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All the cooked ingredients have been mixed together with the brown, soy sauce mixture. It all sits in a frying pan with a teal handle.
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5 — Votes 4 votes

Shrimp Fried Rice

This shrimp fried rice is the easiest (and yummiest!) way to use up all of the leftover rice + veggies in your fridge.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Diet: Gluten Free
Servings: 5 servings
Author: Cassy Joy Garcia

Ingredients

  • 1 tablespoon extra-virgin olive oil or ghee
  • 1 large shallot, or ½ of an onion, diced
  • 1- inch piece of fresh ginger, peeled and grated
  • 3 cloves of garlic, grated
  • 1 cup carrots, shredded
  • 1 cup snow peas
  • 1 bunch green onions, cut into 1-inch long pieces
  • 1 pound shrimp, peeled and deveined
  • 1 egg
  • 4 cups white rice, cooked
  • ¼-⅓ cup soy sauce, or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 1 tablespoon plus 1 teaspoon sesame oil
  • ¼ teaspoon red pepper flakes

Instructions

  • Heat the olive oil in a skillet over medium-high heat. Once the oil runs thin, add the shallot and cook for 2-3 minutes, until translucent.
  • Add the ginger, garlic, carrots, green onions, and snow peas. Cook for about 3-4 minutes, until the carrots and peas are softened. Remove them from the pan and set aside.
  • Add the shrimp to the pan and cook for about 2 minutes, then flip and cook for 2-3 more minutes, until the shrimp begins to curl in on itself. Once cooked, remove from the pan and set aside.
  • Crack the egg in the pan and use a silicone spatula to scramble it until just done. Remove from the pan and set aside.
  • Add the rice to the pan in an even layer and don't touch until slightly crispy. Then flip the rice to crisp on the other side.
  • Add the shrimp, veggies, egg, soy sauce, rice vinegar, fish sauce, sesame oil, and red pepper flakes to the pan with the rice. Toss to combine.
  • Fry the rice over medium/low heat for 3-5 minutes longer, until it crisps on the bottom layer. Serve and enjoy!

Nutrition

Calories: 500kcal | Carbohydrates: 73.6g | Protein: 33.9g | Fat: 7.8g | Saturated Fat: 1.4g | Cholesterol: 183.2mg | Sodium: 573.8mg | Fiber: 11g | Sugar: 5.5g