Shrimp Fried Rice. This is a quick and easy shrimp fried rice recipe that my kids all love! Make sure to use leftover, day old rice when making fried rice. Set aside to sit for ten minutes at room.
Heat a wok or large heavy skillet over high heat. This shrimp fried rice recipe was very simple to follow, a breeze to make, and makes a very flavorful dish! The recipe's simple nature allows the cook the flexibility of adding other ingredients if they so desire. You can have Shrimp Fried Rice using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Shrimp Fried Rice
- Prepare 2 Tbsp of vegetable oil.
- You need 2 of plates cooked white rice (leftover rice, put in the refrigerator for a night, is recommended).
- Prepare 250 gr of shrimps, peeled and deveined.
- Prepare 50 gr of frozen peas.
- Prepare 50 gr of frozen corn.
- Prepare 1 of medium carrot, small diced.
- It's 2 cloves of garlic, minced.
- It's 2 Tbsp of soy sauce.
- Prepare 1/2 tsp of salt or to taste.
- You need 1/4 tsp of white pepper powder or to taste.
- You need 2 stalks of green onions, thinly sliced.
- Prepare 1/2 Tbsp of sesame oil.
In my batch of rice, I added peas, extra bean sprouts, and cooked the eggs prior to adding them to the rice.. Skip takeout and make this delicious Shrimp Fried Rice Recipe at home in minutes. The shrimp and veggies have the best flavor to make the perfect meal everyone will go crazy over. We absolutely love to get Chinese food and fried rice is a favorite around here.
Shrimp Fried Rice instructions
- Heat the oil in the wok over medium-high heat. Sauté garlic until fragrant. Add carrot, corn, and peas. Keep stirring occasionally..
- Add shrimps and cook until the shrimps change color..
- Add rice. Then season with soy sauce, salt, and pepper. Test the taste..
- Add green onions and sesame oil to get the special smell of the sesame oil. Yum! 😋.
Fried Rice is our favorite way to use leftover rice. If you love this, don't miss our popular Chicken Fried Rice. This post may contain affiliate links. As eggs set, lift edges, letting uncooked portion flow underneath. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
