Better than shrimp fried rice

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Shrimp fried rice is better than any restaurant you have! Made with fresh shrimp, peas, carrots, eggs, rice, and topped with green onions, you’ll never eat it outside again!

Fried rice is a staple food in our household, and there are many ways you can make it great. Try A native, Cured meat or even cauliflower Fried rice!

Fried rice with shrimp

After you have mastered Better than eating fried rice… (Seriously, it’s a lot better than eating out!) I knew the shrimp version had to make its debut. The husband loves shrimp and I have to admit that he started growing on me. But when you add it to some fried rice, I love it! There is nothing better than rice, peas, carrots, eggs and shrimp hidden inside!

There are some secrets to getting a good taste of a restaurant. My Chinese sister-in-law made us the most amazing fried rice for a family dinner. She suggests refrigerated 1-day-old rice is best. If you have to prepare rice that day, it’s still delicious! The secret flavor is sesame oil. And boy, this rice is good. This is great to eat as a side or on its own. You’ll love the soft shrimp hidden inside. This will become an instant family favorite that will make you have a better fast food meal at home!

Ingredients for homemade shrimp fried rice

So easy and insanely delicious, these ingredients blend together in the best possible way.

Shrimp: An eye scrub and remover, which can be used fresh or frozen thawed.
Vegetable oil: For frying.
Sesame oil: The secret of great flavor.
Cooked rice: Use cold, old rice if you have it.
Onion: I used a little white onion for a good flavor.
Frozen peas and carrots: These must be thawed.
I willow: Use more or less as desired. It’s okay to use low sodium.
eggs: Gently beat the eggs.
green onion: These are optional, but in my opinion they should not be skipped.

Let’s make fried rice with great shrimp!

You won’t want to eat it again after you taste this shrimp fried rice. It’s fast, easy and cheaper!

Preparation: Heat a large skillet or skillet over medium heat. Add vegetable oil and sesame oil
Sautéed: We add shrimp to the pan, salt and pepper. Cook the shrimp for 2-3 minutes or until the pink color is gone. Remove with a slotted spoon and set aside.
Vegetables: Add white onions, peas and carrots and fry until soft.
an egg: Mix onion, peas and carrots one side and pour the scrambled eggs on the other side. Using a spoon, scramble the eggs, and once done, mix the eggs with the vegetable mixture.
rice: Add rice and shrimp to the vegetable and egg mixture.
Ends: Pour soy sauce and another tablespoon of sesame oil on top. Stir the rice and vegetable mixture and saute until fully heated and blended. Add chopped green onions to taste.

Recipe Critic Pro tip

Cold rice is a must! If it’s cold day aged rice, it’s better. You want the rice cool to fry when it bumps into the skillet. Using freshly cooked rice, or even lukewarm, it will soften and clump together. If you need to cook rice on the same day, never be afraid that you will get the same results. Take the cooked rice and spread it on a tray in a thin layer. Cover it with plastic wrap. Put it in the refrigerator for up to 30 minutes or in the freezer for 15 minutes, you don’t want to freeze it, just cold. Trust me on this one.

Tips for the best fried rice with shrimp

There are a few things you really need to do in order for it to taste amazing.

Use some butter: For flawless flavor, use some butter with oil or replace oil with butter. It adds a lot of flavor and goodness.
Use of high heat: This will prevent the rice from steaming and frying well.
Sesame oil: This is a must-have for the best authentic fried rice flavor. Keep in mind that it is a finished oil and not a frying oil that you need to add on the end and away from the heat.
Use fresh shrimp: Using pre-cooked shrimp can make them chewy when heated.

Variations and storage of Chinese fried rice

This recipe for shrimp fried rice is a classic recipe, but you add, remove and vary the ingredients to make it your own.

Vegetables: For heavy vegetarian shrimp fried rice, add the pepper cubes or fried mushrooms and zucchini. You can also use cauliflower and broccoli. Cabbage, green beans or sugar peas.
riceAlternative: brown rice or Quinoa to White rice If you like it. You can even work this with Cauliflower rice.
protein: Add bacon, pork, chicken, or tofu for a protein boost.
storage: This fried shrimp rice will keep well in an airtight container for up to 3 days in the fridge. Heat it in a frying pan or skillet to restore that fried texture.

Better to get it out of the house!

There are a lot of reasons why you would want a few good restaurant recipes in your back pocket. First of all, it will always taste better than the output, it is cheaper than the output, and you can control the ingredients and flavors exactly the way you want. I have many tried and true restaurant recipes on the blog, but here are some of my favorites that you can try.

Better than shrimp fried rice

Preparation time 20 Session minutes

Cooking time 20 Session minutes

Total time 40 Session minutes

author Alyssa collapsed

Servings 8 Persons

Better Takeout Shrimp Fried Rice Better than any of your restaurants! Made with fresh shrimp, peas, carrots, eggs and rice and topped with green onions, you’ll never eat it again!

1
fairy
Large shrimp
Peeled and swallowed
1
Tablespoon
Vegetable oil
2
Tablespoon
Sesame oil
divided
3
Glasses
Cooked rice *
1
Small
White onion
section
1
Glass
Frozen peas and carrots
Melt
2-3
Large spoons
I am willow
More or less according to taste
3
eggs
Hit lightly
2
Tablespoon
Chopped green onions
My choice

Updated February 27, 2021

Originally published August 13, 2017

Serves: 8

Calories129Calories (6%)Carbohydrates1Gprotein14G (28%)Fat8G (12%)Saturated fat3G (15th%)Cholesterol204Mg (68%)sodium715Mg (30%)Potassium78Mg (2%)the basic1G (4%)sugar1G (1%)Vitamin A90IU (2%)Vitamin C2.3Mg (3%)Calcium91Mg (9%)iron1.6Mg (9%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.