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 Servings
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 2 tablespoons vegetable oil and 2 tablespoons sesame oil in a large skillet over medium-high heat.
- Add 1 pound raw large shrimp (peeled and deveined) and ½ cup 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 3 lightly beaten large eggs into the skillet and scramble until cooked. Push the eggs to one side of the skillet.
- Add 4 cups cooked rice, 3 tablespoons soy sauce, 1 teaspoon salt, and 1 teaspoon 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
