why make this recipe
Shrimp Fried Rice with Vegetables is a delightful dish that brings together the flavors of juicy shrimp and colorful veggies in a comforting bowl of fried rice. It’s a quick and easy meal that’s perfect for any day of the week. Whether you’re cooking for yourself or hosting friends, this recipe is a surefire way to impress. Plus, it combines protein and vegetables, making it a balanced option for lunch or dinner.
how to make Shrimp Fried Rice with Vegetables
Ingredients:
- 1 lb large or jumbo shrimp, peeled, deveined, tail-off
- 2 tbsp grapeseed oil
- 1 tbsp mirin
- 1 small or medium yellow onion, diced
- 1 cup shredded carrots
- 2 tsp sesame oil
- 2 large eggs, beaten
- 3 cups cooked white rice
- 2 tsp garlic powder
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup chopped green onion for garnish (optional)
- Salt, to taste
- Pepper, to taste
- 6 tbsp unsalted butter
Directions:
- In a bowl, season the shrimp lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat and add 2 tbsp of butter. Add the shrimp and cook for 3 minutes, tossing and flipping throughout. Remove the shrimp and set aside on a plate.
- Deglaze the pan with mirin.
- Add 4 tbsp of butter to the skillet and let it melt. Add the diced onion and sauté for 2 minutes. Then, add shredded carrots and continue to sauté for an additional 3 minutes.
- Reduce the heat to medium. Push the carrots and onions to the edges of the skillet, forming a well in the center. Add sesame oil and then pour in the beaten eggs. Scramble the eggs with the carrots and onions for 1 minute.
- Stir in the cooked white rice, season lightly with salt and pepper, then add garlic powder, soy sauce, and oyster sauce. Stir well until the rice is evenly coated and browned.
- Add frozen peas and corn. Stir until the peas and corn are warmed through.
- Add the cooked shrimp to the skillet and toss everything together.
- Garnish with chopped green onion and serve warm immediately.
how to serve Shrimp Fried Rice with Vegetables
Serve Shrimp Fried Rice warm in a bowl. You can add extra green onions on top for color and flavor. This dish pairs well with a simple side salad or can be enjoyed on its own. It’s easy to enjoy with chopsticks or a fork!
how to store Shrimp Fried Rice with Vegetables
To store leftovers, let the Shrimp Fried Rice cool to room temperature. Then, place it in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, place it in a microwave-safe bowl or skillet and heat until warmed through.
tips to make Shrimp Fried Rice with Vegetables
- Use cold, leftover rice for the best texture. Freshly cooked rice can be too sticky.
- Feel free to add any other vegetables you have on hand, such as bell peppers or broccoli.
- To make it spicier, consider adding some red pepper flakes or a dash of hot sauce.
variation (if any)
You can easily modify this recipe by swapping shrimp for chicken, beef, or tofu. You can also use brown rice or cauliflower rice for a healthier option. This dish is versatile, so feel free to get creative!
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just thaw them before cooking.
2. What type of rice should I use?
Cooked white rice is traditional, but you can also use jasmine or brown rice if preferred.
3. Is this dish suitable for meal prep?
Absolutely! Shrimp Fried Rice keeps well and is easy to reheat, making it great for meal prep.
Shrimp Fried Rice with Vegetables
Ingredients
Main Ingredients
- 1 lb large or jumbo shrimp, peeled, deveined, tail-off
- 2 tblsp grapeseed oil
- 1 tblsp mirin
- 1 small or medium yellow onion, diced
- 1 cup shredded carrots
- 2 tsp sesame oil
- 2 large eggs, beaten
- 3 cups cooked white rice Use cold, leftover rice for best texture.
- 2 tsp garlic powder
- 1/4 cup low-sodium soy sauce
- 1 tblsp oyster sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup chopped green onion for garnish (optional)
- Salt, to taste
- Pepper, to taste
- 6 tblsp unsalted butter
Instructions
Preparation
- In a bowl, season the shrimp lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat and add 2 tbsp of butter. Add the shrimp and cook for 3 minutes, tossing and flipping throughout. Remove the shrimp and set aside on a plate.
- Deglaze the pan with mirin.
Cooking
- Add 4 tbsp of butter to the skillet and let it melt. Add the diced onion and sauté for 2 minutes. Then, add shredded carrots and continue to sauté for an additional 3 minutes.
- Reduce the heat to medium. Push the carrots and onions to the edges of the skillet, forming a well in the center. Add sesame oil and then pour in the beaten eggs. Scramble the eggs with the carrots and onions for 1 minute.
- Stir in the cooked white rice, season lightly with salt and pepper, then add garlic powder, soy sauce, and oyster sauce. Stir well until the rice is evenly coated and browned.
- Add frozen peas and corn. Stir until the peas and corn are warmed through.
- Add the cooked shrimp to the skillet and toss everything together.
Serving
- Garnish with chopped green onion and serve warm immediately.