Description
A quick and flavorful Shrimp Fried Rice recipe ready in just 20 minutes, featuring tender shrimp, fresh vegetables, and fragrant seasonings for a perfect weeknight dinner.
Ingredients
Scale
Shrimp
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables and Aromatics
- ½ small onion diced
- 2 green scallions thinly sliced (white and green parts separated)
- 2 garlic cloves minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
Other Ingredients
- 3 tablespoons avocado oil
- 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 kosher salt and ground white pepper. Set aside.
- Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds until just cooked through and opaque. Remove shrimp to a plate.
- Add the aromatics: Add the diced onion, white parts of the sliced green onions, minced garlic, and minced ginger to the wok. Stir-fry for about 1 minute until fragrant.
- Cook the veggies: Add the frozen peas and carrots directly (no need to thaw) and stir-fry for 1 to 2 minutes until warmed through.
- Cook the eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble quickly until soft and pillowy.
- Stir-fry the rice, seasoning, and shrimp: Add the cooked white rice, seared shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil to the wok. Stir-fry everything together until rice and shrimp are heated through, about 2 minutes.
- Garnish with green onions: Stir in the green parts of the sliced green onions. Serve immediately.
Notes
- This dish can be eaten with chopsticks or a fork, whichever you prefer.
- Using low sodium tamari or coconut aminos helps control the salt content.
- Make sure to use day-old cooked rice or cooled cooked rice to avoid soggy fried rice.
- You can substitute avocado oil with other neutral oils like vegetable or canola oil.
- For spicier variation, add a pinch of chili flakes or a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 3 g
- Sodium: 1354 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 177 mg
