Shrimp Fried Rice
This quick-and-terrifically-tasty shrimp fried rice only takes 20 minutes to make and uses lots of easy ingredients right from your freezer and pantry. Plus, it's easy to double for those last-minute guests.
Servings 8 servings
Calories 254 kcal
½ pound medium shrimp peeled, de-veined, tails removed 4 cups cooked white rice ¼ cup sesame oil ½ white onion diced ⅓ cup soy sauce ½ teaspoon garlic powder ¼ teaspoon ground ginger ¼-½ teaspoon crushed red pepper flakes 1 cup frozen peas and carrots 6 green onions chopped 3 eggs whisked 1 cup pineapple chunks
In a large skillet over medium-high heat, add one tablespoon of the oil and cook the shrimp til pink. Transfer to a dish and cover to keep warm. In the same skillet, add remaining oil and white onion and saute for 1-2 minutes til onions are tender. Stir in rice, soy sauce, garlic powder, ginger, and red pepper flakes. Cook, stirring occasionally, for 5-8 minutes until rice is browned. Stir in carrots and peas and pineapple for 2-3 minutes til heated through. Gently push the contents of the pan to one side to make room to cook the eggs. Add whisked eggs to empty portion of the pan and stir for 2-3 minutes til cooked. Stir into the rice. Stir in green onions and cooked shrimp and serve.
Make sure you cook your shrimp all the way through before setting it aside and cooking the rest of the ingredients. It should be completely pink and opaque all the way through.
If you have purchased shrimp with the shells still on, make sure you take off the shells (and devein if necessary) before adding back to the rice, eggs, and veggie mixture at the end.
Want fancy looking green onion slices? Cut one at a time on an angle for those photo-worthy green slices of heaven.
Be sure to drain your pineapple chunks to keep the fried rice on the drier side. You don’t want it swimming in pineapple juice (or do you?).
Calories: 254 kcal | Carbohydrates: 31 g | Protein: 12 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 133 mg | Sodium: 801 mg | Potassium: 199 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1874 IU | Vitamin C: 8 mg | Calcium: 78 mg | Iron: 2 mg