Main Dishes
Shrimp Fried Rice Recipe
Description
Who needs takeout? You can make this restaurant-style Shrimp Fried Rice recipe at home! This recipe pairs succulent shrimp with crispy rice, egg, peas, and carrots for a complete meal in a bowl.
Ingredients
- 1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil grapeseed oil, or peanut oil, divided
- 3 green onions thinly sliced, about ½ cup, white and green parts divided
- 2 tablespoons unsalted butter divided
- 4 large eggs beaten
- 3 cups COLD leftover brown rice
- 3 tablespoons low sodium soy sauce plus additional for serving
- 2 teaspoons sesame oil toasted or untoasted
- 1 (12-ounce) bag frozen peas and carrots about 1 ½ cups, no need to thaw
Directions
- Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
- In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
- Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
- Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
- Drizzle the soy sauce and sesame oil over the top . Stir to combine.
- Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.
