Shrimp Fried Rice
This better-than-takeout fried rice recipe is the perfect weeknight dinner. Customize with your favorite add-ins and top with a fried egg for the best shrimp fried rice you'll ever have.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Entree, Side Dish
Cuisine: Asian
Servings: 6 servings
Calories: 384kcal
- 2 cups short grain rice
- 1 lb shrimp
- 3 eggs
- 1 cup mixed carrots and peas
- 6 tsp soy sauce
- 4 tsp oyster sauce
- 3 tsp sesame oil
- 1 scallion finely chopped
- salt and pepper to taste
Heat up a large skillet with some butter over medium high heat.
Cook the peas and carrots for 5-6 minutes or until fork tender and season with salt and pepper.
Add some oil to the skillet and cook the shrimp for 20 seconds on each side and season with salt.
Add some extra butter/oil and add cook the two eggs until yellow and scrambled.
Add some extra butter/oil and fry the cooled cooked rice working in batches.
Mix the rice with the shrimp, veggies, and eggs. Stir in the soy sauce, oyster sauce, and sesame oil.
Stir the rice until all of the sauces are evenly distributed.
Stir in the scallions.
In a separate skillet fry an egg, season with salt and pepper and serve over the shrimp fried rice.
Calories: 384kcal | Carbohydrates: 56g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 272mg | Sodium: 1082mg | Potassium: 199mg | Fiber: 2g | Vitamin A: 2355IU | Vitamin C: 6.1mg | Calcium: 130mg | Iron: 5.2mg