Description of this recipe
Shrimp and Eggs Fried Rice is a delightful, savory dish that combines the rich flavors of succulent shrimp, fluffy scrambled eggs, and vibrant vegetables, all enveloped in perfectly stir-fried rice. This one-pan meal is not only quick to prepare but also incredibly satisfying, making it a perfect choice for a weeknight dinner or a weekend brunch.
Why you will love this recipe
This recipe is a fantastic way to transform leftover rice into a gourmet dish that bursts with flavor. The combination of shrimp and eggs provides a protein-packed meal, while the peas and carrots add a touch of sweetness and color. With minimal prep time and easy cooking steps, this dish is perfect for both novice and experienced cooks. Plus, the umami from the soy sauce and the nuttiness of sesame oil elevate the dish to an entirely new level. You’ll love how quickly it comes together and how it satisfies your cravings for something hearty and delicious.
Introduction
Fried rice is a beloved staple in many cuisines around the world, and for good reason. It’s versatile, quick to prepare, and can be customized with whatever ingredients you have on hand. This Shrimp and Eggs Fried Rice recipe takes the classic concept of fried rice and elevates it with the addition of tender shrimp and fluffy eggs. Whether you’re looking to whip up a quick dinner after a busy day or impress your friends with a flavorful dish, this recipe is sure to deliver.
The beauty of this dish lies in its simplicity and the vibrant flavors that come together in just a matter of minutes. Using day-old rice ensures that the grains are firm and won’t clump together, allowing for that perfect fried rice texture. So, let’s dive into the recipe and discover how to create this mouthwatering dish right in your kitchen!
Ingredients:
- 3 cups cooked white rice (day old)
- 2 tablespoons oil (vegetable or canola)
- 1 ½ cups frozen peas and carrots (thawed)
- 1 onion, chopped and diced
- 1 tablespoon minced garlic
- 1 cup frozen shrimp, peeled and deveined
- 2 eggs, beaten
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- Garnish: sliced green onions
Preparation:
Step 1:
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the thawed shrimp. Cook the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
Step 2:
In the same pan, add the beaten eggs. Scramble the eggs until they are fully cooked, which should take about 2 minutes. Once cooked, remove the eggs from the pan and set them aside with the shrimp.
Step 3:
Add the remaining tablespoon of oil to the pan. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and tender.
Step 4:
Add the minced garlic to the pan and sauté for an additional 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 5:
Now, add the day-old rice to the pan, along with the thawed peas and carrots. Stir everything together and cook for 2-3 minutes, allowing the rice to heat through and the vegetables to soften slightly. Then, pour in the soy sauce and sesame oil, mixing well to ensure that everything is evenly coated. Finally, add the cooked shrimp and scrambled eggs back into the pan. Stir to combine all the ingredients and cook for another minute or two until everything is heated through. Remove from heat and garnish with sliced green onions before serving.
Serving Suggestions:
Serve this Shrimp and Eggs Fried Rice hot, straight from the pan. It pairs wonderfully with a side of crispy spring rolls or a fresh cucumber salad. For those who enjoy a bit of heat, consider serving it with a side of chili sauce or sriracha for an extra kick.
Tips:
- Day-Old Rice: Using day-old rice is key to achieving the perfect texture. Freshly cooked rice can be too sticky and clump together.
- Shrimp: If you prefer fresh shrimp, feel free to use that instead of frozen. Just make sure to peel and devein them before cooking.
- Vegetables: You can customize the vegetable mix based on your preferences. Bell peppers, corn, or broccoli would also work well.
- Soy Sauce: For a gluten-free option, substitute with tamari or coconut aminos.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (per serving):
- Calories: 350
- Protein: 20g
- Sodium: 600mg
Conclusion
Shrimp and Eggs Fried Rice is a delightful dish that brings together a medley of flavors and textures in a single pan. With its quick preparation and the ability to use leftover rice, it’s not only a convenient meal option but also a delicious one. Whether you’re cooking for yourself or entertaining guests, this dish is bound to impress and satisfy. Enjoy every bite of this savory treat!
Questions and Answers
1. Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used in this recipe. Just make sure to peel and devein them before cooking.
2. What can I substitute for soy sauce to make it gluten-free?
You can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
3. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
4. Can I add more vegetables to this dish?
Absolutely! Feel free to add any vegetables you like, such as bell peppers, corn, or broccoli.
5. Is this dish suitable for meal prep?
Yes, this Shrimp and Eggs Fried Rice is great for meal prep. Just store it in individual containers for quick and easy meals throughout the week.