Shrimp and Fried Rice
This shrimp and fried rice is easy to make and will have you coming back for more.
Fried rice is quick and easy to make and when adding shrimp to the mix, it’s all cooked in one skillet.
Less pans to wash is a good thing.
I especially like that this dish has delicious flavor similar to fried rice in a restaurant from cooking it in soy sauce.
About this Recipe
This fried rice is made with chopped carrots and diced garlic.
And I especially like that the rice has peas in it.
The peas not only taste good but also add a pretty color contrast to the overall dish.
I used frozen peas which seem to hold their shape nicely when getting tossed around in the cooking process.
And the shrimp and fried rice served together are a match made in heaven.
Large raw peeled shrimp are used in this recipe.
And the tails are left on the shrimp not only because they look pretty that way, but also because they can be a finger food.
But feel free to leave the tails on if you prefer.
This shrimp and fried rice is a wonderful one-skillet meal that can be whipped up in no time.
Cooked chicken, beef, or pork can be used in this dish along with, or in place of the shrimp.
Here are more recipes with shrimp you may like “Mango and Orange Honey Walnut Shrimp“, “Chipotle Shrimp Guacamole” and “Tempura Shrimp with Honey Mustard Dipping Sauce“.
Let’s check out the ingredients.
Large raw deveined and shelled shrimp, cooked white rice, eggs, frozen green peas, carrots, green onions, garlic, soy sauce, sesame oil, canola oil, salt and pepper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Carrots, Garlic, Green Onion and Eggs:
Chop the carrots and garlic.
Cut two green onions in about two inch size pieces.
Chop the remaining green onion (or slice it in long thin pieces) and set it aside for garnish.
Whisk the eggs in a small bowl and set aside.
Olive Oil:
Heat a large skillet on medium heat and add canola oil.
Shrimp:
To the pan, add the shrimp.
Seasonings:
Top each shrimp with salt and pepper.
As soon as the bottom of the shrimp starts to turn white (about 1 or 2 minutes), turn each piece over.
And cook the other side of the shrimp for about the same amount of time.
When the shrimp are thoroughly cooked transfer them from the pan on to a plate and set aside.
Keep the heat turned on, and also keep the canola oil in the pan.
Rice:
To the pan, add chopped carrots and stir.
Next, add the rice…
…and stir.
Then add garlic and onions, and stir.
Sesame Oil:
Drizzle sesame oil over the rice and stir.
Soy Sauce:
To the pan add soy sauce and stir.
Continue stirring for about 4 minutes.
Peas:
To the pan, add frozen green peas and stir.
Then add the shrimp back in the pan and stir.
Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle.
Eggs:
Pour beaten eggs in the middle of the pan and stir just the eggs as they’re cooking.
Try not to mix the eggs in with the other ingredients as they’re cooking.
TIP – The dish looks best if the eggs are scrambled first before mixing them with the other ingredients.
Some of the ingredients will sneak in with the eggs while they’re cooking but no worries.
When the eggs are scrambled, then stir them in with the other ingredients.
Serve:
Serve warm right out of the skillet and garnish with chopped or thinly sliced green onions.
Then it’s time to dig in.
It’s so good.
Thank you so much for stopping by CCC!
More Recipes with Rice You May Like:
Grilled Shrimp with Browned Butter and Rice
Sweet and Spicy Chicken with Rice
Fried Rice with Pineapple and Almonds
Easy Barbecue Chicken with Rice
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Shrimp and Fried Rice
Ingredients
- 4 cups cooked white rice chilled
- 1 cup chopped carrots
- 1/2 cup frozen green peas
- 2 green onions chopped (including the green tops)
- 2 cloves garlic peeled and chopped
- 2 eggs beaten
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 8 large raw shrimp deveined and shelled
- 3 tablespoons canola oil
- 4 dashes ground black pepper
- 3 dashes salt
- 2 green onions chopped or thinly sliced; for garnish
Instructions
- Heat a large skillet on medium heat and add canola oil.
- To the pan, add the shrimp. Top each shrimp with salt and pepper.
- As soon as the shrimp starts to turn a white color on the bottom side (about 1 or 2 minutes), turn each piece over and cook the other side for about the same amount of time.
- When the shrimp are thoroughly cooked, transfer them from the pan on to a plate and set aside.
- Heat the same skillet on medium heat (with the canola oil still in it). To the pan add carrots and stir.
- To the pan add the cooked and chilled white rice and stir. Next add garlic and the chopped green onions. Stir. Drizzle sesame oil over the rice and stir.
- To the pan add soy sauce and stir. Continue stirring for 4 minutes.
- Add the green peas and stir. Then add the shrimp back in the pan and stir.
- Use a spoon to move the ingredients to the sides of the pan to create an open area in the middle.
- Pour the beaten eggs in the middle of the pan and stir just the eggs as they’re cooking. Try not to mix them in with the other ingredients until they’re scrambled.
- The dish looks best if the eggs are scrambled first before mixing them with the other ingredients. Some of the ingredients will sneak in with the eggs while they’re cooking but no worries.
- Once the eggs are scrambled, stir them in with the other ingredients.
- Serve warm right out of the skillet and garnish with the chopped or thinly sliced green onions.
This is great and easy! I always thought it would be harder to make. I used a bag of frozen veggies instead of just carrots and peas because that’s what I had on hand. It turned out great! Thanks!
Hi Mara, I’m so glad you liked it and that it turned out great. The frozen veggies sound delish in this dish. Thank you for letting me know and have a great rest of the week!
OMG, that looks delish!!!! I love shrimp but have never had the courage to try and cook some….maybe I’ll be brave, lol.
Hi Donna, yes for sure give it a try. You can do it! Have a nice weekend!
I have had Ziplist for awhile now, but what I need to know is how do I get my recipes on my Blog in a Ziplist and print mode? Do you post it in Ziplist first and copy onto your post? I use WordPress. Help!
Hi Cindy, there were no changes on how I do the posts. Have you tried running your question by the folks at ZipList? There is a contact-us option at the bottom of their website. I hope this will help. And I just went over and visited your blog…that bacon shell taco is a work of art! Thank you for stopping by.
Yum Yum yum!
Hi Tasha, thank you! I could even eat this cold! Have a great day!