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Aromatic, protein-packed Shrimp Fried Rice – quick to make and soul-satisfying for any meal!
A classic Chinese-American takeout favorite made right at home! This quick and easy stir-fry features juicy, tender shrimp, fluffy eggs, and crisp vegetables tossed with savory day-old rice. Ready in under 30 minutes, it's the perfect weeknight meal that rivals any restaurant.
Serving size: 2 cups
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Aromatic, protein-packed Shrimp Fried Rice – quick to make and soul-satisfying for any meal!
This chinese_american dish is perfect for lunch. With 498.33 calories and 34.46g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare Ingredients: Pat the shrimp completely dry with paper towels. In a small bowl, combine the soy sauce, Shaoxing wine (if using), sesame oil, white pepper, and sugar; set aside. In another small bowl, lightly beat the eggs. If your cold rice is clumpy, gently break it apart with your hands into individual grains.
Cook Eggs: Heat a large wok or 12-inch non-stick skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl to coat. Pour in the beaten eggs and scramble for 30-60 seconds until large, soft curds form. Immediately remove the eggs from the wok and set aside.
Cook Shrimp: Return the wok to high heat and add another tablespoon of oil. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink, opaque, and lightly browned. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the wok and set aside with the eggs.
Sauté Aromatics & Vegetables: Reduce heat to medium-high. Add the final tablespoon of oil to the wok. Add the white parts of the scallions, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Add the diced carrots and stir-fry for 2 minutes until slightly tender.
Fry the Rice: Add the cold rice to the wok. Using your spatula, press and break up any remaining clumps. Stir-fry for 3-4 minutes, tossing constantly, until the rice is heated through and the grains are separate and 'dancing' in the wok. Stir in the frozen peas and cook for 1 more minute.
Combine and Serve: Push the rice to the sides of the wok to create a well in the center. Pour the prepared sauce mixture into the well and let it sizzle for 15 seconds. Toss everything together to coat the rice evenly. Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of the scallions. Stir-fry for 1-2 minutes until everything is well combined and heated through. Serve immediately.
