Imagine transforming your ordinary weeknight dinner into a mouth-watering Asian culinary adventure that will have your family begging for seconds! This Skillet Shrimp Fried Rice is not just a meal; it's a flavor explosion that combines succulent shrimp, perfectly scrambled eggs, and vibrant vegetables, all dancing together in a symphony of sesame-infused goodness. Whether you're a busy home cook or a wannabe chef, this recipe promises restaurant-quality taste with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 pound shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and deveining shrimp, chopping green onions, and measuring out vegetables and seasonings.
- Heat sesame oil in a large skillet or wok over medium-high heat until oil is shimmering and hot.
- Add beaten eggs to the skillet and quickly scramble them, breaking into small pieces. Remove eggs and set aside on a separate plate.
- In the same skillet, add shrimp and cook for 2-3 minutes until they turn pink and are just opaque, then remove and set aside.
- Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender-crisp and heated through.
- Add cooked rice to the skillet, breaking up any clumps and stirring to combine with vegetables.
- Pour soy sauce over rice and vegetables, stirring to distribute evenly and create a uniform color.
- Return scrambled eggs and cooked shrimp to the skillet, gently folding them into the rice mixture.
- Season with salt and pepper to taste, and sprinkle chopped green onions over the top.
- Cook for an additional 2-3 minutes, stirring occasionally to ensure everything is heated through and well combined.
- Remove from heat and serve hot, garnishing with additional green onions if desired.
Tips
- Use day-old, cold rice: Freshly cooked rice can be too moist and make your fried rice soggy. Cold, day-old rice separates easily and creates that perfect restaurant-style texture.
- High heat is key: Ensure your skillet or wok is hot before adding ingredients to achieve that classic wok-seared flavor and prevent soggy vegetables.
- Cook ingredients separately: By cooking eggs, shrimp, and vegetables individually, you'll maintain their distinct textures and prevent overcooking.
- Don't overcrowd the pan: Cook in batches if necessary to ensure each ingredient gets proper heat and develops a nice, slightly crispy exterior.
- Season gradually: Add soy sauce and seasonings in layers to build depth of flavor throughout the dish.
- Optional flavor boosters: Consider adding minced garlic, ginger, or a splash of oyster sauce for extra complexity.
- Garnish generously: Fresh green onions not only add color but bring a bright, fresh finish to your fried rice.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 15g
Saturated Fat: g
Cholesterol: 250mg
