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This shrimp fried rice is my whenever favorite for something satisfying and fast. Juicy shrimp, soft rice, and crunchy veggies hit the spot and you get the cozy feel of takeout but right at home. The best part? It’s on the table in about thirty minutes.
This all started the weekend after a trip to the beach—we had leftover rice and extra shrimp in the cooler. Now it’s my son’s go-to dinner request. I’m always happy to make it, too, because cleaning up is a breeze.
Tasty Ingredients
- Salt and pepper (optional): brings all the flavors together. Taste after adding soy sauce and then decide if you want more.
- Mirin: tosses in a little sweet kick. If you’re out, mix some rice vinegar and sugar instead.
- Low sodium soy sauce: gives umami flavor and makes things pop. Go for a rich, reddish-brown sauce with a deep smell.
- Cooked rice: day-old works best and can be white or brown. Use long grain or jasmine for a fluffier feel.
- Large eggs: beat them up a bit for that soft, yellowy goodness. Pasture-raised makes your eggs bright inside.
- Fresh ginger: chopped up small gives everything a fresh, warm citrus lift. If it feels heavy, it’s fresh.
- Garlic cloves: mince fine to amp up the taste. Plump and firm cloves are the best pick.
- Green onions: chop these for crispy, fresh flavor. Bright green tops and firm stalks work best.
- Sweet corn: frozen kernels throw in bites of sweetness. Use ones that look plump and not covered in ice.
- Peas and carrots: go classic for bursts of color and gentle sweetness. Pick frozen with bright color.
- Shrimp: peeled and cleaned up for tender bites of seafood. Wild caught if you can, but frozen does the trick.
- Vegetable oil: a basic oil (like canola) helps cook everything evenly without changing the taste.
- Sesame oil: adds a nutty, roasted flavor. Use the toasty kind for a smell that stands out.
Easy-to-Follow Steps
- Finish and Serve:
- After everything’s hot, check the flavor. Add more salt and pepper if you want. Top with green onions or sesame seeds when serving.
- Combine Everything:
- Toss the rice and shrimp back into the pan. Break up those rice clumps, then pour soy sauce and mirin on top. Scoop and flip until every piece is steamy and well mixed—shouldn’t take long.
- Scramble the Eggs:
- Push all the veggies aside. Crack in the eggs on the open part. Stir them gently so they’re just cooked and soft. Mix them into the veggies after.
- Cook the Veggies:
- Throw in carrots, peas, corn, and green onion. Stir a lot for three minutes so they warm up and keep their crunch.
- Sauté the Aromatics:
- Drop in the sesame oil. Toss in ginger and garlic when it’s warm. Stir so it smells awesome but keep from burning it.
- Cook the Shrimp:
- Heat your pan on high, pour in some oil, then lay out your shrimp. Leave them for two minutes, flip, and keep cooking until pink and a little brown. Pull out and set aside.
- Prep the Shrimp:
- Spread out the shrimp on paper towels. Pat them dry so they don’t steam and will get a golden sear later.
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Shrimp’s what makes this dish for me. They soak up all the sesame and soy and taste sweet and savory in every bite. My daughter and I grab a few right out of the skillet before anyone notices. Sometimes we put a little sriracha on top—perfect for a cozy night
Ways to Store
Let things cool off, toss into a container, and keep in the fridge for three days. Heat it up in a pan with a splash of water—makes rice fluffy again. Want to freeze? Bag it flat and lay it in the freezer. You can microwave or warm it in a skillet straight from frozen.
Swap Options
Don’t have shrimp? Try grilling chicken or cooking up tofu instead. Need gluten free? Tamari works in place of soy sauce. Ran out of peas or carrots? Throw in edamame, some bell pepper, or whatever veggie you have. Rice can be white, brown, jasmine, or swap in cauliflower rice for a lighter version.
How to Serve
You can eat this solo but it goes great with a cool cucumber salad or steamed broccoli. Pair it with a quick miso or egg drop soup if you want a full meal. Like it spicy? Put hot sauce or chili crisp on the table. Leftovers work awesome inside lettuce cups for a lighter lunch.
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Background and Culture
Across Asia, fried rice is a comfort food and an easy way to use up extra ingredients. This shrimp version takes a bit from Chinese methods while using familiar stuff like corn and peas from western kitchens. It’s a great example of making delicious food out of what you already have lying around.
FAQs About the Recipe
- → How can I make sure my shrimp stay juicy and soft?
Just cook the shrimp till they turn pink and look firm. If you leave them too long, they'll get rubbery, so pull them out as soon as they're done.
- → Will day-old rice work here?
Definitely—cold, firm rice straight from yesterday won't go mushy and helps your fried rice keep a great texture.
- → What other veggies could I try mixing in or swapping out?
Toss in extras like broccoli, snap peas, or bell pepper if you want it more colorful and flavorful. Anything goes!
- → How do I cut the saltiness in this meal?
Grab reduced-sodium soy sauce and sprinkle less salt overall. Keep tasting and add more only if you think you need it.
- → Can I get that smoky taste at home?
Yep! Crank up the heat and let your rice sit for a bit before stirring to get those tasty crispy bits and a gentle smokiness.