Shrimp Fried Rice with Vegetables is a delicious and quick meal that blends the rich flavors of shrimp with fresh vegetables and savory rice. It’s not only easy to make but also a great way to use leftover rice. This recipe is perfect for a busy weeknight dinner or a tasty lunch that can be prepared in just a few minutes.
Table of Contents
Why Make This Recipe
Making Shrimp Fried Rice with Vegetables is a fantastic choice for several reasons. First, it is a one-pan meal that keeps cleanup easy. Second, it provides a good balance of protein, vegetables, and carbohydrates. Third, it’s customizable; you can add any vegetables you like or adjust the seasoning to suit your taste. Plus, it’s simply delicious!
How to Make Shrimp Fried Rice with Vegetables
Making Shrimp Fried Rice with Vegetables is simple and straightforward. Follow these steps, and you’ll have a tasty meal on the table in no time.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp grapeseed oil
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 3 garlic cloves, minced
- 2 eggs, beaten
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Directions
- Heat grapeseed oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
- In the same pan, add garlic and mixed vegetables, cooking until the veggies are tender.
- Push the vegetables to one side and pour in the beaten eggs, scrambling them until cooked.
- Add the rice, soy sauce, sesame oil, and cooked shrimp back into the pan. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste, and garnish with green onions before serving.
How to Serve Shrimp Fried Rice with Vegetables
Serve Shrimp Fried Rice with Vegetables hot from the skillet. You can enjoy it as a main dish or as a side. Adding extra green onions on top can add a nice touch. It pairs well with a simple cucumber salad or steamed dumplings.
How to Store Shrimp Fried Rice with Vegetables
If you have leftovers, let the shrimp fried rice cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. To reheat, you can heat it in a pan over medium heat or in the microwave until warmed through.
Tips to Make Shrimp Fried Rice with Vegetables
- Use day-old rice for better texture. Fresh rice can be too moist and sticky.
- You can use any type of shrimp, just make sure they are cooked properly.
- Feel free to add other vegetables like bell peppers, broccoli, or snap peas.
Variation
You can easily adapt this recipe by using chicken, tofu, or even just vegetables if you want a vegetarian version. Experimenting with different sauces like teriyaki or adding spices can also give it a unique twist.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. What can I substitute for grapeseed oil?
You can use any neutral oil like vegetable oil, canola oil, or even olive oil.
3. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure that all other ingredients are gluten-free.
Enjoy your Shrimp Fried Rice with Vegetables! It’s a quick and satisfying meal that’s sure to please everyone.
Shrimp Fried Rice with Vegetables
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined Use any type of shrimp.
- 2 cups cooked rice Day-old rice is preferable for better texture.
- 1 cup mixed vegetables (carrots, peas, corn, etc.) Feel free to add other vegetables.
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp sesame oil
- 2 stalks green onions, sliced For garnish.
- Salt and pepper to taste
Cooking Oil
- 3 tbsp grapeseed oil Can substitute with vegetable, canola, or olive oil.
Instructions
Cooking
- Heat grapeseed oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
- In the same pan, add garlic and mixed vegetables, cooking until the veggies are tender.
- Push the vegetables to one side and pour in the beaten eggs, scrambling them until cooked.
- Add the rice, soy sauce, sesame oil, and cooked shrimp back into the pan. Stir everything together until well combined and heated through.
- Season with salt and pepper to taste, and garnish with green onions before serving.
