Shrimp fried rice
Savor the delicious flavors of homemade shrimp fried rice with this easy recipe! Fresh shrimp, crispy celery, and fragrant garlic and ginger are stir-fried to perfection with white rice, eggs, and a savory blend of chicken gravy, soy sauce, and fish sauce. A pinch of brown sugar adds a hint of sweetness to this delightful dish. Perfect for a quick and satisfying meal.
- 21 Apr 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Shrimp fried rice is a delightful and flavorful dish that combines succulent shrimp, hearty vegetables, and perfectly seasoned rice. This dish is not only versatile but also quick and easy to prepare, making it an ideal choice for a delicious weeknight dinner. With the right ingredients and techniques, you can create a restaurant-quality meal in the comfort of your own home.
Ingredients:
Instructions:
- Make sure all your ingredients are ready to go before you start cooking. Chop the celery, mince the garlic, grate the ginger, and beat the eggs.
- In a large skillet or wok, heat 1/4 cup of olive oil over medium-high heat.
- Add the shrimps to the hot oil. Cook for about 2-3 minutes on each side or until the shrimps turn pink and opaque. Remove the shrimps from the skillet and set them aside.
- In the same skillet, add the chopped celery, minced garlic, and grated ginger. Sauté for about 2 minutes, stirring constantly, until the celery becomes tender and the garlic and ginger are fragrant.
- Add the chicken gravy, soy sauce, fish sauce, and brown sugar to the skillet. Stir well to combine all the flavors.
- Add the cooked white rice to the skillet. Stir to coat the rice evenly with the sauce and aromatic mixture. Cook for about 3-5 minutes, allowing the rice to heat through and absorb the flavors.
- Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side. Scramble the eggs until they are fully cooked. Then, mix the scrambled eggs into the rice mixture.
- Add the cooked shrimps back to the skillet. Stir everything together until the shrimps are evenly distributed throughout the rice.
- Cook for another 2 minutes to ensure everything is well combined and hot. Taste and adjust the seasoning if needed.
- Remove from heat and transfer the Shrimp Fried Rice to serving plates or a serving dish.
- Serve immediately while hot. Enjoy your delicious homemade Shrimp Fried Rice!
Tips:
- Use day-old rice: Using cold, day-old white rice helps to achieve the best texture and prevents the rice from becoming mushy when stir-frying.
- Prep ingredients beforehand: Having all your ingredients prepped and ready to go will make the cooking process smoother and more efficient.
- Cook at high heat: High heat is essential in stir-frying to achieve a good sear on the shrimp and vegetables, enhancing the overall flavor of the dish.
- Season the shrimp well: Ensure that the shrimp is well-seasoned before adding it to the rice to enhance the overall taste of the dish.
- Avoid overcooking the shrimp: Shrimp cooks very quickly, so be careful not to overcook them to maintain their tenderness and juiciness.
Shrimp fried rice is a versatile and satisfying dish that can be tailored to your taste preferences. By following these tips and taking the time to prepare your ingredients thoroughly, you can create a delicious and nourishing meal. Enjoy the delightful combination of flavors and textures in every bite. Whether you're cooking for yourself, your family, or guests, this shrimp fried rice is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 540kcal | 22% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 100g | 28% |
| Fiber 2.26g | 6% |
| Sugar 1.57g | 2% |
| Fat | |
| Fat 20g | 23% |
| Saturated 3.44g | 11% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 170mg | 30% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 310ug | 79% |
| Vitamin B12 1.21ug | 50% |
| Vitamin C 1.34mg | 1% |
| Vitamin E 1.62mg | 11% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 440mg | 13% |
| Selenium, Se 50ug | 92% |
| Sodium, Na 1140mg | 76% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 160g | - |
| * 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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