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Shrimp Fried RiceShrimp Fried Rice
Shrimp Fried Rice

Shrimp Fried Rice

This flavorful fried rice cooks up fast – the perfect dinner for busy weeknights.
Recipe source: Bon Appétit
Recipe source: Bon Appétit
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Recipe - UPTOWN MINNEAPOLIS
Recipe: Shrimp Fried Rice
Shrimp Fried Rice
Prep Time20 Minutes
Servings4
0
Ingredients
2 tablespoons vegetable oil, divided
12 peeled, deveined small shrimp
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 cloves garlic, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten
½ cup frozen edamame, thawed
½ cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
Directions
  1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
  2. Heat remaining tablespoon vegetable oil in same skillet; add scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 1 minute.
  3. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes.
  4. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
  5. Add edamame, peas, soy sauce, vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tablespoons vegetable oil, divided
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
$4.19$0.17/oz
12 peeled, deveined small shrimp
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT, 16 Ounce
$15.29$0.96/oz
Kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $6.19$1.50/lb
8 scallions, whites chopped, greens thinly sliced
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.69
2 cloves garlic, chopped
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
1 tablespoon finely chopped peeled ginger
Ginger Root
Ginger Root, 1 Pound
$7.19/lb$7.19/lb
3 cups cold cooked white rice
Birds Eye Steamfresh Long Grain White Rice
Birds Eye Steamfresh Long Grain White Rice, 10 Ounce
$2.09$0.21/oz
2 large eggs, beaten
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
Huge Deal
$4.49 was $6.19$0.37 each
½ cup frozen edamame, thawed
Seapoint Farms Edamame Shelled Soybeans
Seapoint Farms Edamame Shelled Soybeans, 12 Ounce
$4.09$0.34/oz
½ cup frozen peas, thawed
Birds Eye Steamfresh Petite Sweet Peas
Birds Eye Steamfresh Petite Sweet Peas, 10 Ounce
$3.67$0.37/oz
3 tablespoons reduced-sodium soy sauce
San-J Less Sodium Tamari Brewed Soy Sauce
San-J Less Sodium Tamari Brewed Soy Sauce, 10 Ounce
$7.99$0.80/oz
2 tablespoons unseasoned rice vinegar
Marukan Rice Vinegar
Marukan Rice Vinegar, 12 Ounce
$4.69$0.39/oz
1 teaspoon toasted sesame oil
La Tourangelle Toasted Sesame Oil
La Tourangelle Toasted Sesame Oil, 16.9 Ounce
Huge Deal
$10.99 was $17.39$0.65/oz

Directions

  1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
  2. Heat remaining tablespoon vegetable oil in same skillet; add scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 1 minute.
  3. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes.
  4. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
  5. Add edamame, peas, soy sauce, vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.