30-Minute Shrimp Fried Rice

Why Make This Recipe

30-Minute Shrimp Fried Rice is a quick, delicious, and satisfying meal. It comes together in just half an hour, making it perfect for busy weeknights or when you want to impress friends and family without spending too much time in the kitchen. This dish is colorful, full of flavor, and allows you to use any leftover rice and vegetables you might have on hand. Plus, it’s a fun way to include shrimp, which adds a tasty seafood twist.

How to Make 30-Minute Shrimp Fried Rice

Ingredients

• 2 cups cooked rice
• 8 oz shrimp, peeled and deveined
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 teaspoon garlic, minced
• Salt and pepper to taste

Directions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add another tablespoon of oil and sauté the minced garlic for 30 seconds. Then, add the mixed vegetables and cook until they are tender.
3. Push the vegetables to one side of the skillet. Add the remaining oil and scramble the eggs on the other side until fully cooked.
4. Once the eggs are cooked, add the cooked rice, shrimp, and soy sauce to the skillet. Stir everything together and cook for another 2-3 minutes until heated through.
5. Stir in the chopped green onions and season with salt and pepper. Serve hot.

How to Serve 30-Minute Shrimp Fried Rice

You can serve Shrimp Fried Rice directly from the skillet for a family-style meal. It pairs well with a simple side of steamed vegetables or a light salad. For an extra touch, consider serving it with a wedge of lemon or lime for a zesty kick!

How to Store 30-Minute Shrimp Fried Rice

To store leftovers, let the shrimp fried rice cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheat it in the microwave or on the stovetop, adding a splash of water to prevent it from drying out.

Tips to Make 30-Minute Shrimp Fried Rice

• Use day-old rice for the best texture, as it will be drier and fry better compared to freshly cooked rice.
• Feel free to customize the mixed vegetables based on what you have on hand or prefer.
• Ensure that your shrimp is fully thawed if using frozen shrimp, and that it is deveined for best results.

Variation

For a spicy kick, add some chopped chili peppers or a dash of hot sauce before serving. You can also substitute the shrimp with chicken, tofu, or other proteins based on your preference.

FAQs

Can I use uncooked shrimp instead of cooked?
Yes, you can use uncooked shrimp. Simply cook them in the skillet until they turn pink before removing and setting them aside.

Can I make this dish vegetarian?
Absolutely! Omit the shrimp and eggs and use tofu or just load up on more vegetables for a tasty vegetarian version.

How can I make this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce alternative, such as tamari, and be sure to check the labels on your vegetable and rice ingredients.

30-Minute Shrimp Fried Rice

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• Author: lydia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Seafood

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Description

A quick, delicious, and satisfying meal, perfect for busy weeknights or impressing guests without spending too much time in the kitchen.

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Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 8 oz shrimp, peeled and deveined
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 teaspoon garlic, minced
• Salt and pepper to taste

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Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add another tablespoon of oil and sauté the minced garlic for 30 seconds. Then, add the mixed vegetables and cook until they are tender.
3. Push the vegetables to one side of the skillet. Add the remaining oil and scramble the eggs on the other side until fully cooked.
4. Once the eggs are cooked, add the cooked rice, shrimp, and soy sauce to the skillet. Stir everything together and cook for another 2-3 minutes until heated through.
5. Stir in the chopped green onions and season with salt and pepper. Serve hot.

Notes

Use day-old rice for better texture. Customize mixed vegetables as desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 85mg