Description
This Shrimp Fried Rice recipe is a quick and flavorful one-pan meal featuring tender, perfectly seared shrimp, fresh vegetables, fluffy eggs, and fragrant aromatics. Made with cooked white rice and seasoned with tamari soy sauce and toasted sesame oil, it’s a delicious and satisfying dish ready in just 20 minutes—perfect for busy weeknights or a tasty meal anytime.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables & Aromatics
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
Other Ingredients
- 3 tablespoons avocado oil (divided)
- 4 cups cooked white rice (preferably cold)
- 3 large eggs, beaten
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with kosher salt and ground white pepper. Toss well to coat the shrimp evenly and set aside to marinate briefly.
- Sear the Shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes on one side. Flip the shrimp and cook for an additional 30 seconds, or until the shrimp turn just opaque. Remove the shrimp from the pan and place them on a plate, setting aside for later use.
- Add the Aromatics: In the same wok or skillet, add the diced onion, the white parts of the scallions, minced garlic, and minced ginger. Stir-fry these aromatics for about 1 minute until fragrant and slightly softened.
- Cook the Veggies: Add the frozen peas and carrots directly from the freezer to the wok. Stir-fry the vegetables for 1 to 2 minutes until they are warmed through but still retain a slight crunch.
- Cook the Eggs: Push the cooked vegetables to one side of the wok to create space. Pour the beaten eggs into the empty side and scramble them gently until they are softly set, approximately 1 minute.
- Stir-Fry the Rice and Shrimp: Add the cooked white rice, the seared shrimp, tamari soy sauce or coconut aminos, and toasted sesame oil to the wok. Stir thoroughly to combine all ingredients evenly. Continue cooking for another 2 minutes, allowing the rice to heat through and absorb the flavors.
- Garnish and Serve: Finally, toss in the green parts of the scallions and mix gently. Serve the shrimp fried rice hot and enjoy immediately for the best flavor and texture.
Notes
- For best texture, use cold, day-old cooked rice to prevent clumping and achieve a better fried rice consistency.
- Adjust soy sauce amount according to taste and salt preference.
- Use tamari soy sauce for a gluten-free option to accommodate dietary restrictions.
- If unavailable, substitute avocado oil with another high smoke point oil like vegetable or grapeseed oil.
- To make this dish spicier, add chili flakes or a dash of hot sauce during the stir-fry step.
- Ensure shrimp is cooked just until opaque to avoid overcooking and rubbery texture.
