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- 1 cup jasmine rice, cooked and cooled - 1 pound large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 cup mixed bell peppers, diced (red, yellow, and green) - 1 cup frozen peas and carrots mix - 2 eggs, lightly beaten - 3 tablespoons soy sauce (preferably low sodium) - 2 tablespoons sriracha (adjust for heat preference) - Salt and black pepper, to taste - 2 green onions, chopped - Fresh cilantro, for garnish (optional) I love how simple yet flavorful this dish is. The jasmine rice adds a nice aroma and texture. Using large shrimp makes each bite satisfying. The garlic and onion create a great base flavor. I always add mixed bell peppers for color and crunch. The frozen peas and carrots bring sweetness and nutrition. For seasonings, soy sauce gives a savory touch. Sriracha adds a kick that you can adjust to your liking. Salt and black pepper enhance every bite. Don’t forget the garnishes! Chopped green onions add freshness. If you enjoy herbs, fresh cilantro is a great choice. It really brightens up the dish! {{ingredient_image_2}} To make spicy shrimp fried rice, start by cooking 1 cup of jasmine rice. Follow the package directions carefully. After cooking, spread the rice on a baking sheet. Let it cool completely. This is key to avoid sticky rice when frying. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add 3 cloves of minced garlic and 1 small chopped onion. Sauté for 2-3 minutes. You want the garlic to smell great and the onion to turn clear. Next, raise the heat to high. Add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and black pepper. Cook for about 2-3 minutes. Stir until the shrimp change to a pink color. Remove the shrimp from the skillet and set them aside. In the same skillet, add another tablespoon of vegetable oil. Toss in 1 cup of diced bell peppers and 1 cup of frozen peas and carrots. Stir-fry for about 3 minutes. Ensure the veggies are tender but still crisp and colorful. Push the vegetables to one side of the skillet. Pour in 2 lightly beaten eggs on the clear side. Scramble the eggs until they are fully cooked. Mix them with the vegetables after cooking. Lower the heat just a bit. Add the cooled jasmine rice into the skillet along with the cooked shrimp. Pour in 3 tablespoons of soy sauce and 2 tablespoons of sriracha. Stir-fry everything together for 3-4 minutes. Make sure the rice is hot and well mixed with the other flavors. Stir in 2 chopped green onions. Taste your fried rice. Adjust with more salt, pepper, or sriracha for extra heat if needed. Carefully transfer your spicy shrimp fried rice to a serving dish. For a nice finish, you can garnish with fresh cilantro if you like. Serve in bowls or on a platter. A wedge of lemon or lime on the side can make it look even better! To keep your fried rice from turning gummy, start with cooled jasmine rice. Cook the rice as the package says. After cooking, spread it on a baking sheet. Let it cool completely before using it in your dish. This helps each grain stay separate when frying. You can easily adjust the heat in your fried rice. Start with 2 tablespoons of sriracha. If you like it spicier, add more sriracha to taste. You can also serve extra sriracha on the side for anyone who wants more heat. To reduce spice, use less sriracha or add a bit more soy sauce. For the best shrimp, use large, fresh shrimp. Peel and devein them for a clean taste. When cooking, keep the heat high to cook them quickly. This keeps them juicy and tender. Avoid overcooking, as shrimp can become tough. Cook them just until they turn pink. Pro Tips Cooling the Rice: Allowing the jasmine rice to cool completely before frying helps to prevent it from becoming gummy and ensures a better texture in your fried rice. High Heat Cooking: Cooking on high heat when stir-frying is key. It helps to quickly sear the shrimp and vegetables, preserving their flavors and crispness. Adjusting Spice Levels: Feel free to adjust the amount of sriracha according to your heat preference. Start with less and add more as needed to find your perfect balance. Garnishing: Adding fresh cilantro and lime wedges not only enhances the presentation but also adds a refreshing flavor that complements the spiciness of the dish. {{image_4}} You can easily boost nutrition by adding extra vegetables. Try using: - Broccoli florets - Snap peas - Carrots - Zucchini These veggies add color and crunch to your fried rice. They also provide vitamins and minerals. Just make sure to chop them small, so they cook evenly. Stir-fry them with the bell peppers for the best results. If shrimp isn't your thing, you can swap it for other proteins. Chicken and tofu are great choices. - For chicken, use about 1 pound of diced breast. Cook it until golden brown. - For tofu, use firm or extra-firm tofu. Press it to remove water, then cube it. Sauté until crispy. Both options will pair well with the fried rice flavors. Adjust the cooking times to ensure everything is cooked perfectly. You can change the flavors by adding herbs and spices. Here are some ideas: - Fresh basil or cilantro will give a fresh taste. - Use ginger for a spicy kick. - Add lime juice for a zesty flavor. Feel free to experiment! Adjusting these ingredients can make this dish uniquely yours. Store your spicy shrimp fried rice in an airtight container. It stays fresh for up to three days in the fridge. Before sealing, let it cool to room temperature. This helps keep the rice from getting too mushy. When you’re ready to eat, just pull it out and let it warm up a bit. You can freeze this dish for longer storage. Use a freezer-safe container and pack it well. Make sure to leave some space for expansion. It can last for up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Reheat your fried rice in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir frequently to heat it evenly. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the flavors bright and fresh. I recommend using jasmine rice. It has a nice aroma and a slightly sticky texture. This rice helps the dish taste great. Cook it ahead of time and let it cool. This step keeps the rice from getting mushy when frying. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can place them in cold water for a quick thaw. Peeled and deveined shrimp work best. To reduce the heat, cut back on the sriracha. You can also skip it altogether. Instead, add a bit more soy sauce for flavor. Adding extra veggies can help balance the spice too. This dish pairs well with a light salad or steamed broccoli. You can also serve it with egg rolls or spring rolls. These sides will add a nice crunch and flavor. Absolutely! Spicy shrimp fried rice is perfect for meal prep. You can store it in airtight containers in the fridge. It stays fresh for up to 4 days. Reheat it in the microwave or on the stovetop. To sum up, we covered key steps to make spicy shrimp fried rice. You learned about essential ingredients, seasonings, and how to prepare the dish. I shared tips for cooking perfect rice and shrimp. You can explore variations with different proteins and veggies. Lastly, we discussed storage and reheating of leftovers. Now, you have all you need to make this tasty meal your own. Dive in and enjoy your cooking adventure!

Spicy Shrimp Fried Rice

A flavorful and spicy fried rice dish featuring shrimp and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup jasmine rice, cooked and cooled
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mixed bell peppers, diced
  • 1 cup frozen peas and carrots mix
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons sriracha
  • 2 green onions chopped
  • to taste salt and black pepper
  • optional fresh cilantro, for garnish

Instructions
 

  • Prepare the Rice: Start by cooking the jasmine rice according to the package directions. Once it’s fully cooked, spread the rice evenly on a baking sheet to cool completely.
  • Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and finely chopped onion. Sauté for 2-3 minutes until fragrant.
  • Cook the Shrimp: Increase the heat to high and add the shrimp. Season with salt and black pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Remove from skillet and set aside.
  • Stir-fry Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced bell peppers and frozen peas and carrots mix. Stir-fry for approximately 3 minutes until tender yet crisp.
  • Add Eggs: Push the vegetables to one side of the skillet. Pour the beaten eggs into the clear side and scramble until fully cooked. Mix with the vegetables.
  • Combine Everything: Lower the heat slightly and add the cooled jasmine rice, cooked shrimp, soy sauce, and sriracha. Stir-fry for about 3-4 minutes until heated through.
  • Finish Up: Stir in the chopped green onions and adjust seasoning with salt, pepper, or sriracha as desired.
  • Serve: Transfer the fried rice to a serving dish and garnish with fresh cilantro if using.

Notes

For an extra touch, garnish with fresh cilantro and serve with lemon or lime wedges.
Keyword fried rice, quick meal, shrimp, spicy