Shrimp Fried Rice

By Tracy

6 Person

40 Minutes

0 Calories

We're taking a classic dish and making it a little healthier. Our Shrimp Fried Rice is made with brown rice and loaded with sauteed shrimp and veggies! You can keep things completely vegetarian if you want by omitting the shrimp altogether. Instead, try adding chunks of pineapple to it at the very end. You’ll have a delicious and slightly sweet pineapple fried rice!

Ingredients

2 cups frozen peas, thawed
1/2 tsp. sesame oil
2 tsp. soy sauce
2 cups brown rice
4 large eggs, lightly beaten
1 tsp. fresh grated ginger
2 medium carrots, diced
4 stalks celery
2 cloves garlic
1/4 cup sliced scallions
1/2 tsp. chili flakes
1 tsp. black pepper
1 tsp. salt
1 pound shrimp, peeled and deveined
1 tbsp. olive oil

Method

01

Heat a large skillet over medium-high heat with a tablespoon olive oil. Once hot, add the shrimp and arrange on a single layer.
02

Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes. Cook until pink, stirring to evenly cook. Transfer to a plate and set aside.
03

Stir in half of the scallions to the hot skillet, along with the garlic. Cook for a few seconds. Add the celery, carrots and ginger and cook until soft and tender, about 5 to 7 minutes. Make sure to stir often so that it doesn't burn.
04

Push the veggies to one side of the skillet. Add the beaten eggs to the empty side and allow to cook for a minute without touching. Scramble everything together and cook until the eggs are done, about 2 more minutes.
05

Stir in the brown rice, soy sauce, sesame oil, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, peas and shrimp. Lower the flame to low and allow to heat through. Serve and garnish with remaining scallions. Enjoy!

Related Tags

Shrimp Fried Rice

3.6

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

2 cups frozen peas, thawed

1/2 tsp. sesame oil

2 tsp. soy sauce

2 cups brown rice

4 large eggs, lightly beaten

1 tsp. fresh grated ginger

2 medium carrots, diced

4 stalks celery

2 cloves garlic

1/4 cup sliced scallions

1/2 tsp. chili flakes

1 tsp. black pepper

1 tsp. salt

1 pound shrimp, peeled and deveined

1 tbsp. olive oil

03 Method

Step 1

Heat a large skillet over medium-high heat with a tablespoon olive oil. Once hot, add the shrimp and arrange on a single layer.

Step 2

Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes. Cook until pink, stirring to evenly cook. Transfer to a plate and set aside.

Step 3

Stir in half of the scallions to the hot skillet, along with the garlic. Cook for a few seconds. Add the celery, carrots and ginger and cook until soft and tender, about 5 to 7 minutes. Make sure to stir often so that it doesn't burn.

Step 4

Push the veggies to one side of the skillet. Add the beaten eggs to the empty side and allow to cook for a minute without touching. Scramble everything together and cook until the eggs are done, about 2 more minutes.

Step 5

Stir in the brown rice, soy sauce, sesame oil, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, peas and shrimp. Lower the flame to low and allow to heat through. Serve and garnish with remaining scallions. Enjoy!

04 Author

Tracy

647 Recipes

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