by Shrimp Fried Rice is one of our favorite dishes when we get take-out. After the success of our Japanese Steakhouse Fried Rice, we decided to tackle our other favorite fried rice recipe. Like our other fried rice recipe, this one uses day old rice and cooks super fast. The fried rice that you get from take-out utilizes smaller sized shrimp, but we used full size shrimp to turn this side dish into an entree! Check out our recipe below.
Shrimp Fried Rice
This all starts with the shrimp. If you are going totally authentic you want to use 40/50 shrimp. We made this into an entree, so we used 20/24 shrimp. Basically, the numbers represent the amount of shrimp in a pound. The smaller the number, the more expensive the shrimp. So if you are on a budget, go with the small ones.
Cook the Shrimp
In a medium bowl, mix the shrimp, soy sauce, cornstarch, salt and pepper. Set aside and let them marinate.
Heat a 14 inch skillet on high heat. When hot, add 2 tablespoons of cooking oil. Then, add the shrimp to the pan in a single layer.
Cook about 1 to 1.5 minute(s) on each side, or until pink and no longer opaque. Remove and set aside.
Cook the Eggs
Lower the heat to medium and add the beaten eggs. Fold the eggs to scramble and cook until no longer runny. Remove and set aside to a bowl.
Using a damp cloth or paper towel, wipe down the skillet. If you want, you can use a new pan. I hate doing dishes, so I try to reuse whenever possible. Place the pan back over high heat and then add 1 more tablespoon of oil.
Cook the Rice
Add rice, garlic and green onions to the pan. Cook for 3-4 minutes, stirring frequently. Cook until the rice starts to get some color.
Combine the soy sauce, sesame oil, ginger and rice wine.
Add the peas and carrots and mix well. I prefer to use frozen veggies, but if you are in a pinch, you can used canned.
Fold in the cooked eggs.
Drizzle the sauce over the rice mixture.
Once everything is well incorporated, add the cooked shrimp to the pan.
Continue to cook until the rice and shrimp are hot.
Remove from the heat and serve.
- 1 lb 26-30 count uncooked shrimp, shelled and deveined
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbs soy sauce
- 3 cloves garlic
- 3 Tbsp cooking oil
- 3 eggs beaten
- 4 green onions finely chopped
- 5-6 cups left-over cold rice (rinse the raw rice before cooking)
- 1.5 cups 12 oz frozen or canned carrots and peas, defrosted & well-drained
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp grated ginger
- 1 tbs rice wine
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In a medium bowl, mix the shrimp, soy sauce, cornstarch, salt and pepper.
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Heat a 14 inch skillet on high heat. When heated, add 2 tablespoons of cooking oil. Swirl and then add the shrimp to the pan in a single layer.
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Cook about 1 to 1.5 minute(s) on each side, or until pink and no longer opaque. Remove and set aside.
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Lower the heat to medium and add the beaten eggs. Fold the eggs to scramble and cook till no longer runny. Remove and set aside to a bowl.
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Using a damp cloth or paper towel, wipe down the skillet. If you want you can use a new pan. Place the pan over high heat and then add 1 more tablespoon of oil.
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Add rice, garlic and green onions to the pan. Cook for 1 to 2 minutes, stir and continue cooking for another 1 to 2 minutes.
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Combine the soy sauce, sesame oil, ginger, rice wine. Mix and then drizzle over the rice.
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Add the peas and carrots and mix well. Once everything is well incorporated, add the cooked shrimp and eggs to the pan.
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Continue to cook until the rice and shrimp are hot.
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Remove from the heat and serve.
