Shrimp Fried Rice

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This quick and easy homemade shrimp fried recipe is loaded with peas, carrots, eggs, and succulent shrimp in every bite. Who needs takeout?!

Prep: 10

Cook: 15

Total: 25

Servings: servings

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Ingredients

1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
1 teaspoon cornstarch
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons canola oil grapeseed oil, or peanut oil, divided
3 green onions thinly sliced, about ½ cup, white and green parts divided
2 tablespoons unsalted butter divided
4 large eggs beaten
3 cups COLD leftover brown rice
3 tablespoons low sodium soy sauce plus additional for serving
2 teaspoons sesame oil toasted or untoasted
1 (12-ounce) bag frozen peas and carrots about 1 ½ cups, no need to thaw

Instructions

Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
Drizzle the soy sauce and sesame oil over the top . Stir to combine.
Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.

Notes

TO STORE: Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
TO FREEZE: Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.

Nutrition

Serving: 1of 4Calories: 497kcalCarbohydrates: 37gProtein: 33gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 361mgPotassium: 556mgFiber: 3gSugar: 1gVitamin A: 562IUVitamin C: 2mgCalcium: 127mgIron: 3mg