Shrimp and Vegetable Fried Rice

Caper and Olive
by Caper and Olive
6 servings
40 min

We are all in need of a quick weeknight meal and this Shrimp and Vegetable Fried Rice is the perfect recipe. It is your protein, your veggies and your starch all in one and it comes together in under 40 minutes.


Serve it up in a deep bowl with your favorite sauces like soy sauce, sriracha cream, spicy peanut sauce or whatever flavor you want to top off your dinner with.


This is a great recipe because you can substitute the protein to your favorite. If you aren't a shrimp fan, try ground pork or even thinly sliced chicken. Either way this dish is a weeknight win!

Ready to scoop and eat!

Prepare the raw shrimp by removing the shells and tails and devein the back of the shrimp. Chop and season before cooking in the wok.

NOTE: Shortcut - use frozen thawed peas and corn... it's a time saver!

Shrimp and Vegetable Fried Rice
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
Shrimp and Vegetable Fried Rice
  • 1 lb extra large shrimp, peeled and deveined and tails removed, roughly chopped
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 4 large eggs
  • 3 large carrots, peeled and finely chopped
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn kernels, thawed
  • 1 small red bell peppers, finely chopped
  • 2 scallions chopped
  • 1 large garlic clove, grated
  • 1 tsp fresh ginger, grated
  • 3 tbsp low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 1/2 cups basmati rice
  • vegetable oil, for wok
Instructions

Bring cups 3 cups of water to a boil and cook rice according to package directions. Usually about 10-12 minutes. Remove from heat and set aside. Meanwhile, season the chopped shrimp with the garlic powder and ground ginger and set aside.
Heat wok, or any deep sided non stick pan on high. Scramble the 4 eggs and break them up into small pieces as you are cooking them. Remove from the wok and set aside. Then cook the seasoned shrimp, tossing continuously, about 4 minutes. Remove from the wok and set aside
Add a tablespoon of vegetable oil to the wok and add the carrots and red bell pepper in. Grate the clove of garlic and the fresh ginger in with the vegetables. Stir to combine and cook for 3-4 minutes. Add in the cooked rice to the vegetables and combine well.
Add in the soy sauce and rice wine vinegar. Stir to combine. Lastly, add the peas, corn, scallions, scrambled eggs and shrimp into the wok. Fold in all the ingredients until well combined and serve hot.
Caper and Olive
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