Easy Shrimp Fried Rice
Easy Shrimp Fried Rice is the perfect go to meal when you don’t have time to mess with cutting, chopping, marinating, or even thinking. This is a recipe your family will love and it only takes 20 minutes!
STOP stressing over what to make for dinner! I got you covered with this Easy Shrimp Fried Rice. But WAIT.. if you are not into shrimp don’t give up, you can make this with chicken, steak, pork, or vegetarian. Do have you back with me now? Ok, good. So as I was saying, Easy Shrimp Fried Rice is silly simple and you don’t have to even chop your veggies. I even threw mine in still frozen and they cooked up great. You can’t beat the flavor this Easy Shrimp Fried Rice has and the simplicity of it is even better.
Don’t panic about trying to make the rice ahead of time either, you can just buy the rice that is already to go in the packages and wha La.. you have your rice to start cooking. One thing is for certain, this Easy Shrimp Fried Rice is kind of addicting and hard to stop eating. It really is packed full of flavor and all the different textures make it one amazing bite after the next. Simplicity is important these days, but so is making good home cooked meals, so that is why I love this recipe. Not to mention the versatility of your source of protein you add to it is all yours.
So bring back simply delicious into your kitchens and whip up a wok full of this Easy Shrimp Fried Rice. It makes for a great main dish, side dish, and left over dish ;).
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound medium fresh shrimp, cleaned ( about 20 shrimp)
- 1 cup frozen peas and diced carrots blend (I throw it in frozen, no need to thaw)
- 1/2 cup corn (I use frozen corn, and put it in frozen)
- 3 garlic cloves, chopped ( I use the garlic in the jar already chopped to save time)
- 1/2 teaspoon ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked rice (I used white) . To save time use two 8.8-ounce pouches cooked and ready-to-serve rice.
- 3 green onions, trimmed and sliced
- 4 tablespoons low-sodium soy sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- To a large non-stick skillet or wok, add the oils and shrimp. Cook over medium-high heat for about 3 minutes, flipping to cook through. Remove shrimp with a slotted spoon and allow the oils and cooking juices to remain in skillet. Set shrimp aside on a plate.
- Add the peas, carrots, and corn to the skillet or wok and cook until the vegetables soften, about 2-3 minutes, making sure to stir regularly.
- Add the garlic and ginger and cook for 1 minute, stir
- Move vegetables to one side of the skillet, add the eggs to the other side, and scramble
- Add the shrimp, rice and green onions to the skillet or wok and evenly drizzle with soy. Cook for about 2 more minutes and season with salt and pepper
- Mix everything together, serve and enjoy
- Store left overs in an airtight container in refrigerator for about 4 days.