Description
This Shrimp Fried Rice recipe is a quick and flavorful meal perfect for weeknights. Featuring succulent shrimp, fresh vegetables, and aromatic seasonings, it’s stir-fried in avocado oil for a light and delicious take on a classic Asian favorite. The use of tamari soy sauce and toasted sesame oil enhances the savory profile, while scrambled eggs add a rich texture to this wholesome dish.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables and Aromatics
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1½ cups frozen peas and carrots
Rice and Eggs
- 4 cups cooked white rice (preferably cold)
- 3 large eggs, beaten
Oils and Sauces
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the Shrimp: In a medium bowl, combine the shrimp with kosher salt and ground white pepper. Toss to coat evenly to ensure the shrimp is well-flavored and set aside.
- Cook the Shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes on one side, then flip and cook for another 30 seconds until the shrimp turns just opaque. Remove the shrimp to a plate and set aside to prevent overcooking.
- Sauté Aromatics: In the same wok, add diced onion, the white parts of the scallions, minced garlic, and minced ginger. Stir-fry for about one minute until fragrant to build a flavorful base.
- Add Vegetables: Add frozen peas and carrots directly from the freezer to the wok. Stir-fry for 1 to 2 minutes until the vegetables are warmed through but still retain a bit of crunch.
- Cook the Eggs: Push the vegetables to one side of the wok, pour in the beaten eggs on the other side, and scramble until softly set, which should take about one minute. This adds a creamy texture to the dish.
- Combine Rice and Shrimp: Add the cooked white rice, cooked shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil to the wok. Stir thoroughly to combine all ingredients, cooking for another 2 minutes to ensure everything is evenly heated and well mixed.
- Finish and Serve: Toss in the green parts of the scallions just before serving for a fresh garnish. Serve the shrimp fried rice hot and enjoy!
Notes
- Using cold, day-old rice prevents clumping and yields a better texture.
- You can substitute tamari soy sauce with coconut aminos for a gluten-free option.
- Adjust the amount of soy sauce and sesame oil to your taste preference.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- This recipe can easily be doubled for larger gatherings.
