shrimp and rice recipes
This quick and flavorful shrimp fried rice is perfect for a weeknight dinner. Packed with vibrant vegetables and succulent shrimp, it's a complete meal that can be ready in under 30 minutes.
Equipment
- 1 Large skillet or wok
- 1 Cooking spoon or spatula
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 cups cooked Jasmine rice Preferably day-old for best texture.
- 1 pound shrimp, peeled and deveined
- 1 cup mixed vegetables Like peas, carrots, and corn.
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 eggs
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon sesame oil Optional.
- Salt and pepper To taste.
Instructions
- Begin by preparing all your ingredients. If using day-old rice, break it up gently with your hands to separate the grains.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are opaque. Remove the shrimp from the pan and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender.
- Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix everything together.
- Add the cooked rice to the skillet, along with the cooked shrimp. Pour in the soy sauce and sesame oil, if using. Stir everything together, ensuring the rice is evenly coated with the sauce. Cook for an additional 3-4 minutes, allowing the rice to fry slightly.
- Finally, add the chopped green onions and season with salt and pepper to taste. Give it a final stir before serving.
Notes
For a spicier version, add some red pepper flakes or chili sauce when cooking the shrimp.
Feel free to customize the vegetables based on your preference or what you have available.
This dish is also great for using leftover rice and shrimp.