Shrimp Fried Rice Recipe
This shrimp fried rice offers the perfect balance of Chinese takeout flavors in a simple, quick-to-make recipe that’s ready in just 20 minutes. It’s the ultimate stir-fry dish for a satisfying dinner!
Print
Pin
Servings: 6
Ingredients
- ½ teaspoon minced ginger
- 2 garlic cloves minced
- 3 tablespoons tamari soy sauce or coconut aminos
- 3 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
- ½ small onion diced
- 1 pound large shrimp peeled and deveined
- 4 cups cooked white rice
- 2 green scallions thinly sliced (white and green parts separated)
- ½ teaspoon ground white pepper
- 3 large eggs beaten
- 1 teaspoon kosher salt
- 1 ½ cups frozen peas and carrots
Instructions
- Season the shrimp: In a medium bowl, sprinkle the shrimp with kosher salt and white pepper. Set aside.
- Sear the shrimp: Warm 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer, cooking for 1 to 2 minutes per side until they turn opaque and are just cooked through. Transfer to a plate.
- Cook the aromatics: In the same pan, add the remaining avocado oil. Stir-fry the diced onion, white parts of the scallions, minced garlic, and ginger for about 1 minute, until fragrant.
- Sauté the vegetables: Incorporate the frozen peas and carrots directly into the pan and stir-fry for 1 to 2 minutes until heated through.
- Prepare the eggs: Push the vegetables to one side of the pan. Pour in the beaten eggs, scrambling them quickly until they become soft and fluffy.
- Combine the rice and seasoning: Add the cooked rice, shrimp, tamari soy sauce, and sesame oil to the pan. Stir-fry everything together for about 2 minutes, ensuring the rice and shrimp are thoroughly heated.
- Finish and garnish: Fold in the green parts of the scallions just before serving.
Notes
For best results, use day-old rice to achieve the perfect fried rice texture. Adjust seasoning as needed based on personal preference.