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To make a delicious shrimp fried rice, you need the following ingredients: - 1 cup jasmine rice (uncooked) - 1 pound large shrimp, peeled and deveined - 2 eggs, lightly beaten - 1 cup frozen peas and carrots mix - 1 bell pepper, diced (color of your choice) - 3 green onions, chopped - 2 cloves garlic, minced - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon vegetable oil - Salt and pepper to taste This simple list covers everything. Each ingredient plays a role in making your dish tasty and fun. The jasmine rice gives a nice, fluffy base. The shrimp adds protein and flavor. Eggs add richness, while the veggies bring color and crunch. Soy sauce and sesame oil give it that savory touch we all love. When you gather these items, you set yourself up for success. This shrimp fried rice is quick, easy, and packed with flavor. You can check the full recipe to see how these ingredients come together! Start with 1 cup of jasmine rice. Rinse it well under cold water. This removes excess starch. You want the water to run clear. Next, cook the rice as per the package instructions. Once cooked, spread it out on a plate to cool. If you have day-old rice, use that. It gives the best texture for fried rice. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of peeled and deveined shrimp. Season the shrimp with salt and pepper. Cook them for about 3-4 minutes. They should turn pink and opaque. After cooking, take the shrimp out of the skillet and set them aside. Using the same skillet, pour in 2 lightly beaten eggs. Scramble them until they are fully cooked. They should not be runny. Once finished, remove the eggs and set them aside with the shrimp. Now, add another tablespoon of vegetable oil to the skillet. Toss in 2 cloves of minced garlic and 1 diced bell pepper. Sauté for 2-3 minutes. Stir often until the garlic smells good and the bell pepper softens. Next, add 1 cup of frozen peas and carrots to the skillet. Mix them with the garlic and bell pepper. Cook until heated through, about 2 minutes. Then, add the cooled jasmine rice, cooked shrimp, and scrambled eggs. Mix everything well. Drizzle 3 tablespoons of soy sauce and 2 tablespoons of sesame oil over the rice. Stir well and keep stir-frying for 5-7 minutes. This allows the rice to get crispy. Taste it and add more salt and pepper if needed. Finally, fold in 3 chopped green onions. Serve in a large bowl or on plates. For a nice touch, garnish with more green onions and sesame seeds. Enjoy your Shrimp Fried Rice! For the full recipe, check the earlier sections. When making shrimp fried rice, always use day-old rice. Freshly cooked rice is too moist. It clumps together when you fry it. Day-old rice dries out a bit, which helps it fry better. To prepare, cook jasmine rice as usual. Let it cool down and store it in the fridge overnight. This step makes a big difference. Select large shrimp for this dish. They offer great flavor and texture. Look for shrimp that are firm and pink. Fresh shrimp is best, but frozen works too. If using frozen shrimp, thaw them in cold water before cooking. This ensures they cook evenly in the fried rice. To achieve fluffy fried rice, keep the heat high while cooking. This helps the rice fry evenly. Stir continuously to avoid burning. If you notice your rice sticking, add a little more oil. This keeps everything moving smoothly. Follow the steps in the Full Recipe for best results. {{image_4}} You can easily make a vegetarian version of shrimp fried rice. Swap out shrimp for tofu or tempeh for a plant-based twist. Use the same spices and soy sauce to keep the flavors bold. Add in extra veggies like broccoli, mushrooms, or snap peas for more texture. This way, you can enjoy a delicious meal that is still packed with flavor. To give your shrimp fried rice a Thai flair, use jasmine rice as the base. Add fish sauce, lime juice, and fresh basil for that unique taste. Use Thai chili for heat or bell peppers for sweetness. This variation brings a bright, zesty flavor that will transport your taste buds to Thailand. Feel free to customize your fried rice by adding more vegetables or proteins. Consider carrots, zucchini, or corn for added color and crunch. You can also mix in chicken, pork, or even egg for a protein boost. This makes your dish heartier and gives it a personal touch. The best part? It still remains quick and easy to make. For more detailed instructions, check out the Full Recipe. To keep shrimp fried rice fresh, store it in an airtight container. This helps keep out moisture and air. Let the rice cool to room temperature before sealing it. This step prevents condensation, which can make it soggy. You can safely keep it in the fridge for up to 3 days. Make sure to label the container with the date. This way, you can track how long it’s been stored. When you’re ready to enjoy your shrimp fried rice again, reheat it carefully. The best method is to use a skillet. Heat a bit of oil over medium heat and add the rice. Stir it often to avoid sticking. You can also add a splash of water or broth. This will help steam the rice and keep it moist. If you prefer the microwave, place the rice in a bowl. Cover it with a damp paper towel and heat in short bursts. Stir between each burst until it's hot. If you want to store shrimp fried rice for longer, freezing is a great option. First, let the rice cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it in a skillet or microwave. For the best taste, use the shrimp fried rice within a month. For the full recipe, check out the section above. I love using jasmine rice. It has a nice aroma and a great texture. You can also use basmati rice if you prefer. Just make sure the rice is cooked and cooled before using. Day-old rice works best for fried rice. To add heat, you can mix in chili flakes or sriracha. You can also add diced jalapeños for a fresh kick. Start with a small amount and taste as you go. Adjust it to your spice level. Yes, frozen shrimp works great! Just thaw them first under cold water. Pat them dry before cooking. This helps them cook evenly and keeps the texture nice. You can use coconut aminos or tamari for a soy-free option. Another choice is to use a mix of lime juice and salt. It adds flavor without soy sauce. Experiment to find what you like best. Shrimp fried rice goes well with spring rolls or a fresh salad. You can also serve it with stir-fried vegetables. For a warm touch, try it with miso soup. These sides balance the meal and add variety. This post covered how to make shrimp fried rice with ease. We discussed key ingredients, step-by-step cooking instructions, and helpful tips. I shared variations to suit your taste and storage tips for leftovers. In the end, shrimp fried rice is quick, tasty, and versatile. It’s a dish that you can enjoy many ways. So gather your ingredients and start cooking. You'll love the results!

Shrimp Fried Rice

Satisfy your cravings with this delicious shrimp fried rice recipe that's quick and easy to make! Packed with flavor and ready in a flash, it's perfect for busy weeknights. You'll love the combination of fluffy jasmine rice, succulent shrimp, and vibrant veggies. Dive into the step-by-step guide and discover tips for the best results. Click through now to explore this tasty recipe and enjoy a meal everyone will love!
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Ingredients
  

1 cup jasmine rice (uncooked)

1 pound large shrimp, peeled and deveined

2 eggs, lightly beaten

1 cup frozen peas and carrots mix

1 bell pepper, diced (color of your choice)

3 green onions, chopped

2 cloves garlic, minced

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon vegetable oil

Salt and pepper to taste

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice thoroughly under cold water until the water appears clear, removing excess starch. Cook the rice according to package instructions and then set it aside to cool completely. For optimal results, use day-old rice, which helps achieve the perfect texture for fried rice.

    Prepare the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the peeled and deveined shrimp, seasoning them with salt and pepper. Sauté the shrimp, stirring occasionally, until they turn pink and opaque, about 3-4 minutes. Once cooked, promptly remove the shrimp from the skillet and set aside.

      Scramble the Eggs: In the same skillet, pour in the beaten eggs and scramble them until they are fully cooked and no longer runny. Once done, remove the scrambled eggs from the skillet and place them on the side with the shrimp.

        Sauté the Vegetables: Add another tablespoon of vegetable oil to the skillet. Toss in the minced garlic and diced bell pepper. Sauté for 2-3 minutes, stirring frequently, until the garlic becomes fragrant and the bell pepper has softened.

          Combine Ingredients: Add the frozen peas and carrots to the skillet and stir them together with the sautéed garlic and bell pepper, cooking until they are heated through, approximately 2 minutes. Next, incorporate the cooled jasmine rice, cooked shrimp, and scrambled eggs into the skillet, mixing thoroughly.

            Season and Stir-Fry: Drizzle the soy sauce and sesame oil over the rice mixture. Stir everything together well and continue to stir-fry for an additional 5-7 minutes, allowing the rice to fry slightly and develop a crispy texture. Taste the dish and adjust seasoning with additional salt and pepper if needed.

              Finish with Green Onions: Turn off the heat and fold in the chopped green onions, ensuring even distribution throughout the rice.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Present the shrimp fried rice in a large serving bowl or divide it among individual plates. Top with a garnish of extra chopped green onions and a sprinkle of sesame seeds for an elegant finish. For an added zing, offer lime wedges on the side for guests to squeeze over their servings!