Shrimp Fried Rice

$- 1 cup jasmine rice (cooked and cooled) - 200g shrimp, peeled and deveined - 2 tablespoons vegetable oil - 1 small onion, chopped - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 cup frozen peas and carrots mix - 2 eggs, beaten - 3 tablespoons soy sauce - 1 tablespoon sriracha (adjust for heat preference) - 1 teaspoon sesame oil - 2 green onions, sliced - Salt and pepper to taste - Lime wedges for garnish - Extra green onions for a pop of color This shrimp fried rice recipe serves four people. Each serving contains approximately: - Calories: 350 - Protein: 20g - Carbohydrates: 40g - Fat: 12g - Fiber: 3g This dish is a great source of protein and is balanced with vegetables. Enjoy it as a filling meal any time of the day! To start, heat 1 tablespoon of vegetable oil in a large skillet or wok. Make sure the heat is medium-high. Add the shrimp and season them with a pinch of salt and pepper. Cook the shrimp until they turn pink, about 2 to 3 minutes. When they are done, remove them from the pan and set them aside. This step ensures your shrimp stay juicy and flavorful. In the same skillet, add the other tablespoon of vegetable oil. Sauté the chopped onion and minced garlic for about 2 minutes. You want them to smell good and look translucent. Next, add the diced bell pepper and the frozen peas and carrots mix. Cook these for 3 to 4 minutes until they soften. This mix of colors adds great taste and nutrition. Now, push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them with the veggies. Add the cooled jasmine rice next, breaking any clumps. Stir everything well. Pour in the soy sauce, sriracha, and sesame oil, then toss in the cooked shrimp. Mix until everything is hot and well combined. Finally, remove the skillet from heat and stir in the sliced green onions for a fresh crunch. Adjust with more salt, pepper, or sriracha to taste. Enjoy this simple and savory shrimp fried rice that is sure to impress! To make great shrimp fried rice, start with jasmine rice. Cook it ahead of time. Use 1 cup of water for every cup of rice. After cooking, let it cool. This helps the rice grains stay separate. If you don’t cool the rice, it can turn mushy. You can also use day-old rice for best results. It’s drier and works well in stir-frying. Soy sauce is key for flavor. Use 3 tablespoons to season your fried rice. If you like heat, add sriracha, starting with 1 tablespoon. Sesame oil adds a nice nutty taste. Mix these in to boost the dish. You can also add lime juice for a fresh zing. Just squeeze some lime wedges on top before serving. One mistake is overcrowding the skillet. This can lead to steaming instead of frying. Cook the shrimp and veggies in batches if needed. Another mistake is not seasoning the rice. Always add salt and pepper to enhance taste. Lastly, don’t skip the green onions. They add crunch and freshness. Remember, small details make your shrimp fried rice shine! {{image_2}} You can use different types of rice for this dish. Brown rice adds a nutty flavor. Cauliflower rice is a great low-carb option. For protein, shrimp is tasty, but chicken or tofu works well too. Just cook them like the shrimp. Adjust the cooking time for chicken to ensure it’s cooked through. Feel free to add more veggies! Broccoli, snap peas, or corn add color and crunch. Try adding spices like ginger for warmth or chili flakes for heat. You can also mix in fresh herbs like cilantro for extra flavor. Just aim for a good balance. To make this dish vegetarian, remove the shrimp and eggs. Use tofu or tempeh instead. For a vegan option, skip the eggs and add more veggies. You can also try using nutritional yeast for a cheesy flavor. This keeps it healthy and delicious for everyone! To keep your shrimp fried rice fresh, store it in an airtight container. Let it cool to room temperature before sealing. This step helps prevent moisture buildup. Place it in the fridge if you plan to eat it within a few days. Aim to eat leftovers within three days for the best taste. Reheat your shrimp fried rice in a skillet or microwave. If using a skillet, add a splash of water or oil. Heat over medium heat, stirring often. This method keeps the rice from getting dry. If you use a microwave, cover your dish with a damp paper towel. Heat in short bursts, stirring in between, until hot. You can freeze shrimp fried rice for later use. First, let it cool completely. Then, portion it into freezer-safe bags. Be sure to squeeze out excess air before sealing. Label the bags with the date. Frozen shrimp fried rice lasts up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use uncooked shrimp. Just cook them first. Heat a skillet and add oil. Cook the shrimp until they turn pink, about 2-3 minutes. This step adds great flavor and texture. I recommend jasmine rice for fried rice. It has a nice aroma and fluffy texture. You can use leftover rice, too. Freshly cooked rice can be too sticky. Let it cool for better results. To add heat, mix in more sriracha. You can also add red pepper flakes or diced jalapeños. Adjust the spice level to fit your taste. A little heat can boost the dish's flavor and excitement. In this article, we covered the key ingredients for shrimp fried rice, from shrimp to veggies. I shared step-by-step instructions for perfect cooking. We explored tips to enhance flavor and avoid mistakes. You can even try variations like making it vegan. Remember to store leftovers properly and reheating them right. Experiment with the recipe and make it your own. Enjoy your cooking journey, and have fun with shrimp fried rice!$

Dive into flavor with this Shrimp Fiesta Fried Rice recipe! This quick and easy dish combines juicy shrimp, colorful veggies, and fragrant jasmine rice for a meal that’s both satisfying and delicious. With just 25 minutes of prep time, you’ll have a vibrant, mouthwatering dinner ready to impress. Explore the complete recipe now and bring this exciting twist to your dinner table tonight!

Print Recipe Save Recipe

Ingredients

1 cup jasmine rice (cooked and cooled)

200g shrimp, peeled and deveined

2 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup frozen peas and carrots mix

2 eggs, beaten

3 tablespoons soy sauce

1 tablespoon sriracha (adjust for heat preference)

1 teaspoon sesame oil

2 green onions, sliced

Salt and pepper to taste

Lime wedges for garnish

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook until they turn pink and are cooked through, about 2-3 minutes. Remove from the pan and set aside.

In the same skillet, add the remaining tablespoon of oil. Sauté the onion and garlic until fragrant and translucent, about 2 minutes.

Add the diced bell pepper and the frozen peas and carrots mix to the skillet. Sauté for another 3-4 minutes until the vegetables are tender.

Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Mix the eggs with the vegetables.

Add the cooled jasmine rice to the skillet and stir everything together, breaking up any clumps of rice.

Stir in the soy sauce, sriracha, and sesame oil. Add the cooked shrimp back to the skillet and toss everything until well combined, heating through.

Remove from heat and stir in the sliced green onions for a fresh crunch. Adjust seasoning with more salt, pepper, or sriracha if desired.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve the shrimp fried rice in a large bowl or plate, garnished with lime wedges on the side. Sprinkle extra green onions on top for a pop of color and freshness.