Step-by-Step Instructions
- Prep the shrimp. Pat shrimp dry with paper towels, then season lightly with black pepper.
- Mix the sauce. In a small bowl, stir together soy sauce, sesame oil, garlic, and optional ginger.
- Cook the shrimp. Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Remove shrimp from the pan.
- Scramble the eggs. Add a little more oil if needed. Pour in beaten eggs and scramble quickly.
- Add vegetables. Stir in frozen peas and carrots and cook for 1 to 2 minutes until hot.
- Add rice. Add cold cooked rice and break up any clumps with a spatula.
- Add sauce. Pour the soy garlic sesame sauce over the rice and toss well.
- Return shrimp. Add cooked shrimp back to the pan and stir until everything is hot.
- Finish and serve. Add green onions, extra sesame oil if desired, and optional sriracha or lime juice. Serve immediately.
Pro Tip: Cook over medium-high heat and keep the ingredients moving. Fried rice tastes best when the rice gets lightly toasted instead of steamed.
Food Safety Tip: Shrimp should be pink, opaque, and firm. Reheat rice until hot, and refrigerate leftovers promptly.
Healthy Tips & Daily Wellness
This shrimp fried rice can be a balanced quick dinner because it includes protein, grains, vegetables, and satisfying flavor in one pan.
For more vegetables, add broccoli, bell peppers, snap peas, cabbage, spinach, mushrooms, zucchini, edamame, or extra frozen mixed vegetables.
For a lighter version, use a little less rice and add more vegetables and shrimp. You can also use cauliflower rice for a lower-carb version.
For more protein, add an extra egg, edamame, or a little extra shrimp. For sodium control, use low-sodium soy sauce and adjust to taste.
