What type of rice works best for shrimp fried rice?

The best rice for shrimp fried rice is cold, cooked rice, ideally leftover from the previous day. Jasmine rice is a popular choice because of its fragrant aroma and slightly sticky texture, but medium or long-grain rice also works well. Using chilled rice prevents the dish from becoming mushy or sticky during stir-frying, giving you distinct, separate grains.

Can I make shrimp fried rice without shrimp or use a different protein?

Yes, you can easily omit shrimp to make a vegetarian version or swap it with other proteins like chicken, beef, ham, or bacon based on your preference. Just cook the substitute protein fully before mixing it with the rice and vegetables to maintain balanced flavors and proper texture.

Why is cornstarch applied to the shrimp before cooking?

Applying a light coating of cornstarch to shrimp helps create a crispy exterior when stir-fried. Cornstarch absorbs moisture on the shrimp’s surface, allowing it to sear quickly without steaming, which results in a tender inside and slight crunch on the outside.

How can I prevent my shrimp fried rice from getting sticky or gummy?

Use cold, day-old rice rather than freshly cooked rice to avoid stickiness. Fresh rice contains more moisture, leading to clumping when stir-fried. Also, cook the rice over high heat, stirring constantly, and avoid overcrowding the pan to keep the grains separate.

What’s the best way to store and reheat leftover shrimp fried rice?

Store cooled shrimp fried rice in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. To reheat, thaw frozen rice overnight in the fridge or heat directly in a covered pan over medium heat until hot. You can also use a microwave, heating in short intervals and stirring between to ensure even warming.

Shrimp Fried Rice Recipe With Quick Flavorful Ingredients

Ingredients

– 1 lb (approximately 454 grams) uncooked shrimp, peeled and deveined (26-30 count)

– 1 teaspoon cornstarch

– 1/4 teaspoon salt

– 1/4 teaspoon freshly ground black pepper

– 3 tablespoons light olive oil or canola oil

– 4 large eggs, beaten

– 1/4 cup finely chopped green onion (both light and dark green parts)

– 5 cups cooked rice (preferably cold, leftover jasmine, medium, long-grain, or brown rice)

– 12 oz (about 340 grams) frozen carrots and peas, thawed

– 2 tablespoons soy sauce or coconut aminos, adjust to taste

– 1 1/2 teaspoons pure sesame oil (not toasted)

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Instructions

1-Start by preparing your ingredients to keep things organized and smooth in the kitchen.

2-First, marinate the shrimp with cornstarch, salt, and pepper at room temperature for 10 minutes.

3-Next, heat 2 tablespoons of oil in a skillet over medium-high heat and cook the shrimp for 1 minute per side until they turn opaque, then set them aside and reduce the heat to medium.

4-Add the beaten eggs to the skillet and scramble until cooked, then remove and set aside with the shrimp.

5-Clean the skillet, increase the heat to medium-high, add 1 tablespoon of oil, and sauté the green onions for 30 seconds until fragrant.

6-Add the cooked rice, spread it evenly, and let it cook without stirring for 1-2 minutes, then stir and cook another 1-2 minutes until sizzling.

7-Pour the soy sauce and sesame oil over the rice, add the thawed vegetables, and mix everything well.

8-Return the shrimp and eggs to the skillet, combine thoroughly, and cook until hot and sizzling. Adjust the soy sauce to taste before serving.

Notes

🍚 Use cold, leftover rice for better texture and avoid stickiness
🦐 Briefly marinating shrimp in cornstarch adds a slight crispiness
🥄 Avoid excessive stirring to maintain good rice texture and sizzle

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian
Diet: Gluten-free option available

Nutrition

Serving Size: 1 serving
Calories: 565
Sugar: 8
Sodium: 890
Fat: 17
Saturated Fat: 3
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 66
Fiber: 4
Protein: 27
Cholesterol: 285