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Easy Shrimp Fried Rice
Recipe

10 INGREDIENTS • 6 STEPS • 30MINS

Easy Shrimp Fried Rice

4.0
2 ratings
Think of this recipe as a template and is a great way to use up random bits of veggies you have in your freezer or fridge. Vary the proteins, too–chicken, tofu, and pork work well, too.
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The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
Think of this recipe as a template and is a great way to use up random bits of veggies you have in your freezer or fridge. Vary the proteins, too–chicken, tofu, and pork work well, too.
30MINS
Total Time
$4.51
Cost Per Serving
Ingredients
Servings
4
US / Metric
Large Shrimp
1 lb
Large Shrimp, peeled, deveined
or Jumbo Shrimp
Unsalted Butter
1 Tbsp
Unsalted Butter, divided
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings, white and green parts separated
Garlic
2 cloves
Garlic, minced
Frozen Mixed Vegetables
2 cups
Frozen Mixed Vegetables
up to 3 cups
or Fresh Mixed Vegetables
White Rice
1 cup
White Rice
3 cups cooked rice per 4 servings, from leftovers
or any kind of Rice
For Assembly
Soy Sauce
2 Tbsp
Soy Sauce
up to 3 Tbsp or to taste
Oyster Sauce
to taste
Oyster Sauce
optional
Sesame Oil
to taste
Sesame Oil
Nutrition Per Serving
VIEW ALL
Calories
454
Fat
9.8 g
Protein
39.9 g
Carbs
49.6 g
Add to plan
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Easy Shrimp Fried Rice
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author_avatar
The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/

Author's Notes

Fried rice works best with leftover rice–or rice you’ve made earlier and stuck in the fridge. You want it cold and dry; otherwise, when it hits the pan, it’ll get soggy and won’t fry.
Cooking InstructionsHide images
step 1
Defrost the Large Shrimp (1 lb) in a colander under running water set over a bowl (if you’re in hurry) or in the fridge, right in the bag. Pat the shrimp dry and set aside.
step 2
Melt 1 tsp of Unsalted Butter (1 tsp) in a large, deep nonstick skillet over medium heat. Pour in the Farmhouse Eggs® Large Brown Eggs (3) and scramble gently until soft, about 3 to 4 minutes. Remove eggs from the pan to a medium bowl.
step 3
Melt another tsp of Unsalted Butter (1 tsp) in the skillet and turn the heat up to medium-high. Cook the shrimp until they turn pink and look like they’ve shrunk a bit–this will happen fast, so keep an eye on them, usually in 2 to 3 minutes. Remove the shrimp to the bowl with the eggs.
step 4
Add the final tsp of Unsalted Butter (1 tsp) and quickly cook together the white parts of the Scallion (1 bunch), Garlic (2 cloves), and Frozen Mixed Vegetables (2 cups) for 3 to 5 minutes – this will depend on the type of veggies you’re using.
step 5
Scoot the veggies over in the pan and turn the heat up to high. Add the cooked White Rice (1 cup) and soy sauce and stir to combine. Let the rice fry, stirring occasionally, until it browns, about 2 to 3 minutes. Stir in the veggies to combine.
step 6
Remove the pan from the heat and stir in the eggs and shrimp. Sprinkle with the reserved scallion greens, a dash of Sesame Oil (to taste), and some Oyster Sauce (to taste) and/or Soy Sauce (2 Tbsp) to your liking.
step 6 Remove the pan from the heat and stir in the eggs and shrimp. Sprinkle with the reserved scallion greens, a dash of Sesame Oil (to taste), and some Oyster Sauce (to taste) and/or Soy Sauce (2 Tbsp) to your liking.
Tags
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Comfort Food
Dinner
Chinese
Quick & Easy
Rice
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