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shrimp fried rice in a speckled bowl with gold metal spoons
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5 from 9 votes

Shrimp Fried Rice

Loaded with succulent shrimp and a medley of vegetables, this fried rice is so much better than take-out and you get exactly what you're paying for!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 3 cups (555 g) day old white rice
  • 4 large eggs
  • 1 ½ pounds (680 g) frozen shrimp thawed
  • 4 tablespoons (56 g) butter divided
  • 1 medium onion diced
  • 1 cup (165 g) frozen corn thawed
  • 1 cup (140 g) frozen peas and carrots mix thawed
  • ½ cup (118 ml) low sodium soy sauce
  • Splash of dark soy sauce optional (mainly for richer color)
  • Salt and pepper to taste

Instructions

  • Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
    3 cups day old white rice
  • In a wok, use a little cooking oil then cook your eggs to a scramble. Remove the scrambled eggs from wok and set aside in a bowl.
    4 large eggs
    half cooked eggs in a large wok with a blue silicone spatula
  • In the same wok, add cooking oil then add your shrimp to the wok. You may have to do this in two batches to ensure that the shrimp doesn't steam but actually browns on the exterior. Season with salt and pepper. Shrimp cooks fast so watch it! 2-3 minutes on each side then remove and set aside on a plate.
    1 ½ pounds frozen shrimp
    shrimp being cooked in a grey wok
  • Add 1 tablespoon of butter to the wok then add onion and cook until onion is translucent and soft, about 3-4 minutes.
    1 medium onion, 1 tablespoons butter
  • Add the warmed rice and break it up with your spatula, as needed. Add the corn and peas and carrot mix to the rice along with the scrambled eggs. Keep folding the rice in with the veggies until well-combined.
    1 cup frozen corn, 1 cup frozen peas and carrots mix
    rice, vegetables, and eggs added into a grey wok
  • Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.
    1/2 cup low sodium soy sauce, Splash of dark soy sauce
    soy sauce added to rice mixture in wok
  • Finally, add the shrimp and the remaining butter. Remove from heat and continue to mix until all ingredients are evenly distributed and butter has fully melted.
    Salt and pepper, 3 tablespoons butter
    shrimp and butter added to rice mixture in wok
  • Serve warm and enjoy!

Nutrition

Serving: 1 serving (300 grams) | Calories: 351 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 272 mg | Sodium: 1530 mg | Potassium: 426 mg | Fiber: 2 g | Sugar: 1 g

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