One-pan shrimp fried rice is packed with colors, flavors, and textures: fluffy rice with slightly crispy edges, chewy and savory seafood, and plenty of crunchy vegetables.
This shrimp fried rice recipe capturing the distinct flavors of the Asian-style fried rice that we all know and love.
- Prep time: 10 Minutes
- Cook time: 25 Minutes
- Total time: 35 Minutes
Key Ingredients Needed
- 12 oz peeled shrimp 20 oz raw shrimp
- 3 cups cooked medium-grain rice
- 2 medium eggs
- 1 teaspoon paprika divided
- 2 1/2 teaspoons olive oil divided
- 2 teaspoons garlic chopped
- 1/2 teaspoon garlic powder
- 2 oz onion chopped
- 3 oz green peas thawed
- 2 oz corn
- 4 oz carrots chopped
- 1/2 teaspoon hoisin sauce
- 2 teaspoons reduced sodium soy sauce
- 1/2 teaspoon ground pepper
- 1 teaspoon sesame oil
- 2 teaspoons scallion chopped
Instructions/Step By Step Directions
Step 1: In a large bowl, combine 3 cups cooked rice, 2 medium eggs, and 1/2 teaspoon paprika. Stir until well combined.
Step 2: In a large skillet over medium heat, heat 1 teaspoon olive oil. Add 2 teaspoons garlic, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 12 oz peeled shrimp and stir-fry for 3 minutes. Transfer the shrimp to a bowl and set it aside.
Step 3: Add the remaining 1 1/2 teaspoon olive oil to the skillet. Add 2 oz onion and sauté for 1 minute.
Step 4: Add the rice and stir-fry over low heat for 10 minutes.
Step 5: Stir in 3 oz green peas, 2 oz corn, and 4 oz carrots and toss until all the ingredients are heated through, about 3 minutes.
Step 6: Season the mixture with 1/2 teaspoon hoisin sauce, 2 teaspoons soy sauce, 1/2 teaspoon ground pepper, and 1 teaspoon sesame oil. Stir to combine well for another 3 minutes.
Step 7: Return the shrimp to the skillet. Let stir and cook for 3 more minutes until sizzling hot. Remove from heat.
Step 8: Garnish with 2 teaspoons chopped scallion. Serve hot.
- The best rice for a fried rice recipe is the leftovers in the fridge. Fresh rice can be a bit too mushy and sticky, but chilled rice has had a chance to dry out and is perfect for frying.
- It’s important to note that stir-fried recipes often happen fast so it’s best to have everything prepared and to hand when you start cooking.
- The internal temperature of a fully cooked shrimp is 120 ℉. Besides, doneness can be easily judged by bare eyes. Once cooked, the shrimp should be white with some pink and bright red accents. This is the best and straightforward indicator of whether it’s safe to eat or not. We don’t recommend eating the shrimp if it’s still translucent or gray after cooking.
How to store and reheat
The key to storing shrimp fried rice is to cool it down completely before transferring it to an airtight container or a Ziplock bag. Once refrigerated, the rice should be consumed within 3 – 5 days and only be reheated once before enjoying it. To maximize the shelf life of fried rice, consider keeping it in the freezer for up to 2 months.
The best way to bring back fried rice’s original taste and texture when reheating is to add moisture back into the rice. Whether using a microwave, oven, or stovetop, you will always want to add some water or oil to keep your rice from drying out.
Stir the rice once or twice until all the water has evaporated and the rice is heated through. This way will return your rice to its former glory and deliciousness.
- Serving size: 4
Amount Per Serving
- Calories: 502kcal
- Fat: 16g
- Saturated Fat: 3g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 9g
- Cholesterol: 310mg
- Sodium: 556mg
- Potassium: 670mg
- Carbohydrates: 53g
- Fiber: 3g
- Sugar: 5g
- Protein: 38g
- Vitamin A: 5597IU
- Vitamin C: 9mg
- Calcium: 137mg
- Iron: 4mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.