Shrimp Fried Rice Recipe
This Shrimp Fried Rice is a better-than-takeout dinner made in one skillet in under 20 minutes. Plump shrimp, fluffy rice, scrambled eggs, and vegetables tossed in sesame oil and soy sauce — all for just $1.88 per serving. My family requests this every single week and it is one of the best budget-friendly meals.
Servings: 6
Cost: $11.27, $1.88 per Serving
Ingredients
- 1 lb large shrimp (raw, detailed and devained)
- 3 larges eggs light beaten
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 4 cups cooked rice
- 3 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup frozen peas and diced carrots blend
- Green Onions sliced
Instructions
- Heat vegetable oil and sesame oil in a large skillet over medium-high heat.
- Add raw large shrimp (peeled and deveined) and frozen peas and diced carrots blend to the skillet. Sauté for 3–5 minutes, until the vegetables are softened and the shrimp are pink and cooked through.
- Remove the shrimp and vegetable mixture from the skillet and transfer to a plate.
- Pour lightly beaten large eggs into the skillet and scramble until cooked. Push the eggs to one side of the skillet.
- Add cooked rice, soy sauce, salt, and pepper to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the rice is slightly browned and evenly coated with the seasonings.
- Stir in the cooked shrimp, vegetables, and scrambled eggs.
- Cook for another 2–3 minutes, stirring, until everything is heated through.
- Top with sliced green onions and serve warm. Enjoy!
Video
Notes
*Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 356kcal | Carbohydrates: 36g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 272mg | Sodium: 1547mg | Potassium: 237mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4550IU | Vitamin C: 8.3mg | Calcium: 147mg | Iron: 3mg
