Best 6 Shrimp Fried Rice I Recipes

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Shrimp fried rice is a classic Chinese dish that can be found in restaurants and homes across the world. It is a versatile dish that can be made with a variety of ingredients, but the key components are shrimp, rice, eggs, and vegetables. The shrimp is typically cooked with a flavorful sauce, and the rice is fried until it is golden brown and fluffy. The vegetables are usually a mix of colorful and crunchy options, such as carrots, peas, and onions. This dish is often served with a side of soy sauce or chili sauce.

This article provides three different recipes for shrimp fried rice, each with its own unique flavor profile. The first recipe is a classic shrimp fried rice that is made with a simple sauce of soy sauce, oyster sauce, and sesame oil. The second recipe is a spicy shrimp fried rice that is made with a flavorful sauce of chili sauce, garlic, and ginger. The third recipe is a vegetarian shrimp fried rice that is made without any shrimp, but still has plenty of flavor from the vegetables and a savory sauce.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.

Let's cook with our recipes!

SHRIMP FRIED RICE I



Shrimp Fried Rice I image

This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 50m

Yield 12

Number Of Ingredients 12

6 cups water
3 cups uncooked white rice
2 eggs, beaten
3 tablespoons sesame oil
1 onion, diced
2 celery, diced
1 pound cooked salad shrimp
3 carrots, diced
1 red bell pepper, diced
¾ cup snow peas, trimmed and halved
1 green bell pepper, chopped
1 teaspoon soy sauce

Steps:

  • In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
  • In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
  • In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced peeled ginger
4 ounces fresh or frozen snow peas (thawed, if frozen), halved
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked white rice

Steps:

  • Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
  • Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

Nutrition Facts : Calories 358 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 194 milligrams, Sodium 431 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 20 grams

SHRIMP FRIED RICE



Shrimp Fried Rice image

This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. -Sandra Thompson, White Hall, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 422mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons peanut oil
1/2 pound medium shrimp, shelled and deveined
2 eggs, beaten with 1 teaspoon sesame oil
1 bunch green onions, finely chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small red bell pepper, finely diced
3 cups cold cooked white rice, broken into separate grains
1/2 cup frozen organic peas, thawed
1/4 pound barbecued pork, cut into 1/2-inch cubes
Salt

Steps:

  • Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
  • Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

SHRIMP FRIED RICE



Shrimp Fried Rice image

Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil, plus more as needed
1 pound peeled and deveined medium shrimp, thawed if frozen
Salt
1/2 teaspoon garlic powder
1 medium onion, diced
1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
1/4 cup soy sauce, or to taste
2 tablespoons unsalted butter
4 large eggs
Yum Yum Sauce, for serving

Steps:

  • Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
  • Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
  • Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
  • Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
  • Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

Tips:

  • Use day-old rice: This will help the rice stay separate and not become mushy.
  • Cook the shrimp properly: Shrimp should be cooked until they are pink and opaque, but not overcooked, or they will become tough and rubbery.
  • Use a well-seasoned wok: A well-seasoned wok will help prevent the rice from sticking and will also impart a nice flavor to the dish.
  • Add the ingredients in the correct order: The order in which you add the ingredients is important to ensure that the rice cooks properly and that the flavors meld together.
  • Don't overcrowd the wok: If you overcrowd the wok, the rice will not cook evenly and will become mushy.
  • Serve immediately: Shrimp fried rice is best served immediately after it is cooked, while it is still hot and fresh.

Conclusion:

Shrimp fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following these tips, you can make sure that your shrimp fried rice turns out perfect every time. So next time you're looking for a quick and easy meal, give shrimp fried rice a try!

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