Better-Than-Takeout Shrimp Fried Rice – Are you craving a delicious and satisfying meal that’s better than any takeout option out there? Look no further! Our Easy Better-Than-Takeout Shrimp Fried Rice recipe is here to wow your taste buds and make your heart sing. Packed with succulent shrimp, colorful veggies, and aromatic seasonings, this homemade fried rice will become an instant favorite in your household. Get ready for a culinary adventure that will leave you coming back for seconds and thirds!
Picture this – it’s a cozy Sunday afternoon, and our little family gathers around the dining table. The kitchen is filled with the mouthwatering aroma of shrimp sizzling in sesame and canola oil. As I stir-fry the veggies, my husband eagerly watches, knowing that his all-time favorite dish is about to be served. This Shrimp Fried Rice recipe has become a cherished tradition for us – a delightful reminder of our shared love for flavorful meals and quality time spent together.
Why This Shrimp Fried Rice Rocks?
- Premium Shrimp: We use only the freshest medium-large shrimp, carefully cooked to perfection to retain their tender texture and ocean-fresh taste.
- Vibrant Veggies: The delightful combination of frozen peas, diced carrots, and corn adds bursts of color and nutrition to this dish, making it not only delicious but also visually appealing.
- Aromatic Flavors: With minced garlic, ground ginger, and green onions, this recipe offers a symphony of delightful Asian-inspired aromas that will have your taste buds dancing.
- Eggs Scrambled to Perfection: Our fluffy scrambled eggs add a rich and creamy element to the fried rice, creating a delightful contrast of textures.
- Quick and Easy: In just a few simple steps, you can whip up this mouthwatering dish without the need for extensive cooking skills or special equipment.
Ingredients:
- 30 ml (2 tablespoons) sesame oil
- 30 ml (2 tablespoons) canola or vegetable oil
- 450g (1 pound) medium-large fresh shrimp, cleaned
- 140g (1 cup) frozen peas and diced carrots blend (straight from the freezer)
- 70g (1/2 cup) frozen corn (straight from the freezer)
- 2 to 3 garlic cloves, finely minced or pressed
- 1/2 teaspoon ground ginger
- 3 large eggs, lightly beaten
- 920g (4 cups) cooked rice (white, long-grain, or brown)
- 2 to 3 green onions, trimmed and thinly sliced
- 45 to 60 ml (3 to 4 tablespoons) low-sodium soy sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Directions:
In a large non-stick skillet or wok, heat the sesame and canola oils over medium-high heat. Add the shrimp and cook for approximately 3 minutes, flipping them halfway through until they are just cooked through. Remove the shrimp from the skillet, leaving the oils and cooking juices behind, and set the shrimp aside.
Add the frozen peas, carrots, and corn to the skillet and cook for about 2 minutes, or until the vegetables start to soften, stirring occasionally.
Toss in the minced garlic and ground ginger, and cook for another minute, allowing the fragrant aromas to infuse the dish.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Cook the eggs, gently scrambling them until they are fully cooked.
Add the cooked shrimp, rice, and green onions to the skillet. Drizzle the soy sauce evenly over the mixture and season with salt and pepper to taste. Stir everything together to combine thoroughly, and cook for about 2 minutes until the shrimp is heated through.
Serve the Better-Than-Takeout Shrimp Fried Rice warm and enjoy this delightful masterpiece of flavors!
Notes:
- Feel free to customize this recipe with your favorite vegetables, such as broccoli, bell peppers, or snap peas.
- For a vegetarian version, skip the shrimp and add more veggies or tofu for a protein boost.
- To keep the dish gluten-free, opt for tamari sauce instead of regular soy sauce.
- For an extra burst of freshness, garnish with some cilantro or squeeze a little lime juice over the fried rice before serving.
In conclusion, our Easy Better-Than-Takeout Shrimp Fried Rice is a culinary gem that brings the excitement of your favorite takeout right to your home kitchen. With succulent shrimp, vibrant vegetables, fluffy scrambled eggs, and a perfect blend of savory flavors, this dish is guaranteed to satisfy your cravings and leave you wanting more.
Beyond its incredible taste, this fried rice holds a special place in our hearts as a beloved family tradition. The memories of laughter, love, and shared moments around the dinner table make this recipe even more meaningful to us.
So, the next time you’re craving a delightful and comforting meal that’s quick and easy to make, give this recipe a try. Whether you’re cooking for your loved ones or treating yourself to a homemade feast, our Better-Than-Takeout Shrimp Fried Rice is sure to impress.
Don’t wait for the delivery guy – create your own culinary adventure and experience the joy of cooking this exceptional dish. From our kitchen to yours, happy cooking and bon appétit!
Frequently Asked Questions
Can I use pre-cooked shrimp for this recipe?
Absolutely! If you have pre-cooked shrimp, you can still make this dish by adding the shrimp at the end, just to warm them through.
Can I freeze the leftovers?
Yes, you can store any leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. When reheating, do so gently to retain the flavors and textures.
Can I make this recipe with brown rice?
Yes, you can use brown rice as a healthier alternative. Cook it according to the package instructions and proceed with the recipe as directed.
Is this dish spicy?
This Shrimp Fried Rice is not typically spicy, but you can add some red pepper flakes or a dash of hot sauce if you prefer some heat.
Better-Than-Takeout Shrimp Fried Rice
Ingredients
- 30 ml 2 tablespoons sesame oil
- 30 ml 2 tablespoons canola or vegetable oil
- 450 g 1 pound medium-large fresh shrimp, cleaned
- 140 g 1 cup frozen peas and diced carrots blend (straight from the freezer)
- 70 g 1/2 cup frozen corn (straight from the freezer)
- 2 to 3 garlic cloves finely minced or pressed
- 1/2 teaspoon ground ginger
- 3 large eggs lightly beaten
- 920 g 4 cups cooked rice (white, long-grain, or brown)
- 2 to 3 green onions trimmed and thinly sliced
- 45 to 60 ml 3 to 4 tablespoons low-sodium soy sauce
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
- In a large non-stick skillet or wok, heat the sesame and canola oils over medium-high heat. Add the shrimp and cook for approximately 3 minutes, flipping them halfway through until they are just cooked through. Remove the shrimp from the skillet, leaving the oils and cooking juices behind, and set the shrimp aside.
- Add the frozen peas, carrots, and corn to the skillet and cook for about 2 minutes, or until the vegetables start to soften, stirring occasionally.
- Toss in the minced garlic and ground ginger, and cook for another minute, allowing the fragrant aromas to infuse the dish.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Cook the eggs, gently scrambling them until they are fully cooked.
- Add the cooked shrimp, rice, and green onions to the skillet. Drizzle the soy sauce evenly over the mixture and season with salt and pepper to taste. Stir everything together to combine thoroughly, and cook for about 2 minutes until the shrimp is heated through.
- Serve the Better-Than-Takeout Shrimp Fried Rice warm and enjoy this delightful masterpiece of flavors!
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