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Shrimp Fried Rice

Shrimp Fried Rice

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Gently break up the lumps in the rice with the back of a spoon or fork. In a small bowl, combine the soy sauce, fish sauce, sesame oil, white pepper, and salt, to taste. Set aside.

Heat ½ tablespoon of the oil in a wok or skillet over high heat. Season the eggs with a pinch of salt. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Remove from heat and set aside. Clean out the wok or skillet.

Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the garlic and ginger and stir-fry until they become light brown in color or aromatic. Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque, then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.

Stir in the soy sauce mixture, blending it well with the rice. Return the cooked eggs to the wok or skillet, stir to combine with the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, remove from heat and serve immediately.

Spicy Shrimp Fried Rice

Posted By Savita

Spicy Shrimp Fried Rice loaded with vegetables and fried with Asian seasonings for the best homemade one-pot fried rice dinner ever!

Just 15 minutes start to finish.. Shrimp fried rice are my favorite ditch-the-delivery dinner on busy weekdays. A batch of cooked rice, shrimp, veggies, and spices get magic-bath in wok and turn into a scrumptious meal. My favorite part? Kitchen smells like - waiting for order in Asian Restaurant!!

Oh, and I'm also sharing some easy tips to fry perfect Fried Rice every time and thaw shrimp without cooking it in pouch. :) Read on.

Recently we visited an authentic Thai place near-by. Gosh they sell so good Tofu Soup. Everyone was just crazy for it.. including me.. no kidding. And names of dishes were so authentic that we did not know what to order. lol!!

With every sip of that spicy aromatic soup. I just kept reading the ingredients. (In mind of course. no one publish'em in menu guys!) )

Since we moved from San Diego to Orange, we often miss our favorite food joints near that area. Now, San Diego is 1 hours drive. So it has become an occasional thing. After relocating, I started making a lot of my favorite dishes there at home and Shrimp Fried Rice are one of them.

In Orange, Asian Cuisine is far more popular and authentic than I expected. This restaurant is best example of that. They served pile-high bowl of rice that we had a big-box leftovers. All I was thinking while driving back home is: Shrimp Fried Rice for lunch tomorrow!! Since these are ready under 20 minutes. I had no excuse not to use the leftovers. :)

I start by getting all ingredients ready for the fried rice. Asian or Indian cuisine, anything which needs more than one ingredients, I always take out and measure everything in advance.

Specially, these fried rice. they transform from rice to "fried rice" so so quickly that round-trip to pantry to get spices is big no-no.

I start by heating oil and sesame oil in pan, until they reach smoking point. really really hot. This will cook every thing fast yet not mushy but delicious crisp tender. You know like we get in Asian eateries?! Everything piping hot, cooked yet crisp and crunchy. yummy!

It is very important to season the shrimp before it goes into pan. In such hot oil, shrimp will not take more than 4-5 minutes to cook. I watch it closely. Just when it is curled and pink from all sides. Shrimp is ready to take out.

The best thing I like about Shrimp fried rice or fried rice in general is that I can throw any vegetables of my choice. Like today I picked snap peas, green peas, bell peppers and onion. This veggie medley keeps changing depending upon fresh produce in my fridge.

Just after shrimp is ready, I add the veggies and lots of garlic and ginger. Honestly, chunky garlic and ginger make these rice worth-every-bite for me. You can say, I'm addicted to it.

The moment, rice goes in, fried rice are ready in next 2 minutes.

How quick is that! Looove it.

Secret to Best Fried Rice, Everytime!!

Now, secret to making perfect fried rice is in just right cooked and moisture-dried rice. Trust me, mushy rice are always an epic failure in fired rice. To dry-out moisture, I either spread the rice on a wide plate for 15-20 minutes or cook'em a night in advance.

In short, a day-old leftover rice are THE BEST friends of Fried Rice. Since there is no moisture- oil, veggies, soy sauce, and other seasoning do not make rice soggy and flavor every grain. Then, in hands of expert. even simple veggies, shrimp and plain old rice turn into a best fried rice dinner ever!!

Frozen Shrimp? No Problem!

Shrimp is the one seafood product that I always have frozen in refrigerator. And let me share with you best way to thaw frozen shrimp.
1) Just take is out of freezer and put in refrigerator in the morning. By evening, shrimp will thaw and still will not go bad or smell nasty.

2) If you have an unpredictable schedule or just are lazy like I'm (always), just submerge the pack of shrimp (don't remove from package) in lukewarm water for 20 minutes. By the time you prep for dinner and set the dinner table, shrimp will be ready to go.

So have you all tools. get ready to be an expert at cooking fried rice, thaw some Shrimp and serve a scrumptious Fried Rice dinner tonight.

Authentic Chinese Shrimp Fried Rice

How To Make Better Than Takeout Authentic Shrimp Fried Rice:

What do you need to make this healthy shrimp fried rice?

  • shrimp
  • eggs
  • sesame oil
  • vegetable oil
  • rice
  • soy sauce
  • salt and pepper
  • peas and diced carrots
  • Green Onions

Shrimp Fried Rice

Yield: 4 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!


  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 cups cooked rice
  • 2 green onions, sliced


  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper set aside.
  2. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes season with salt and pepper, to taste set aside.
  3. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  4. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Recipe Summary

  • 2 to 3 teaspoons sesame oil
  • 1 pound peeled and deveined shrimp
  • 1 tablespoon stir-fry oil or vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups chopped pineapple
  • 3 to 4 cups cold, cooked long-grain rice
  • 5 green onions, finely chopped
  • 3 tablespoons soy sauce or tamari
  • 1 to 2 teaspoons chili-garlic paste or sriracha
  • 1 teaspoon sesame seeds

Heat wok over high heat until a few drops of water evaporate immediately. Swirl sesame oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add shrimp, and stir-fry 3 minutes or until done. Transfer to a large bowl cover and keep warm.

Heat stir-fry oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic and ginger cook 30 seconds or until fragrant. Stir in pineapple and rice, and stir-fry 1 to 3 minutes or until heated through. Stir in green onions and cooked shrimp.

Combine soy sauce and chili-garlic paste in a small bowl stir into rice mixture. Sprinkle with sesame seeds, and serve immediately.



Fried rice is usually a dish that you make to repurpose the leftover cooked rice from the day before. You want to avoid freshly cooked rice because it is still moist and steamy, which may yield fried rice with a mushy texture. However, if you forget about cooking rice the day before, here is a little trick that I use. I spread a layer freshly cooked rice onto large baking sheets and let the rice air out for about 1 to 2 hours. The grains of rice will dry out during this process.


Shrimp release moisture when you pan fry them. If you cook the shrimp with the vegetables, chances are, you’ll end up with some water at the bottom of your wok or pan. This could lead to mushier fried rice.


You’ll notice in my recipe that I cook 2 eggs separately and then add the last egg after the rice is in the pan. That’s because I like chunks of scrambled egg and a bit of egg coated rice in the dish. You can cook all 3 eggs separately to simplify the recipe.

Do You Have to Use Cold Leftover Rice?

When it comes to fried rice, leftover white rice works nicely, but what if you don’t have any leftover rice? Do you pass on your craving for fried rice that day?

We say no! Don’t deny yourself food cravings. Life is too short for that nonsense.

This is where working in the restaurant business comes in handy. Restaurants, of course, have to pre-cook the rice for fried rice dishes. Otherwise, imagine how inefficient it would be!

For this recipe, we pre-cook the rice with soy sauce, seasonings, and slightly less water to yield fresh-cooked rice—each individual grain perfect and ready to go into Shrimp Fried Rice! Your days of wondering about how to make good takeout-style Shrimp Fried Rice are over. Let’s cook!

Recipe Summary

  • Coarse salt
  • 1 1/2 cups white basmati or other long-grain white rice
  • 2 teaspoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 pound shrimp, peeled, deveined, and coarsely chopped
  • 2 carrots, thinly sliced on the diagonal
  • 2 scallions, sliced on the diagonal, white and green parts separated
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger (from a peeled 1-inch piece)
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (from 2 limes)

In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.

While rice is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium. Add eggs cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4-inch strips.

In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

  • 3 cups leftover steamed rice, chilled in fridge overnight
  • 3 tablespoons oil
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 8 oz. (226 g) shrimp, shelled and deveined
  • 1 cup frozen mixed vegetables, defrost
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 3 dashes ground white pepper, or black pepper
  • salt, to taste
  1. Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
  2. Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
  3. Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
  4. Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are lightly toasted and well "fried." Add the eggs, stir to combine well with the rice. Dish out and serve immediately.

Watch the video: Garlic Shrimp Recipe. Yummy American Garlic Prawns Fry. Quick u0026 Easy Garlic Shrimp Fry By grandpa (June 2022).


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