Description
This Shrimp Fried Rice is a quick and satisfying takeout-style dish made with tender shrimp, fluffy rice, and vegetables. It’s full of savory flavors from soy sauce and sesame oil, and perfect for using up leftover rice or creating a complete meal in under an hour.
Ingredients
- 3 cups water
- 1 ½ cups uncooked white rice
- 4 tbsp vegetable oil
- 1 cup fresh bean sprouts
- ½ cup chopped onion
- 1 ½ cups cooked medium shrimp, peeled and deveined
- 2 large eggs, beaten
- ¼ cup chopped green onion
- 4 tbsp soy sauce
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp sesame oil
Instructions
- Bring 3 cups of water to a boil. Add rice, stir once, cover, and simmer for 20 minutes. Let cool completely.
- Heat a large skillet or wok over medium-high heat for 2 minutes. Add vegetable oil, bean sprouts, and chopped onion. Stir-fry for 3 minutes.
- Add the cooled rice and shrimp. Cook for another 3 minutes, stirring constantly.
- Pour in the beaten eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for 4 more minutes, stirring until eggs are cooked and everything is well mixed.
- Serve hot, garnished with extra green onions if desired.
Notes
- Use leftover rice for better texture and less stickiness.
- Swap shrimp for chicken, tofu, or more vegetables if desired.
- Add peas, carrots, or bell peppers for extra nutrition and color.
- Chili oil or red pepper flakes add a spicy kick.
- Cool rice on a tray before frying to keep grains separate.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stir-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
