that balances the savory profile of the rice. A drizzle of sesame oil or soy sauce brings it all together.
- Ginger-Lime Salad: A refreshing salad with thinly sliced cucumber, carrots, and a light ginger-lime dressing will add a crisp, zesty contrast to the rich shrimp fried rice. The freshness and acidity of the salad will help cut through the richness of the fried rice, making for a harmonious meal.
FAQ
1. Can I use frozen shrimp?
Yes, frozen shrimp works perfectly for this recipe. Just make sure to thaw them thoroughly before cooking. This helps them cook evenly and ensures they remain tender in the final dish.
2. Can I make this recipe vegetarian?
Absolutely! Simply omit the shrimp and substitute it with tofu, tempeh, or even more vegetables like mushrooms or broccoli. You can still achieve a delicious fried rice without the seafood.
3. What type of rice is best for fried rice?
Jasmine rice or any long-grain white rice works best for fried rice. They have the ideal texture, allowing each grain to separate and fry up nicely without becoming too sticky.
4. Can I make this dish in advance?
While fried rice is best served fresh, you can make it ahead of time and store it in an airtight container in the refrigerator for up to two days. To reheat, simply toss it in a skillet over medium heat, adding a splash of soy sauce or a bit of water to revive its moisture.
Shrimp Fried Rice
Ingredients
- 1 pound medium shrimp peeled and deveined, thawed if frozen
- 6 cups cooked jasmine or other long-grain white rice preferably cold and day-old
- 2 tablespoons unsalted butter
- ¼ cup soy sauce or to taste
- 4 large eggs
- 1 medium onion diced
- 1½ cups frozen mixed vegetables such as carrots, peas, corn, and green beans
- ¼ cup olive oil plus more as needed
- ½ teaspoon garlic powder
- Salt to taste
Instructions
- Cook the Shrimp: Begin by heating a large nonstick or cast-iron skillet over high heat. Add olive oil, followed by the shrimp, seasoning them with salt and garlic powder. Stir occasionally until the shrimp turn golden and opaque, about 2 to 4 minutes. Once cooked, transfer the shrimp to a plate and set aside, leaving behind the flavorful oil in the pan.
- Sauté the Vegetables: In the same skillet, add the diced onion and mixed vegetables, cooking them for 1 to 2 minutes until the onion softens but retains a slight crunch, and the vegetables are mostly thawed. Add the rice and soy sauce, stirring occasionally. Continue cooking until the rice is well-mixed and begins to crisp on the bottom, 5 to 7 minutes. Taste and adjust the seasoning with additional soy sauce as needed.
- Scramble the Eggs: Push the rice mixture to one side of the pan and lower the heat to medium. On the empty side, melt the butter, then crack the eggs into the pan. Stir vigorously to scramble the eggs, cooking them until they are just set but remain soft and tender, about 1 minute. Incorporate the scrambled eggs into the rice, then add the reserved shrimp and any juices that have accumulated. Remove the pan from the heat.
- Crisp and Serve: Let the fried rice sit for a few minutes, allowing it to crisp further in the pan’s residual heat. If you’re preparing a side of yum yum sauce, now is the ideal time to make it. Drizzle the sauce over the fried rice in the skillet, leaving some on the side for dipping the shrimp if desired. Serve hot.
