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–+ servings
Shrimp Rice Stir Fry

Discover the secret to a perfect Shrimp Rice Stir Fry with this easy 20-minute recipe Full of flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound medium or large shrimp, peeled and deveined
  • 3 to 4 cups cooked rice (preferably day-old)
  • 2 cups mixed vegetables (carrots, peas, corn, bell peppers)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 3 tablespoons cooking oil
  • to taste salt and pepper

Equipment

  • Wok or large skillet
  • Measuring spoons
  • Wooden or silicone spatula
  • Cutting board and knife
  • Small prep bowls

Method
 

  1. Thaw shrimp completely and pat them dry with paper towels.
  2. Season shrimp lightly with salt and pepper.
  3. Chop vegetables into similar-sized pieces.
  4. Mince garlic and ginger finely.
  5. Mix sauce ingredients in a small bowl and set aside.
  6. Heat a wok or large skillet over high heat for about 2 minutes.
  7. Add 1 tablespoon of oil, swirl to coat, then add shrimp in a single layer.
  8. Let shrimp sear undisturbed for 90 seconds, then flip and cook until pink.
  9. Remove shrimp from pan and set aside.
  10. Add 1 tablespoon of oil to the pan, then sauté garlic and ginger for 20 seconds.
  11. Add harder vegetables first, stir-frying for about 2 minutes.
  12. Add softer vegetables and stir-fry for another 2-3 minutes until tender-crisp.
  13. Push vegetables to the side and add beaten eggs, scrambling until mostly cooked.
  14. Add cold rice to the pan, breaking up clumps and mixing thoroughly.
  15. Stir fry the rice for 2-3 minutes, allowing it to crisp slightly.
  16. Return shrimp to the pan and pour the prepared sauce over everything.
  17. Toss everything together for about 2 minutes until well combined.
  18. Add chopped green onions, toss again, and serve.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 25gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 40mgCalcium: 60mgIron: 2.5mg

Notes

Use day-old rice for the best texture; freshly cooked rice can become mushy. Customize with any vegetables you have on hand; this recipe is very flexible. Ensure your pan is hot enough before adding ingredients to achieve a good sear. Shrimp should be cooked quickly to prevent rubberiness. This dish reheats well, making it perfect for meal prep—just add a splash of water when reheating to maintain moisture.
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