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- 2 cups cooked jasmine rice (preferably cold) - 1 pound shrimp, peeled and deveined - 2 tablespoons vegetable oil - 1 cup mixed vegetables (carrots, peas, corn) - 2 eggs, lightly beaten - 3 green onions, chopped - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste Using the right ingredients is key to great fried rice. Cold rice makes a big difference. Fresh shrimp adds a nice texture and flavor. Cold rice is a must. It helps keep the rice separate and not mushy. Fresh shrimp should be pink and firm. Rinse and peel them before cooking. You can mix up the veggies. Try bell peppers, broccoli, or snap peas. For those who avoid eggs, use tofu or skip them altogether. This way, you still enjoy a tasty meal. Start by gathering your ingredients. You’ll need shrimp, rice, and vegetables. - Shrimp: Peel and devein 1 pound of shrimp. Rinse them under cold water. Pat them dry with a paper towel. - Vegetables: Measure out 1 cup of mixed vegetables like carrots, peas, and corn. You can use fresh or frozen. For tools, have a large skillet or wok ready. You’ll also need a spatula for stirring. A bowl for the eggs and a knife for chopping green onions will help too. Heat 1 tablespoon of vegetable oil in your skillet over medium-high heat. Add 3 cloves of minced garlic. Sauté for about 30 seconds until it smells good. Next, toss in the shrimp. Cook for 2-3 minutes until they turn pink and opaque. Then, take the shrimp out and set them aside. In the same skillet, add another tablespoon of oil. Toss in your mixed vegetables and stir-fry for about 2-3 minutes. They should be tender. Push the veggies to one side. Pour 2 lightly beaten eggs into the other side. Scramble them until fully cooked. Now, add 2 cups of cold jasmine rice. Mix everything well. Make sure the rice heats through and combines with the veggies and eggs. Return the shrimp to the skillet. Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Season with salt and pepper. Stir until well coated. Finally, add 3 chopped green onions. Stir gently to combine. For serving, dish out the fried rice in bowls. You can garnish with more chopped green onions or sesame seeds for a nice crunch. If you want the full recipe, check out the complete details above. To make great shrimp fried rice, follow these steps: - Use cold rice. Cold rice keeps the grains separate and firm. - Heat your pan well. A hot pan helps fry the rice instead of steaming it. - Stir often. This keeps the rice from sticking and helps it cook evenly. - Add shrimp last. Cook shrimp just until pink, then remove them to avoid overcooking. For shrimp, look for ones that are bright and firm. They should smell fresh, not fishy. Garnishing makes your dish pop! Here are some simple ideas: - Top with fresh green onions for color. - Sprinkle sesame seeds for a crunchy finish. - Serve in a bowl for a cozy feel. For family dinners, consider serving the fried rice with a side salad. This adds freshness and balance to your meal. Prep is key for quick cooking. Here’s how to save time: - Chop your vegetables ahead of time. Store them in the fridge until you're ready to cook. - Use a one-pot method. This cuts down on dishes and makes cleanup easy. When you follow these tips, you’ll enjoy a fast, tasty meal. For the full recipe, check out the earlier section. {{image_2}} You can swap shrimp for chicken or tofu. Chicken gives a hearty bite. Simply dice it into small pieces and cook until golden. For a plant-based choice, tofu works well too. Use firm tofu and press it to remove excess water. This makes it crispier when cooked. You can also explore other seafood options. Try scallops or fish like salmon for a new twist. Adding spices can elevate your fried rice. A bit of fresh ginger adds warmth. You can also sprinkle chili flakes for heat. If you like sweet flavors, try teriyaki sauce. It adds a rich taste that pairs well with shrimp. Experiment with soy sauce variations too. Each sauce brings a different flavor profile. For a gluten-free version, use tamari instead of soy sauce. This keeps the dish safe for those with gluten allergies. If you want to make it vegetarian or vegan, skip the shrimp and eggs. You can add more veggies or chickpeas for protein. This way, everyone can enjoy a tasty meal! To keep your shrimp fried rice fresh, store it in an airtight container. Make sure it cools down before putting it in the fridge. This helps avoid bacteria growth. Set your fridge temperature to 40°F or lower for safety. The goal is to keep your food safe to eat. You can freeze shrimp fried rice for later use. Place it in a freezer-safe bag or container. Press out as much air as possible to prevent freezer burn. When you are ready to eat, let it thaw overnight in the fridge. Reheat it in a pan over medium heat, adding a splash of water to keep it moist. If stored correctly, shrimp fried rice lasts about 3-4 days in the fridge. For frozen rice, it can stay good for up to 3 months. Always check for signs of spoilage, like a sour smell or discoloration. If you notice these signs, it's best to throw it away. The best rice for fried rice is jasmine rice. This rice has a nice texture and flavor. It stays fluffy and separate when cooked. Other types, like long-grain rice, can work too, but they might not be as fragrant. Jasmine rice adds that special touch to your meal. Always use cold, cooked rice for the best results. Yes, you can make this recipe ahead of time. Cook the rice and shrimp the day before. Store them in the fridge until you’re ready to cook. When you’re ready, just reheat the rice and shrimp in a pan. This saves time and makes it easy to enjoy a quick meal. To avoid sticky fried rice, use cold rice that’s been cooked and cooled. Freshly cooked rice is too moist and can clump. Spread the rice on a tray to cool it down. This keeps the grains separate. Stir-frying over high heat also helps keep the rice fluffy. Yes, frozen shrimp and vegetables work great in this recipe. Just thaw the shrimp before cooking. You can add frozen vegetables straight from the bag. They’ll cook quickly in the hot pan. This makes meal prep easy and fast. You can substitute shrimp with chicken, pork, or tofu. Each option gives a different flavor. If you don’t have soy sauce, try tamari for a gluten-free version. For veggies, use whatever you have on hand, like bell peppers or broccoli. This recipe is flexible and fun! This blog post covered how to make shrimp fried rice. I explained the key ingredients and their importance. I provided step-by-step cooking instructions and shared tips for great texture and flavor. You learned about variations, storage, and common questions. Creating shrimp fried rice is fun and easy with the right tips. Enjoy making this dish for your family or friends. Try different ingredients to make it your own!

Easy Shrimp Fried Rice

Indulge in a delicious Shrimp-tastic Fried Rice that's quick and easy to make! This vibrant dish combines succulent shrimp, colorful veggies, and fluffy jasmine rice for a meal your family will love. Ready in just 20 minutes, it's perfect for busy weeknights or a tasty lunch. Click through to discover the full recipe and impress everyone with your cooking skills! Don't miss out on this mouthwatering dish!
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Ingredients
  

2 cups cooked jasmine rice (preferably cold)

1 pound shrimp, peeled and deveined

2 tablespoons vegetable oil

1 cup mixed vegetables (carrots, peas, corn)

2 eggs, lightly beaten

3 green onions, chopped

3 cloves garlic, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

Instructions
 

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

    Add the minced garlic and sauté for 30 seconds until fragrant.

      Toss in the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of oil and the mixed vegetables. Stir-fry for about 2-3 minutes until they're tender.

          Push the veggies to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.

            Add the cold jasmine rice to the skillet and mix everything together, allowing the rice to heat through and combine with the veggies and eggs.

              Return the cooked shrimp to the skillet. Pour the soy sauce and sesame oil over the rice mixture, and season with salt and pepper to taste. Stir until everything is well coated and heated.

                Finally, add the chopped green onions and stir gently to combine.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

                    - Presentation Tips: Serve hot in a bowl, garnished with additional chopped green onions and a sprinkle of sesame seeds for extra crunch.