Shrimp Fried Rice

Fried rice is a classic takeout comfort meal, but can also be an easy meal to whip up especially during a busy work week or relaxing weekend.

Whenever we make the cajun sausage and shrimp recipe in our meal plan, we always have half a bag of shrimp remaining. Whipping up an easy fried rice is usually the answer for this overflow.

JUMP TO RECIPE

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Shrimp fried rice

Fried rice is a classic takeout comfort meal, but can also be an easy meal to whip up especially during a busy work week or relaxing weekend.

SERVINGS: 4

INGREDIENTS

• 3 cups of cooked Jasmine rice (1 cup uncooked); cooled

• 1lb medium shrimp, shells and tails removed

• 3 TBSP avocado oil, divided

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• 5 TBSP soy sauce, divided

• 3 cloves of garlic, finely chopped

• 1 yellow onion, diced

• 1 cup of frozen mixed vegetables

• 4 TBSP butter

• 4 eggs, lightly beaten

• Optional: 2-3 sliced green onions

• Optional: 2 TBSP sesame seeds

1. COOK AHEAD: Cook 1 cup of dry jasmine rice according to package directions. Cool in the fridge. It helps to do this a day in advanced.

2. Season 1lb of shrimp with 1 TBSP of avocado oil, salt, pepper, garlic powder, and 1 TBSP of soy sauce. Allow to marinate for 15-30 minutes.

3. Heat a pan over medium heat. Add 1 TBSP of avocado oil. Cook the shrimp in the pan for 2 minutes each side or until pink. Set aside. Note: if the shrimp is large or jumbo size, slice into smaller pieces after cooking.

4. In the same pan, add another TBSP of avocado oil. Sautee garlic and onion for 2 minutes until fragrant and onion is translucent.

5. Add 1 cup of frozen mixed vegetables and cook until tender, about 3-5 minutes. Stir frequently.

6. Add cold rice to the pan and mix in with the vegetables. Add 4 TBSP of butter and mix. Once thoroughly mixed, allow the rice to sit in the pan to crisp up a bit, do not stir for at least 5 minutes. Then stir the rice again and push the rice to the side of the pan.

7. Add the 4 beaten eggs to the open space in the pan, mixing frequently to scramble and prevent from sticking. Once cooked through, mix in with the rice and vegetables.

8. Add the shrimp into the rice mixture and add 4 TBSP of soy sauce (or more based on preferences). Cook for a couple minutes more until hot. Be sure to scrape up any crispy bits off the bottom!

9. Optional: mix in sliced green onions and/or sesame seeds.

NOTES

• TO STORE: store in air tight storage container for up to 5 days

• TO REHEAT: Microwave or reheat in a non-stick pan

NUTRITION

COMING SOON