Easy Shrimp Fried Rice

🧂 Ingredients

• 18.5 oz cooked rice

  (4 cups) use long-grain, day-old rice – like jasmine or basmati
• 2 Tbsp butter

  unsalted
• 3 eggs
• 1 lb shrimp

  20-24 or 26-30 count, raw, peeled, and de-veined; frozen is fine but fully thawed
• 3 Tbsp vegetable oil

  or another neutral oil
• 1/2 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

  optional
• 1/2 tsp onion powder

  optional
• 5 oz carrots

  (1 cup finely chopped)
• 1 cup frozen peas
• 2.3 oz onion

  (1/2 cup chopped)
• 4 green onions
• 3 cloves garlic

  (1/2 Tbsp minced)
• 1 Tbsp ginger

  minced
• 1/2 cup water
• 1/4 cup soy sauce

  regular or reduced-sodium, tamari, or coconut aminos if preferred
• 2 Tbsp vegetable oil
• 1 Tbsp brown sugar
• 1 tsp chili flakes

  or to taste – optional

Instructions

• 1 If your rice isn't cold from the day before, cook it
  [https://www.alphafoodie.com/fluffy-perfect-jasmine-rice/], cool it on a tray,
  then put it in the fridge for 1 ½-2 hours or the freezer for about an hour.
• 2 If using frozen shrimp, submerge the bag of shrimp in a bowl of cold water (NOT
  warm or hot!) for 20-30 minutes.
• 3 Peel and mince the garlic and ginger. Finely dice the onion and carrots. Thinly
  slice the green onions.
• 4 Heat the butter in a large skillet over medium heat. Meanwhile, whisk the eggs
  in a small bowl. Once hot, pour the whisked eggs into the pan and stir/scramble
  with a spoon until no longer wet. Remove from the pan and set aside.
• 5 Wipe out the egg skillet, then add the oil and increase to medium-high heat.
  
  Meanwhile, pat the shrimp with paper towels and lightly season with salt and
  pepper, and optionally with garlic and onion powder.
• 6 Once the pan is hot, add the shrimp and cook for about 2 minutes per side until
  pink and opaque. Remove them from the pan and set aside.
• 7 In a high-sided pan or skillet, heat a swirl of oil over high heat (use the same
  pan as before if you're able).
  
  Once hot, sauté the onion for 2 minutes, then add the garlic and ginger and
  sauté for a further minute.
• 8 Stir in the carrot and peas and sauté until the carrot is tender-crisp (for the
  most tender carrot, add it at the same time as the onion). If using frozen veg,
  they'll thaw and warm in 1-2 minutes.
• 9 Increase the heat to high, then stir in the cooked rice, crumbled scrambled egg,
  and cooked shrimp along with the water, sugar, chili flakes, paprika, and green
  onion, and mix thoroughly.
• 10 Toss for just a minute or two to break up any rice clumps and ensure everything
  is warmed through. Taste and adjust any of the seasonings to your liking. Serve,
  and enjoy!

Nutrition Info