Easy Shrimp Fried Rice Recipes

SHRIMP FRIED RICE II

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
• Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
• Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
• Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

EASY SHRIMP FRIED RICE

Steps:

• Pour olive oil in skillet over medium/high heat. Stir-fry shrimp until pink. Set aside when done.
• Melt butter in skillet, add yellow onion, sauté.
• Add green onion and soy sauce. Mix in rice and make sure its evenly coated.
• Stir in shrimp and fry until steamy hot (don't let it get mushy).
• Remove from heat and serve immediately with chicken stir-fry or eat by itself.

EASY SHRIMP FRIED RICE

Steps:

• Rinse rice in a strainer until the water runs clear.
• Transfer rice to a saucepan. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Check rice; the water should be completely absorbed and rice should be tender. If rice is still firm, cover and continue to cook until tender, 3 to 5 more minutes. Remove from the heat. Measure out 2 cups cooked rice for fried rice; set aside. Reserve remaining rice for another use.
• Warm oil in a wok or large skillet over medium-high heat. Add mushrooms and stir-fry until golden brown and soft, about 5 minutes. Add shrimp and green onions; cook, stirring frequently, for 4 minutes. Stir in 2 cups cooked rice and soy sauce; cook for 1 minute.
• Break egg over the top of the rice mixture. Stir until egg has completely set up in the rice, about 3 minutes.

SHRIMP FRIED RICE

Steps:

• Heat 2 tablespoons of sesame oil in a large skillet over medium high heat. Add shrimp to the skillet and cook for a couple of minutes on each side until translucent and opaque. Transfer to a plate.
• Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted. Add carrots, onion, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft. Add minced garlic and ginger and saute for 30 seconds until fragrant.
• Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 tablespoon of butter to the other side of the skillet and stir until melted. Add whisked eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
• Add the last 1 tablespoon of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked shrimp, green peas, soy sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
• Remove from heat. Add the sliced green onions and stir until combined. Serve warm.

EASY BETTER-THAN-TAKEOUT SHRIMP FRIED RICE

Steps:

• To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don't overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.Add the garlic, ginger, and cook for 1 minute, stir intermittently.Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.Adapted from Easy Better-Than-Takeout Chicken Fried Rice

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.