Shrimp fried rice
Delight in this easy and flavorful Shrimp Fried Rice recipe! Made with basmati rice, succulent shrimp, crispy bacon, eggs, peas, and a savory soy sauce blend, it’s the perfect quick meal for busy weeknights. Ready in just 30 minutes!
- 08 Apr 2025
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Shrimp fried rice is a flavorful and satisfying dish that brings together the savory tastes of shrimp, bacon, vegetables, and a hint of soy sauce. This dish can be made quickly, making it a perfect option for a delicious weeknight dinner.
Ingredients:
Instructions:
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- Cook the rice according to the package instructions or in a rice cooker. Once cooked, spread the rice on a baking sheet to cool and dry out slightly. This step helps achieve the perfect texture for fried rice.
- Beat 2 eggs in a small bowl.
- Peel and devein the 8 oz of shrimp if not already done.
- Mince 2 cloves of garlic and 1 tsp of ginger root.
- Chop 2 bacon strips into small pieces.
- Chop 1/2 cup of scallions.
- Heat 1 tbsp of peanut oil in a large skillet or wok over medium heat.
- Add the chopped bacon and cook until it is crispy. Remove the bacon using a slotted spoon and drain on a paper towel, leaving the rendered fat in the skillet.
- Pour the beaten eggs into the skillet with the bacon fat. Cook, stirring frequently, until the eggs are just set. Remove the scrambled eggs from the skillet and set aside.
- Increase the heat to medium-high. Add the shrimp to the skillet and stir-fry until pink and cooked through, about 3-4 minutes. Remove from the skillet and set aside with the eggs.
- Add the minced garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds.
- Add the 1 cup of peas and stir-fry for another 2 minutes.
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3-5 minutes until the rice is heated through and slightly crispy.
- Return the cooked eggs, shrimp, and bacon to the skillet. Add 1 tbsp of soy sauce and stir to combine thoroughly.
- Toss in the chopped scallions and stir to combine.
- Remove the skillet from heat and transfer the shrimp fried rice to a serving dish.
- Serve hot and enjoy your delicious homemade shrimp fried rice!
Tips:
- Ensure the rice is cooked and cooled before using it in the recipe; leftover rice works best for fried rice.
- Peel and devein the shrimp before cooking to save time and ensure a clean, delicious result.
- Chop the garlic and ginger finely to evenly distribute their flavors throughout the dish.
- Cook the bacon until crispy and use the rendered fat to sauté the shrimp for added flavor.
- Stir-fry over high heat to quickly cook the ingredients and keep the vegetables crisp.
- Customize the recipe by adding your favorite vegetables like bell peppers, carrots, or mushrooms.
- Soy sauce adds a savory depth to the dish, but feel free to adjust the amount to suit your taste.
Enjoy your homemade shrimp fried rice, packed with flavor and texture. It's a versatile dish that pairs well with a variety of sides or can be enjoyed as a complete meal on its own. Share this delightful recipe with family and friends for a meal that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 270kcal | 13% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 1.93g | 5% |
| Sugar 2.32g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.12g | 10% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 150mg | 28% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 3.62mg | 23% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 1.02ug | 43% |
| Vitamin C 4.41mg | 5% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 1.84mg | 17% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 260mg | 8% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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