This Shrimp Fried Rice recipe is not a traditional recipe. It is loaded with shrimp and vegetables and has a mild flavor of sesame that compliments the dish. Water Chestnuts are added for a little crunch.
Shrimp Fried Rice is one of my favorite meals. I love shrimp and I love rice! Shrimp Fried Rice is the perfect combo for me. I also like the flavor of sesame, so I add a good bit of sesame oil to my fried rice.
I use vegetables that I have blanched and previously frozen in my fried rice. You can use any blend of vegetables that you like. Depending on the vegetable, I may have additional chopping to do. I've catered this recipe to my likes and my husband's likes, so it isn't a typical recipe. My Shrimp Fried Rice recipe includes onion, carrots, corn and broccoli. Sometimes, I will add green beans. Because I am not a fan of broccoli, the broccoli is chopped very small so that you might think it is parsley or some other spice. My husband likes broccoli and it has lots of vitamins, so it is a good vegetable to use. When the broccoli is chopped small, you can't taste it. Water chestnuts are included for a little crunch. I like to scrambled a couple eggs as well.
Occasionally, I use a wok to make the fried rice. A large skillet will work just as well. The recipe makes more than we will eat in a meal, so we always have leftovers. It reheats well, so it makes a nice lunch or another dinner.
I hope you enjoy the Shrimp Fried Rice!
Shrimp Fried Rice
- 3 tablespoons peanut oil, divided vegetable oil is ok
- 3 tablespoons minced garlic
- 1/4 cup minced onion
- 1/4 teaspoon ground ginger
- 1 teaspoon crushed red pepper or to taste (add more if you like some heat)
- 4 tablespoons soy sauce regular or low-sodium
- 4 tablespoons sesame oil
- 2 large eggs, beaten
- 1 1/2 pounds medium shrimp, peeled and deveined I use raw shrimp. You can use cooked shrimp. If you do, skip the marinade, and do not cook as long.
- 2 cups frozen vegetables, chopped small and thawed I use a mix of carrots, corn, broccoli and/or green beans. I don't like peas, which is what I see in fried rice when going to a restaurant.
- 4 cups cooked basmati rice, chilled
- 1 can water chestnuts
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce regular or low-sodium
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Marinade Shrimp. See marinade instructions below.
- Mix the 4 tablespoons of soy sauce and 4 tablespoons of sesame oil. Set aside.
- Prepare vegetables. I use vegetables that I have previously blanched and frozen. I freeze them with using them as a stand alone side dish in mind, so they are not small like I would prefer in my fried rice. So, I usually chop them into smaller pieces. I also chop the broccoli into really small pieces. I am not a fan of broccoli, but want the vitamins from it. Also, when the broccoli is chopped so tiny, I don't taste it! If you are using store-bought frozen vegetables, you may not need to chop them any smaller. I usually put all of the vegetables in a 2-cup container after chopping them so they are together and easier to add to the dish when ready.
- If you are using fresh onion, chop into desired pieces and set aside. Onion will be used before the other vegetables, so do not combine them.
- Heat 1 tablespoon of peanut oil in a large nonstick skillet or wok over medium-high heat.
- When oil is hot, pour the beaten eggs into the skillet or wok. Do not stir the eggs. Let them sit until almost set. You will have what looks like an egg pancake. When eggs are almost set, flip over and finish cooking. When done, remove from skillet. Cut into slices or small squares. I prefer small squares.
- Add 1 tablespoon peanut oil to the skillet.
- Drain shrimp, put in skillet and cook 4 minutes or until done. Remove the shrimp from the pan and keep it warm.
- Add 1 tablespoon of peanut oil to the skillet.
- When the oil is hot, add the minced garlic, minced onion (or fresh onion), crushed red pepper and ginger. Cook until soft.
- Add the vegetables to the skillet and cook until warm.
- Add chilled, broken up rice to the skillet, stir until rice and vegetables are blended and warm. Refrigerated rice can clump, or form chunks of rice. I usually break up the rice before adding to the skillet. You can break it up once it is in the skillet, but I tend to splatter food all of the stove top when I do that.
- Add the soy sauce and sesame oil mixture to the rice and vegetables. Mix well.
- Add the shrimp and eggs to the rice mixture. Mix well. Continue heating until warm.
- Add water chestnuts, stir until mixed well.
- Serve. Enjoy!
- Mix Shrimp Marinade ingredients in a zipper close plastic bag.
- Add Shrimp to plastic bag, seal bag, removing as much air as possible.
- Using your fingers, massage shrimp, making sure all shrimp has been touched by the marinade.
- Roll bag tightly around the shrimp, so the shrimp stay in the marinade, and refrigerate at least 30 minutes, but no more than an hour.