This Shrimp Fried Rice is a comforting, home-style dish that captures the essence of classic Chinese takeout. The key to great fried rice is using day-old, chilled rice to prevent mushiness and achieve that perfect distinct grain texture. Savory shrimp pairs beautifully with sweet peas and crisp bean sprouts, all tossed in hot peanut oil for a nutty aroma. It’s an ideal weeknight dinner solution, coming together in under 30 minutes with pantry staples. Whether served as a main course with a side of soup or as a hearty side dish, this recipe delivers bold flavors and satisfying comfort in every bite.
Shrimp Fried Rice (Hom)
Description
This Shrimp Fried Rice is a comforting, home-style dish that captures the essence of classic Chinese takeout. The key to great fried rice is using day-old, chilled rice to prevent mushiness and achieve that perfect distinct grain texture. Savory shrimp pairs beautifully with sweet peas and crisp bean sprouts, all tossed in hot peanut oil for a nutty aroma. It&# 226;ÂÂs an ideal weeknight dinner solution, coming together in under 30 minutes with pantry staples. Whether served as a main course with a side of soup or as a hearty side dish, this recipe delivers bold flavors and satisfying comfort in every bite.Ingredients
Directions
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Cook the long-grain rice according to package directions, then spread it out on a baking sheet to cool and dry completely, preferably refrigerating for a few hours or overnight.
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Heat the peanut oil in a large wok or skillet over medium-high heat until shimmering.
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Add the beaten eggs to the hot oil, scrambling them quickly until just cooked but still soft, then transfer to a plate and set aside.
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In the same wok, add the cooked bay shrimp and peas, stir-frying for 2-3 minutes until the shrimp are heated through and peas are bright green.
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Add the cooled rice to the wok, breaking up any clumps with a spatula, and stir-fry for 3-4 minutes until the rice is hot and slightly toasted.
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Add the fresh bean sprouts and salt, tossing everything together for another minute until the sprouts are just wilted but still crisp.
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Return the scrambled eggs to the wok, mixing them thoroughly with the rice and vegetables.
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Taste and adjust seasoning with additional salt if needed, then remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 287.8kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.3g7%
- Cholesterol 76.0mg26%
- Sodium 159.1mg7%
- Total Carbohydrate 37.7g13%
- Dietary Fiber 2.1g9%
- Sugars 1.7g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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