Shrimp and egg fried rice
Discover the tantalizing flavors of our Shrimp and Egg Fried Rice recipe. Featuring succulent shrimps, fluffy eggs, spicy red chili peppers, and vibrant scallions, all tossed in a savory mix of soy sauce, sesame oil, and salsa. This dish is a delightful fusion of textures and tastes, perfect for a quick and satisfying meal. Ready in just minutes, it pairs perfectly with a side of peas to complete this mouth-watering culinary experience.
- 07 Mar 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 3.06g | 8% |
| Sugar 4.20g | 4% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.26g | 8% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 210mg | 39% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 4.86mg | 30% |
| Vitamin B6 0.47mg | 27% |
| Vitamin B9 190ug | 47% |
| Vitamin B12 1.33ug | 55% |
| Vitamin C 33mg | 38% |
| Vitamin E 1.83mg | 12% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 450mg | 13% |
| Selenium, Se 45ug | 82% |
| Sodium, Na 1310mg | 88% |
| Zinc, Zn 2.34mg | 21% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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