Homemade shrimp fried rice that is better than your favorite take out restaurant fried rice dish.
This version of shrimp fried rice is made with shrimp, leftover chilled rice, scrambled eggs, corn,carrots, and scallions.
All you need is a wok to put together this tasty shrimp fried rice in 30 minutes.
Flavors in the shrimp fried rice.
The shrimp for this fried rice is cooked just long enough to maintain its tender and sweet flavour.
The fluffy scrambled eggs add another level of texture to the fried rice.
You can add any type of veggies that stir fry quickly. I’m using canned corn, carrots that are shredded fine, and scallions.
While the above ingredients add the main flavors and texture.
To make the best seafood fried rice, a balance of sesame oil, garlic and ginger should be present. This gives its aroma and familiar tastes of your favorite shrimp fried rice.
Tips to make the easy shrimp rice.
Always use leftover rice that has been refrigerated for a few hours.
Have all the ingredients ready so that you can wip up this dish in less than 30 minutes
Having chilled leftover rice to add to the hot stir-fried vegetables won’t overcook the rice and turn it mushy.
Add the ingredients for the shrimp rice in the given order mentioned in the recipe.
Use a large wok or frying pan to make this seafood one-pot dish.
RECIPE AT A GLANCE
How to make shrimp fried rice from scratch.
The rice for the recipe.
The first step of making this recipe is to have some chilled leftover rice.
If you don’t have any, cook a batch of rice, let it reach room temperature, then spread on a flat tray and refrigerate for at least 2-3 hours.
Preparing the shrimp.
You can use both frozen and fresh shrimp for the fried rice.
If using frozen shrimp, defrost the shrimp and pat dry any excess moisture before use.
Fresh shrimp can be washed but remove any excess water before cooking them.
Place the shrimp in a bowl and season with salt and red chillie powder. Marinate for 10 minutes.
Vegetables for the shrimp fried rice.
Chop the vegetables you are using for the shrimp fried rice.
You can use green peas, beans cut into smaller pieces, and mushrooms as well.
Slightly whisk the egg and set aside until used.
Assembling all the ingredients for the fried rice.
Place a non-stick frying pan(ceramic or anodized pan) over medium heat and let the pan heat for 10-15 seconds.
Reduce heat to low-medium and pour in the oil.
Add shrimp to the pan, leaving space between the individual shrimp.
Cook each side of the shrimp(prawns), turning them over after under a minute.
Cook until both sides of the shrimp are cooked.
Just untilCook them until they just turn pink to avoid a rubbery texture.
Transfer the shrimp to a bowl.
Place the wok or frying pan over low medium fire.
Pour in some oil and saute the and garlic for a few seconds over medium heat.
Add the corn, carrots and scallions into the pan. Cook these ingredients while mixing for 3-5 minutes.
Pour in 1/4 cup of water and let the vegetables cook until soft.
Once the vegetables are cooked, make sure that there is no liquid before following the next step.
Move the vegetables to a side and make space to scramble the egg.
Pour in some oil and pepper and scramble the eggs for a few seconds.
Cook the eggs just long enough that they are still fluffy and semi-soft.
Add the rice with the soy sauce and combine with the scrambled eggs and veggies.
Taste and make any necessary adjustments. This would include adjusting salt and soy sauce to balance flavors.
Add the cooked shrimp into the fried rice and gently combine.
- 700g of shrimp deveined and shelled
- 1/2 teaspoon of salt
- 1/2 teaspoon of red chilies powder
- 3 eggs lightly whisked
- 5 tablespoons of oil to be used as needed on the recipe instructions
- 1 tablespoon of minced garlic
- 1 cup of corn(you can use canned or frozen)
- 1 cup of diced carrots(2 medium carrots diced)
- 3 scallions or green onions chopped
- 2 teaspoon of crushed pepper
- 3 tablespoons of soy sauce
- salt to season
Have 2 cups of leftover chilled rice ready.
If you don't have any leftover rice, cook some rice in your rice cooker.
Once the rice reaches room temperature, spread the rice over a flat dish and refrigerate for 2-3 hours until the rice is chilled.
Season your cleaned, deveined prawns in a bowl. season with salt and red chilies powder. marinate for 5-10 minutes.
Place a wok or frying pan over low medium heat.
Pour in the oil, let the oil heat for a few seconds and add the shrimp and spread them over the pan to cook.
Cook each side for under a minute to avoid overcooking the shrimp. just long enough that they turn pink.
Remove the shrimp to a dish.
pour oil to the same wok with the remaining oil and marinade juices.
Add the minced garlic to the wok and cook for 15 seconds. add the corn, carrots, and scallions to the wok.
Cook for 3 minutes over medium heat. pour in the water to further soften the veggies. stir the ingredients in the wok often until there is no water left.
Move the vegetables to aside. add the whisked eggs and pepper and scramble lightly.
Add the chilled rice, soy sauce and salt to season. combine rice with the vegetables and scrambled eggs in the pan.
Add additional oil(1 tablespoon), soy sauce, salt to season.
Cook for 2 minutes.
Add the cooked shrimp to the fried rice and gently combine all ingredients to make the shrimp fried rice.