Shrimp Fried Rice

A classic Chinese-inspired stir-fried rice dish with tender shrimp, scrambled eggs, crisp vegetables, and savory soy sauce, finished with aromatic sesame oil.

asian
chinese
Nutrition

Provides a balanced mix of lean protein from shrimp and eggs, complex carbohydrates from rice, and vitamins and minerals from vegetables, though moderate in sodium from soy sauce.

26% of daily energy
48 g
Carbs
18 g
Total fat
30 g
Protein
Dairy FreeNut FreeNutritiousPeanut FreePescatarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courselunchstovetoprice dishesseafoodquick & easyfamily friendly

Shrimp Fried Rice

The Pioneer Woman (Ree Drummond)

4

servings

0

per serve

0

minutes

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Ingredients
Medium Shrimp
1 pound Medium Shrimp peeled and deveined
Kosher Salt
1 teaspoon Kosher Salt
Black Pepper
0.75 teaspoon Black Pepper
Vegetable Oil
0.25 cup Vegetable Oil
Celery Stalks
2 Celery Stalks thinly sliced
Carrot
1 Carrot finely diced
Fresh Ginger
1 tablespoon Fresh Ginger chopped
Garlic Cloves
3 Garlic Cloves finely chopped
Green Onions
4 Green Onions thinly sliced, white and green parts separated
Rice
4 cup Rice frozen or leftover cooked, thawed if frozen
Low-sodium Soy Sauce
0.33 cup Low-sodium Soy Sauce
Eggs
4 large Eggs beaten
Snow Peas
1 cup Snow Peas trimmed and sliced on the diagonal
Sesame Oil
1 tablespoon Sesame Oil
Hot Sauce
Hot Sauce for serving
Equipment
Large nonstick skillet

Large nonstick skillet

Wooden spoon

Wooden spoon

Knife

Knife

Cutting board

Cutting board

Plate

Plate

Instructions
1
Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.
2
Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.
3
Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.
4
Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.
5
Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.
Shrimp Fried Rice

Shrimp Fried Rice

The Pioneer Woman (Ree Drummond)

4

servings

0

per serve

0

minutes

A classic Chinese-inspired stir-fried rice dish with tender shrimp, scrambled eggs, crisp vegetables, and savory soy sauce, finished with aromatic sesame oil.

asian
chinese
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Medium Shrimp
1 pound Medium Shrimp peeled and deveined
Kosher Salt
1 teaspoon Kosher Salt
Black Pepper
0.75 teaspoon Black Pepper
Vegetable Oil
0.25 cup Vegetable Oil
Celery Stalks
2 Celery Stalks thinly sliced
Carrot
1 Carrot finely diced
Fresh Ginger
1 tablespoon Fresh Ginger chopped
Garlic Cloves
3 Garlic Cloves finely chopped
Green Onions
4 Green Onions thinly sliced, white and green parts separated
Rice
4 cup Rice frozen or leftover cooked, thawed if frozen
Low-sodium Soy Sauce
0.33 cup Low-sodium Soy Sauce
Eggs
4 large Eggs beaten
Snow Peas
1 cup Snow Peas trimmed and sliced on the diagonal
Sesame Oil
1 tablespoon Sesame Oil
Hot Sauce
Hot Sauce for serving
Equipment
Large nonstick skillet

Large nonstick skillet

Wooden spoon

Wooden spoon

Knife

Knife

Cutting board

Cutting board

Plate

Plate

Instructions
1
Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.
2
Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.
3
Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.
4
Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.
5
Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.
dinnermain courselunchstovetoprice dishesseafoodquick & easyfamily friendly
Nutrition

Provides a balanced mix of lean protein from shrimp and eggs, complex carbohydrates from rice, and vitamins and minerals from vegetables, though moderate in sodium from soy sauce.

26% of daily energy
48 g
Carbs
18 g
Total fat
30 g
Protein
Dairy FreeNut FreeNutritiousPeanut FreePescatarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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