Shrimp Fried Rice
Made with tender pan-seared shrimp, fluffy scrambled eggs, nutty sesame oil and juicy peas, this easy Shrimp Fried Rice will outshine your favorite takeout version. Here's to a healthy home-cooked dinner!
Servings: 6
Equipment
- Stove
Ingredients
- 2 large eggs
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 lb large raw shrimp (31 to 40 count) peeled and deveined
- 3 tbsp plus 1 teaspoon sesame oil divided
- 1 small bunch scallions (4 to 6) thinly sliced, whites and greens separated
- 2 large cloves garlic minced
- 2 tsp minced ginger from a 3/4-inch piece
- 2 cups cooked white or brown rice I use Organic Microwavable Jasmine Rice
- 2/3 cup frozen peas
- 2 tbsp soy sauce
Instructions
- Place the eggs in a small bowl, season with salt and pepper, and whisk with a fork until broken up with no streaks of egg white.
- Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
- Heat 1 tablespoon of the sesame oil in a large wok or heavy skillet over medium-high heat until simmering.
- Add the shrimp and sear undisturbed until browned on the bottom, 2 to 3 minutes.
- Flip shrimp and immediately add the scallion whites, garlic, and ginger, and stir-fry until the shrimp are opaque and pink, 30 seconds more.
- Push the shrimp mixture to the perimeter of the pan, exposing the center.
- Drizzle the open space with 2 tablespoons of the sesame oil and let heat for a few seconds. Add the rice and peas, drizzle with the soy sauce, and stir-fry until the rice is heated through, 2 to 3 minutes.
- Push the rice and pea mixture to the perimeter of the pan along with the shrimp mixture, exposing the center.
- Drizzle the open space with the remaining 1 teaspoon oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1 to 2 minutes.
- Once the eggs are softly cooked, remove the pan from heat and stir all the ingredients together. Top with chopped green scallions.
- Taste and season with salt and pepper as needed.
- Enjoy!
Notes
- Makes 4-6 servings.
- To Store & Reheat: Refrigerate cooled leftovers in an airtight container for 3-4 days. Reheat over low or medium-low heat, stirring in a splash of water or oil to rehydrate. Alternatively, warm up individual servings in the microwave.
- To Freeze: Freeze cooled rice in a freezer-safe container or storage bag for up to 3 months. Thaw in the fridge before reheating.