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- 2 cups of cooked jasmine rice (preferably day-old) - 1 pound of shrimp, peeled and deveined - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 2 teaspoons sesame oil - 2 tablespoons vegetable oil - 3 green onions, chopped (white and green parts separated) - 2 cloves garlic, minced - 1 cup frozen peas and carrots mix - 2 large eggs, lightly beaten - Salt and pepper to taste - Optional: 1 teaspoon sriracha for a spicy kick To make shrimp fried rice that beats takeout, I use simple, fresh ingredients. Day-old jasmine rice creates the perfect base. It is drier and prevents clumping when frying. Fresh shrimp adds a sweet, tender bite. I peel and devein them for ease. Soy sauce gives the dish its umami flavor. I mix it with oyster sauce for depth. Sesame oil adds a nutty finish that enhances the dish. Vegetable oil helps to cook the shrimp and veggies evenly. Next, I chop green onions. I use both the white and green parts for flavor and color. Garlic gives a wonderful aroma and taste. I opt for frozen peas and carrots for convenience. They are quick to heat and add color to the dish. Eggs are key for richness. Lightly beaten, they add creaminess to the mix. I season with salt and pepper, adjusting to taste. If you like heat, a dash of sriracha is a great option. These ingredients blend perfectly for a dish that feels gourmet yet is easy to make at home. Using day-old rice makes a big difference in your fried rice. It is drier and less sticky. This helps each grain stay separate when you fry it. If you only have fresh rice, spread it out on a baking sheet. Let it cool for about 30 minutes. This will help it dry out a bit. Start by heating one tablespoon of vegetable oil in a large skillet. Use medium-high heat for best results. Add the shrimp and season with salt and pepper. Cook them for 2-3 minutes. They should turn pink and opaque. Remove the shrimp from the skillet and set them aside. This keeps them juicy and tender. In the same skillet, add another tablespoon of vegetable oil. After that, add minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Next, stir in the frozen peas and carrots. Cook these for 1-2 minutes until they are heated through. Push the vegetable mix to one side of the pan. Pour the beaten eggs into the other side. Scramble them until fully cooked, which takes about 1-2 minutes. Once done, mix the eggs with the vegetables. This adds creaminess and richness to your dish. Now it’s time to add the shrimp back into the skillet. Also, add the cooled jasmine rice. Drizzle soy sauce, oyster sauce, and sesame oil all over the mix. For a kick, add one teaspoon of sriracha. This brings great flavor and a bit of heat. Toss everything together. Break up any clumps of rice as you go. Stir-fry for about 3-4 minutes. This allows the flavors to blend and gives the rice a nice crispiness. Finally, stir in the green parts of the green onions. Adjust seasoning with more salt and pepper if needed. To make great shrimp fried rice, focus on the rice texture. Day-old rice works best. It is drier and won’t clump. Fresh rice can turn mushy when you fry it. If you must use fresh rice, cool it down on a baking sheet first. This helps it dry out. Next, manage the heat well while frying. Use medium-high heat to get a nice sear. Too low, and your rice won’t crisp up. Too high, and you risk burning the shrimp or the garlic. Keep stirring to mix the flavors evenly. To boost flavor, add spices and sauces. Soy sauce and oyster sauce are key. They add depth and umami. You can also try a splash of fish sauce for an extra kick. Fresh herbs bring brightness. Chopped cilantro or basil can elevate the dish. Stir them in just before serving for a fresh taste. One common mistake is overcooking shrimp. Cook them just until they turn pink. They cook fast, so keep an eye on them. Remove them from the heat as soon as they’re done. Another mistake is using too fresh rice. Freshly cooked rice holds too much moisture. This can lead to a soggy fried rice. Always aim for rice that is dry and cold. {{image_2}} You can switch up the shrimp with other proteins. Chicken works well. Just chop it into small pieces. Sauté it until it is cooked. Tofu is another great choice. Use firm tofu for a nice texture. Cut it into cubes, and fry until golden. Beef also fits in this dish. Thinly slice it for quick cooking. Each protein brings its own taste, so feel free to mix and match. Adding vegetables boosts flavor and nutrition. Use seasonal veggies like bell peppers or snap peas. Fresh carrots add crunch and color. You can also toss in broccoli or zucchini. If you like, add mushrooms for umami flavor. Customize your mix based on what you have in the fridge. This way, you can create your own special fried rice. If you want spice, sriracha is a popular choice. But you can use chili paste instead for a different kick. For a milder dish, skip the sriracha. You can add sweet soy sauce for a hint of sweetness. Or try black pepper to keep it simple. Adjust the heat level to suit your taste. Make it as spicy or mild as you like! To keep your shrimp fried rice fresh, follow these steps: - Cool it down: Let the rice cool to room temperature before storing. - Use airtight containers: Store it in containers that seal tightly. - Refrigerate promptly: Place it in the fridge within two hours to keep it safe. When you want to enjoy your leftover shrimp fried rice, reheating is key: - Stovetop method: Heat a pan over medium heat. Add a splash of water or broth to help steam the rice. - Microwave: Place rice in a bowl, cover with a damp paper towel, and heat in short bursts. - Avoid soggy rice: Make sure not to add too much liquid, which can make the rice mushy. If you want to save shrimp fried rice for later, try freezing: - Cool before freezing: Allow the rice to cool completely before placing it in bags. - Use freezer bags: Squeeze out air to prevent freezer burn. - Thawing and reheating: Thaw overnight in the fridge. Reheat in a pan or microwave, adding a splash of water if needed. Yes, you can use fresh shrimp. Fresh shrimp needs a quick cook time. Cook them until they turn pink and opaque, about 2-3 minutes. Frozen shrimp may have more water, so they need a little longer. Both fresh and frozen shrimp are tasty in this dish. Jasmine rice works best for fried rice. It has a nice texture and flavor. Day-old rice is even better. Freshly cooked rice can be too moist and sticky. If you use fresh rice, spread it out to cool and dry. This helps keep the grains separate when you fry them. Yes, you can make it vegetarian. Simply swap out the shrimp for tofu or extra veggies. Use soy sauce and skip the oyster sauce. You can add more peas, carrots, or even bell peppers. This keeps the dish colorful and full of flavor. In this post, I shared how to make tasty shrimp fried rice using key ingredients like rice, shrimp, and veggies. I walked through each cooking step, offered helpful tips, and discussed variations you can try. This dish is easy to customize, so feel free to add your favorite proteins or veggies. Remember to store leftovers properly to keep them fresh. With these tricks, you'll cook shrimp fried rice like a pro and impress everyone at the table. Enjoy your cooking journey and have fun with this dish!

Shrimp Fried Rice Better Than Takeout

Indulge in homemade Shrimp Fried Rice that’s better than takeout! This quick and easy recipe features succulent shrimp, fresh vegetables, and perfectly cooked jasmine rice, all tossed in savory sauces for an explosion of flavor. Perfect for busy weeknights, it takes just 25 minutes to make. Ready to impress your taste buds? Click through to explore the full recipe and tips for a delightful meal at home!
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Ingredients
  

2 cups of cooked jasmine rice (preferably day-old)

1 pound of shrimp, peeled and deveined

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

2 tablespoons vegetable oil

3 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1 cup frozen peas and carrots mix

2 large eggs, lightly beaten

Salt and pepper to taste

Optional: 1 teaspoon sriracha for a spicy kick

Instructions
 

Prep the Rice: If using freshly cooked rice, spread it out on a baking sheet to let it cool and dry out a bit, which helps prevent it from clumping during frying.

    Cook the Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes, until they turn pink and opaque. Remove and set aside.

      Sauté Aromatics: In the same skillet, add another tablespoon of vegetable oil. Sauté the garlic and the white parts of the green onions for about 30 seconds until fragrant.

        Add Vegetables: Stir in the frozen peas and carrots mix, and continue stirring for another 1-2 minutes until heated through.

          Scramble Eggs: Push the vegetable mixture to the side of the pan. Pour the beaten eggs into the empty side and scramble them until fully cooked (about 1-2 minutes).

            Combine Ingredients: Add the cooked shrimp back into the skillet along with the cooled jasmine rice. Drizzle soy sauce, oyster sauce, and sesame oil all over. If you like a bit of heat, add the sriracha as well.

              Mix and Fry: Toss everything together, breaking up any clumps of rice, and stir-fry for about 3-4 minutes, allowing the flavors to meld and the rice to get slightly crispy.

                Finishing Touch: Stir in the green parts of the green onions and adjust seasoning with more salt and pepper if desired.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the fried rice in deep bowls, garnished with extra green onions and a sprinkle of sesame seeds for a delightful touch.