Instant Pot Shrimp Fried Rice Recipes

INSTANT POT SHRIMP FRIED RICE

Instant Pot Shrimp Fried Rice image

Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.

Provided by DanaAngeloWhite

Categories Rice

Time 22m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb large raw shrimp (peeled and deveined)
2 large eggs, lightly beaten
3 cups broccoli florets
1/2 red onion, sliced
3 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons granulated sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
3 cups cooked brown rice
1 cup shredded carrot
1/2 cup chopped cashews

Steps:

Spray the inner pot with nonstick cooking spray.
Add shrimp, beaten eggs, broccoli and onion to the inner pot.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.

Nutrition Facts : Calories 444, Fat 14.1, SaturatedFat 2.9, Cholesterol 236, Sodium 1226.2, Carbohydrate 53.3, Fiber 4.4, Sugar 5.3, Protein 27.3

EASY HOMEMADE SHRIMP FRIED RICE

Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

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.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

INSTANT POT SHRIMP FRIED RICE RECIPE

Instant Pot Shrimp Fried Rice Recipe image

Provided by JAmero4702

Number Of Ingredients 14

Ingredients

Ingredients
4 tablespoons vegetable oil, divided
2 large eggs
1 cup frozen peas
1/2 pound shrimp, peeled and deveined, tails left intact (refer notes)
1 cup chopped white onion
3 garlic cloves, minced
1 cup white basmati rice, rinsed and drained well
1 cup water
1 large carrot, peeled and chopped into 1-inch cubes
1/4 teaspoon salt or to taste, refer notes
ground black pepper, to taste
3 tablespoons soy sauce (more or less as desired)
1/2 teaspoon toasted sesame oil

Steps:

Instructions Set instant pot in saute mode. When hot, add about 1 tablespoon vegetable oil. Add both eggs and scramble until just cooked, transfer to a plate. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs) Add frozen peas, cook until it is thawed and all the water evaporates (try scraping the pan to remove any eggs sticking to the bottom). Transfer peas to the plate. Add another tablespoon of oil, place half the shrimp in a single layer, turn over when it starts to get pale pink. Turn over and cook for a few seconds and then transfer to the plate. Repeat process to cook remaining shrimp. (Shrimp will be only 3/4th cooked at this point) Add remaining oil and then stir in chopped onions and garlic, cook (stirring occasionally) for another 1-2 minutes. Add rinsed and drained rice and saute for about 20 seconds (this step helps in rice not get mushy when cooked) and then stir in cooked shrimp, water, carrot, salt and ground pepper. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you). Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork. Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper with a large fork. Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving.

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