Shrimp Fried Rice Recipe

Rice: Preferably day-old cooked rice, as it has a firmer texture that holds up well during stir-frying.

Shrimp: Peeled and deveined, these add a succulent seafood flavor to the dish.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Sesame oil: Adds a nutty aroma and rich flavor to the dish.

Garlic: Minced garlic gives a pungent, aromatic base to the stir-fry.

Peas and carrots: Thawed frozen vegetables that add color, texture, and nutrition.

Eggs: Beaten and scrambled, they add protein and a rich flavor.

Green onions: Chopped and used as a fresh, flavorful garnish.

When preparing day-old cooked rice for shrimp fried rice, ensure that the rice is cold and slightly dried out. This helps prevent the rice from becoming mushy when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar texture.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• peeled and deveined shrimp - Substitute with chicken breast: Chicken breast is a versatile protein that can easily replace shrimp in fried rice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will have a different flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh bell peppers and corn add a different but complementary texture and flavor.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the shrimp fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice to an airtight container. Make sure to use a container that seals well to keep the rice fresh.
• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This will maintain its flavor and texture.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. Frozen shrimp fried rice can be stored for up to 3 months.
• When ready to eat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the fried rice in a skillet over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating the fried rice multiple times as this can affect its texture and taste. Only reheat the portion you plan to consume.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the leftover shrimp fried rice to the skillet, breaking up any clumps with a spatula.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the rice is heated through and the shrimp is warmed.
  5. Optionally, add a splash of soy sauce or a bit more sesame oil for added moisture and flavor.

• Microwave Method

  1. Place the leftover shrimp fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to the rice to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice and shrimp are heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover shrimp fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the rice and shrimp are thoroughly heated.
  5. Stir halfway through the baking time to ensure even heating.

• Steamer Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover shrimp fried rice in a heatproof dish that fits inside the steamer basket.
  3. Cover the steamer and steam for about 5-10 minutes, or until the rice and shrimp are heated through.
  4. Stir occasionally to ensure even heating.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover shrimp fried rice in an air fryer-safe dish or on a piece of parchment paper.
  3. Air fry for about 5-7 minutes, shaking the basket or stirring the rice halfway through to ensure even heating.
  4. Check to make sure the rice and shrimp are heated through before serving.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for chopping and mincing garlic and green onions.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring spoons: Used to measure out the exact amounts of sesame oil and soy sauce.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Tongs: Useful for handling and removing the shrimp from the wok once they are cooked.

• Serving spoon: Ideal for scooping and serving the finished shrimp fried rice.

• Measuring cup: Used to measure the day-old cooked rice and thawed peas and carrots.

Use pre-cooked shrimp: Save time by using pre-cooked, peeled, and deveined shrimp. Just heat them through instead of cooking from raw.

Frozen veggie mix: Opt for a frozen mix of peas and carrots to skip chopping and measuring.

Day-old rice: Use day-old rice to avoid the extra step of cooking and cooling fresh rice.

Prep ingredients ahead: Mince garlic, chop green onions, and beat eggs in advance to streamline the cooking process.

One-pan method: Use a large wok or skillet to cook everything in one pan, reducing cleanup time.