Shrimp and egg fried rice
This Shrimp and Egg Fried Rice combines succulent shrimp with scrambled eggs, vibrant vegetables, and perfectly seasoned rice for a quick weeknight meal. The dish features a balance of spice from chili peppers and umami flavors from soy and sesame oil.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp vegetable oil3 eggs
2 red hot chili peppers
3/4 cup scallions
2 garlic cloves
12 oz shrimps
1 cup white rice
1/3 cup soy sauce
1 tsp sesame oil
2 tbsp salsa sauce
1 cup peas
This Shrimp and Egg Fried Rice recipe is a delightful twist on a classic dish that pairs flavorful shrimp with savory eggs, colorful vegetables, and perfectly seasoned rice. It's a quick and easy dish that's perfect for weeknight dinners or meal prepping for the week. With a pinch of spice from red hot chili peppers and the umami kick from soy sauce and sesame oil, this recipe is sure to become a family favorite.
Instructions:
- Slice the red hot chili peppers and scallions.
- Mince the garlic.
- Peel and devein the shrimp if not already done.
- Cook the white rice if you don't have it prepared.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium heat.
- Whisk the eggs in a bowl and pour them into the skillet.
- Scramble the eggs until they are fully cooked, then remove them from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Once the oil is hot, add the sliced red hot chili peppers, scallions, and minced garlic.
- Sauté for 2-3 minutes until they are fragrant and the scallions are softened.
- Add the peeled and deveined shrimp to the skillet.
- Cook for about 4-5 minutes, or until the shrimp turn pink and are cooked through.
- Add the cooked rice to the skillet with the shrimp and vegetables.
- Pour in the soy sauce, sesame oil, and salsa sauce.
- Stir well to ensure the rice is evenly coated with the sauces.
- Cook for an additional 3-4 minutes, stirring frequently to avoid burning.
- Add the peas into the skillet and mix them into the rice mixture.
- Return the scrambled eggs to the skillet and gently fold them in.
- Once everything is well combined and heated through, remove the skillet from the heat.
- Serve the shrimp and egg fried rice immediately, garnished with extra sliced scallions if desired.
Enjoy your homemade Shrimp and Egg Fried Rice, a dish that's bursting with flavors and textures. Whether you serve it as a main course or a side dish, it's sure to be a hit. Don't forget to experiment with different vegetables or add a squeeze of lime for an extra zesty finish. Happy cooking!
Shrimp and egg fried rice FAQ:
Shrimp typically take about 4-5 minutes to cook through. They are done when they turn pink and opaque.
Yes, you can use brown rice instead of white rice. Keep in mind that brown rice takes longer to cook, so adjust your cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
You can use tamari (gluten-free) or coconut aminos as a substitute for soy sauce for a similar flavor profile.
The eggs are properly cooked when they are fully set and no longer runny. Scrambling them in the skillet until firm is key.
Tips:
- Prep all your ingredients before you start cooking to ensure a smooth cooking process.
- Use day-old rice for the best texture. Freshly cooked rice can be too soft and may turn mushy during frying.
- Adjust the number of chili peppers based on your spice tolerance.
- Cook the shrimp until they turn pink and opaque to avoid overcooking and turning them rubbery.
- Use a large wok or frying pan to give the ingredients plenty of room to move around and cook evenly.
- Taste and adjust the seasonings before serving to ensure the perfect balance of flavors.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 24g
Carbohydrates 50g
Fiber 3.06g
Sugar 4.20g
Fat 14g
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