Shrimp Fried Rice

A flavorsome and fluffy take-out staple made at home.

Shrimp Fried Rice

This recipe for Shrimp Fried Rice is highly reactionary – where have all my take-out spots gone?! As much as I enjoy ordering in, greatness starts at home. With this recipe you won’t have to worry about anyone skimping on the shrimp. 😆 Besides, what were you really going to do with all that leftover rice?

Tips:

• Use leftover white rice if you happen to have it on hand.
• The additives are fully customizable, switch out mixed veggies for your favorite variety.
• Season shrimp with a dash each of Chinese 5 spice, white pepper, and kosher salt; set aside.
• Use ground ginger instead of fresh if needed but cut the amount to ½ tsp.

Print

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Shrimp Fried Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 Servings

A flavorsome and fluffy take-out staple made at home.

Ingredients

4 cups cooked jasmine rice

1 lb medium shrimp, peeled and deveined

3 eggs

1 medium onion, diced

¾ cup frozen mixed vegetables

¼ cup less-sodium (low-sodium) soy sauce

2 tsp fish sauce

1 tsp toasted sesame oil

3 tbsp coconut oil

1 garlic clove, minced

1 tsp ginger, minced

3 green onions, sliced

2 tsp Chinese 5 spice

½ tbsp. red pepper flakes

Kosher salt, to taste

White pepper, to taste

Instructions

In a small bowl, mix soy sauce, fish sauce, sesame oil, Chinese 5 spice, and red pepper flakes; set aside.

Heat 1 tbsp of coconut oil in wok or large skillet. Cook shrimp on high for 2 minutes; set aside.

Add remaining 2 tbsp of coconut oil to wok/skillet to sauté ginger, garlic, and onions until translucent then stir in mixed vegetables.

Push vegetables to the side and scramble eggs in the middle of the wok/skillet.

Combine rice, shrimp, and soy sauce mixture with vegetables. Toss and fluff rice to mix thoroughly.

Top with green onion, cover and let steam on low for 5 minutes.

Serve

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