Shrimp Fried Rice (Hom)

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.

Cooking Method: Steaming

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 287.8

Dietary: Gluten-free

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

2 ounce Cooked bay shrimp
1/4 pound Fresh or frozen peas
2 tablespoon Oil, preferably peanut
2 cup Long-grain rice
1 teaspoon Salt
2 large Eggs, beaten
4 ounce Fresh bean sprouts

Directions

1
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.
2
Heat the peanut oil in a large wok or skillet over medium-high heat until shimmering.
3
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.
4
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.
5
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.
6
Add the fresh bean sprouts and salt, tossing everything together for another minute until the sprouts are just wilted but still crisp.
7
Return the scrambled eggs to the wok, mixing them thoroughly with the rice and vegetables.
8
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.

Keywords: shrimp, fried rice, chinese, peas, bean sprouts, peanut oil, eggs, weeknight dinner, quick meal, seafood, rice dish, stir fry, easy recipe, family meal, leftover rice, soy sauce, garlic, green onion, sesame oil, comfort food

Read it online: https://www.chefs-mate.com/recipe/shrimp-fried-rice-hom/