If you're craving a dish that brings the vibrant flavors of Asia right to your kitchen, look no further than this Curried Shrimp Fried Rice! Bursting with the tantalizing aroma of curry and the satisfying crunch of fresh vegetables, this quick and easy recipe is a delightful way to transform leftover rice into a culinary masterpiece. In just 25 minutes, you can whip up a colorful, hearty meal that’s not only delicious but also packed with protein and nutrients. Ready to impress your family and friends with your cooking skills? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb shrimp, peeled and deveined
- 2 tbsp curry powder
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 green onions, sliced
- 2 tbsp soy sauce
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and deveining shrimp, chopping green onions, and measuring out spices and vegetables.
- Heat a large wok or wide skillet over medium-high heat and add 2 tablespoons of vegetable oil.
- Add beaten eggs to the hot pan, scrambling them quickly until just set. Remove eggs and set aside on a plate.
- In the same pan, add shrimp and cook for 2-3 minutes until they turn pink and are almost cooked through. Remove shrimp and set aside.
- Add mixed vegetables to the pan and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
- Sprinkle curry powder over the vegetables and stir to coat evenly, cooking for an additional 30 seconds to release the spice's aromatic oils.
- Add cooked rice to the pan, breaking up any clumps and stirring to combine with vegetables and curry powder.
- Return scrambled eggs and shrimp to the pan, mixing gently to distribute throughout the rice.
- Pour soy sauce over the mixture, stirring to ensure even seasoning.
- Season with salt and pepper to taste, adjusting curry powder if additional flavor is desired.
- Garnish with sliced green onions and serve hot, directly from the pan.
Tips
- Use Day-Old Rice: For the best texture, use leftover rice that’s been refrigerated. This helps prevent the rice from becoming mushy during cooking.
- Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, broccoli, or snap peas can add a delightful crunch and color.
- Adjust the Spice Level: If you love heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mix for an extra kick.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure that the shrimp and vegetables fry properly and get that perfect golden color.
- Garnish for Flavor: Fresh herbs like cilantro or a squeeze of lime juice can elevate the dish even further, adding a refreshing finish.
- Make it a Meal Prep: This dish stores well in the fridge, making it a fantastic option for meal prep. Just reheat in a skillet for a quick lunch or dinner!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 220mg
