Leftover rice, a bag of frozen vegetables, and a pound of shrimp are all you need to put a genuinely satisfying meal on the table in 30 minutes. This is the kind of dinner that works on a Tuesday night when the plan fell apart, and you still need to eat something real.
The key to good fried rice is starting with cold cooked rice and a very hot pan. Both of those things keep the rice from turning sticky and give you the slightly crisp texture that makes this worth making at home instead of ordering out.
Nutrition
384 Calories | 12g Fat | 44g Carbohydrates | 25g Protein
Per Serving
Serves 6
Ingredients
- 1 lb raw shrimp (26-30 count), peeled and deveined
- 1 tsp cornstarch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp light olive oil or canola oil, divided
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled cooked white rice
- 12 oz frozen peas and carrots, thawed
- 2 Tbsp soy sauce or coconut aminos, added to taste
- .5 tsp sesame oil
Directions
- Marinate the shrimp. Combine shrimp, cornstarch, salt, and pepper in a medium bowl. Let it sit at room temperature for 10 minutes.
- Cook the shrimp. Heat a large non-stick skillet over medium-high heat. Add 2 Tbsp oil and spread the shrimp in a single layer. Cook 1 minute per side until opaque and cooked through. Transfer to a plate.
- Scramble the eggs. Reduce the heat to medium and add the beaten eggs to the same skillet. Break up with a spatula and cook until no longer runny. Transfer to the same plate as the shrimp.
- Cook the green onion. Wipe the skillet with a paper towel, then return it to medium-high heat. Add 1 Tbsp oil, then cook the green onion for 30 seconds, until fragrant.
- Add the rice. Stir in the cold rice, spread evenly across the pan, and cook without stirring for 1 to 2 minutes. Stir and cook for another 1 to 2 minutes. The rice should sizzle.
- Add sauces and vegetables. Drizzle soy sauce over the rice and stir well. Add sesame oil and thawed vegetables and mix to combine.
- Return shrimp and eggs to the pan. Stir everything together and cook until the rice is hot and sizzling. Add more soy sauce to taste. Serve topped with extra green onion if desired.
Pro-Tips
- Always use cold, leftover rice. Warm rice gets gummy, but day-old rice stays firm and crisps up.
- Get the pan very hot before adding ingredients. High heat is what gives fried rice its texture and flavor. A pan that is not hot enough will steam the ingredients rather than sear them.
- Do not stir constantly. Let the rice sit undisturbed for crispy edges.
- Use what you have. Swap vegetables or shrimp for other proteins or extra egg as needed.
- Use sesame oil at the end, not for cooking. Sesame oil is a finishing ingredient. Adding it at the end rather than cooking it with it preserves its flavor and makes this taste like authentic fried rice.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
