Shrimp and Fried Rice

This will have you coming back for more.

Fried rice is actually quick and easy to make and when adding shrimp to the mix, it’s all done in one skillet.

Less pans to wash is a good thing.

I especially like that this fried rice has the delicious flavor of fried rice in a restaurant from cooking it in soy sauce.  

It’s also made with fresh chopped carrots and diced garlic for more flavor.

Fried rice is so good with peas in it and the peas 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.

The tails are left on the shrimp because they look so pretty that way in the dish and can be a finger food too.

But feel free to remove the tails if preferred.

This shrimp and fried rice makes a wonderful one-dish meal that can be whipped up in no time.

Feel free to substitute the shrimp for chicken, beef, pork, or even leftover meat that you may have on hand.

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

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

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.

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.

Keep the heat turned on, and also keep the canola oil in the pan.

To the pan, add chopped carrots and stir.

Next, add the rice…

…and stir.

Then add garlic and onions, and stir.

Drizzle sesame oil over the rice and stir.

To the pan add soy sauce and stir.

Continue stirring for about 4 minutes.

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.

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 until they’re scrambled.

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.

Once the eggs are scrambled, stir them in with the other ingredients.

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

This will have you coming back for more.

Print Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Lunch, Main Course, Side Dish

Cuisine: Chinese

Keyword: Fried Rice, Shrimp, Shrimp and Fried Rice, Shrimp and Rice

Servings: 2

Author: [email protected]

Ingredients

• 4 cups cooked white rice
• 1 cup chopped carrots
• ½ cup frozen green peas
• 2 green onions
• 2 cloves garlic peeled and chopped
• 2 eggs beaten
• 3 tablespoons soy sauce
• ½ 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 white rice and stir. Next add garlic and onions, and 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.

Notes

TIP:

1. When cooking the scrambled eggs in the middle of the skillet (while the other ingredients are over to the sides), try not to mix the eggs in with the other ingredients until the eggs are scrambled. The dish looks best if the eggs are scrambled first before mixing them with the other ingredients.

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