Description
This Shrimp Fried Rice recipe is a quick and flavorful dish that can be whipped up in just 20 minutes. Loaded with juicy shrimp, tender vegetables, fluffy rice, and savory seasonings, it’s a satisfying meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
For the Fried Rice:
- 3 tablespoons avocado oil
- 1/2 small onion, diced
- 2 green scallions, white parts thinly sliced, green parts separated
- 2 garlic cloves, minced
- 1/2 teaspoon minced ginger
- 1 1/2 cups frozen peas and carrots
- 3 large eggs, beaten
- 4 cups cooked white rice
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the shrimp: In a medium bowl, season the shrimp with salt and pepper. Set aside.
- Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Cook the shrimp for 1-2 minutes on one side, flip, and cook for another 30 seconds. Remove to a plate.
- Add the aromatics: Stir-fry the onion, white parts of green onion, garlic, and ginger until fragrant.
- Cook the veggies: Add frozen peas and carrots, stir-fry until warmed through.
- Cook the eggs: Push veggies aside, scramble eggs until soft.
- Stir-fry the rice, seasoning, and shrimp: Add rice, shrimp, soy sauce, sesame oil. Stir-fry until heated through.
- Garnish and serve: Stir in green parts of green onions before serving.
Notes
- You can enjoy this dish with chopsticks or a fork.
- Consider the differences between tamari, soy sauce, and coconut aminos for your preferred flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 235mg
