Shrimp Fried Rice
on Sep 12, 2019, Updated Jul 08, 2023
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Stir-fries are great for easy weeknight dinners. Frozen veggies limit the amount of chopping for this shrimp fried rice. Swap out the protein to tofu for vegans.
Lately I’ve been suffering from a serious case of cook’s block when it comes to dinner.
I am always debating what to make, and nothing seems quite right.
It’s nearly impossible to have one thing for dinner that will please my husband and me and our five-year-old.
I’ve given up on thinking I can take a night off from being some sort of a short-order cook. It is what it is.
The best thing to do is to accept it. Our son usually eats something different than us. And that’s ok.
I remember being picky, but eventually I turned into “a good eater.” A few dining out experiences opened up my taste buds, and my mind, to more than foods just served plain.
Besides menu, the other thing I struggle with is timing. Weeknights are unpredictable for my husband and me.
I need dinners that are quick and easy to prep and can be served at room temperature or are easy to heat up.
That’s why I absolutely love stir-fries.
Pick Your Protein
Looking to expand my options, I went back to one of my very early blog recipes—shrimp fried rice.
We never get takeout. I would rather do it myself, so then it is a lighter version that’s more nutritious.
I always use brown rice for shrimp fried rice. Cold leftover rice works best, so I like to make it a night or two in advance.
Another way to reduce prep time is to take advantage of frozen vegetables. There are so many different veggie medleys that eliminate the need for lots of cutting and chopping.
Because it is cooked in phases, starting with protein to veggies to rice, fried rice is so easy to customize. I’m a fan of tofu and shrimp. Sometimes I want one more than the other.
In this revamped recipe, I have included the tofu variation.
Fried rice is great for leftovers. My preferred way to eat this shrimp fried rice is cold from the fridge, but you can definitely give it a zap in the microwave to warm it up.
Shrimp Fried Rice
Ingredients
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 large egg beaten
- 12 large raw shrimp peeled and deveined, thawed if frozen
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced fresh ginger
- 1 garlic clove minced
- 3 scallions sliced thinly, white and green parts separated
- 2 cups frozen vegetable medley carrots, peas, corn, green beans
- 2 cups cold cooked brown rice
- 3 tablespoons low sodium soy sauce
Instructions
- Place 1 teaspoon oil in a wok or large skillet over high heat swirling to coat. Add the egg tilting the wok, so it makes a thin, crepe-like layer. Cook until set, about 1 minute. Remove the egg and roughly chop.
- Add 1 tablespoon oil to the wok. Season the shrimp with salt and pepper. Arrange the shrimp in a single layer in the wok. Cook without moving for 1 minute. Flip the shrimp and continue cooking for 2 minutes until pink and opaque. Remove the shrimp and set aside.
- Add the remaining oil to the wok. Stir-fry the ginger, garlic and white parts of the scallions until fragrant, about 30 seconds. Add the vegetables and sauté for 4-5 minutes until the vegetables are cooked through. Stir in the rice and soy sauce, letting it bubble. Fold in the shrimp, eggs and the green parts of the scallions.
- Tofu Variation:1-14 ounce package extra-firm tofu
- Place 1 teaspoon oil in a wok or large skillet over high heat swirling to coat. Add the egg tilting the wok, so it makes a thin, crepe-like layer. Cook until set, about 1 minute. Remove the egg and roughly chop.
- Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes. Season with salt and pepper.
- Heat the oil in a wok over high heat. Add the tofu and cook until browned, about 2 minutes per side. Remove the tofu and set aside.
- Add the remaining oil to the wok. Stir-fry the ginger, garlic and white parts of the scallions until fragrant, about 30 seconds. Add the vegetables and sauté for 4-5 minutes until the vegetables are cooked through. Stir in the rice and soy sauce, letting it bubble. Fold in the tofu, eggs and the green parts of the scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With so few spices I thought I would have to doctor it up but it was delicious. I did use a little toasted sesame oil in as part of my oils at the last addition. And mine needed a little more liquid so a bit more oil and water. Thanks for another great and simple recipe, Paige!