My First Shrimp Fried Rice
I learned to make this dish from my neighbor, Mrs. Lim. She was kind and patient. I was a young bride, feeling a bit lost in the kitchen.
She showed me how to marinate the shrimp. It makes them so tender. I still laugh at how nervous I was. But the smell from the pan told me I was doing just fine.
Why We Marinate the Shrimp
That little step with the cornstarch and baking soda is a secret. It keeps the shrimp juicy. No one likes tough, rubbery shrimp.
This matters because good food is about caring for the ingredients. A small act of care makes a big difference. It turns a simple meal into something special.
The Sizzle and The Smell
My favorite part is when the rice hits the hot pan. It sizzles! The smell of garlic and soy sauce fills the whole house. Doesn’t that smell amazing?
It reminds me of happy, noisy family dinners. That sound means a good meal is coming. *Fun fact*: Using cold, day-old rice is best. It fries up nice and separate, not mushy.
A Dish for Using Things Up
Fried rice is a kitchen-saver. Have a lonely carrot? Some leftover peas? Toss them in! This recipe is a friendly guide, not a strict rule.
What leftover veggies do you have in your fridge right now? I bet they would be happy in this rice. This matters because it teaches us not to waste food. We can make something delicious from what we have.
Let’s Cook Together
Cooking is more fun when we share it. Do you have a family recipe you love? Maybe from a grandparent or a friend?
Tell me, what is your favorite thing to cook on a busy weeknight? My grandkids always ask for this shrimp fried rice. It makes my heart smile.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Large shrimp, peeled, deveined, tails removed | 1 pound | |
| Cornstarch | 2 tablespoons | |
| Water | 2 tablespoons | For shrimp marinade |
| Soy sauce | 1 tablespoon | For shrimp marinade |
| Chicken bouillon | 1 teaspoon | |
| Granulated sugar | 1 teaspoon | |
| Baking soda | ⅛ teaspoon | |
| Canola oil | 2 tablespoons | For cooking shrimp |
| Water | 3 tablespoons | For rice sauce |
| Oyster sauce | 1 tablespoon | |
| Soy sauce | 2 tablespoons | For rice sauce |
| Kosher salt | ½ teaspoon | |
| Black pepper | ½ teaspoon | |
| Canola oil | 1 tablespoon | For cooking rice |
| Large white onion, finely diced | 1 large (about 2-3 cups) | |
| Diced carrots | ⅓ cup (43 g) | |
| Garlic, minced | 2 teaspoons | |
| Large eggs, beaten | 4 | |
| Cooked long-grain white rice, cooled | 4 cups (744 g) | |
| Frozen peas | ⅓ cup (45 g) | |
| Sesame oil | 1 teaspoon | |
| Green onions, sliced | For garnish |
My Easy Shrimp Fried Rice Story
I have loved shrimp fried rice since I was a girl. My own grandma taught me her special way. The secret is in the little details, you see. I want to share that cozy feeling with you now. This recipe is like a warm hug from my kitchen to yours.
Let’s start with our shrimp. They need a little flavor bath first. This makes them so tender and tasty. (My hard-learned tip: Don’t skip the cornstarch! It gives the shrimp a lovely, light coating.) I still laugh at how I used to rush this part. Good things come to those who wait, especially in cooking.
Step 1: Marinate the Shrimp
Grab a big bowl for your shrimp. Mix in the cornstarch, water, and soy sauce. Add the chicken bouillon, sugar, and that pinch of baking soda. Give it all a good stir until the shrimp are coated. Pop the bowl into the fridge for about twenty minutes. This marinating time is perfect for getting your other ingredients ready.
Step 2: Cook the Shrimp
Heat your oil in a big skillet. It should be nice and hot. Carefully add your marinated shrimp in one layer. Let them cook for just a minute or two on each side. You will see them turn pink and curl up. Take them out so they don’t get tough. We will add them back later.
Step 3: Make the Sauce
Now, let’s make our sauce. In a small bowl, mix the water, oyster sauce, and soy sauce. Sprinkle in the salt and pepper. Doesn’t that smell amazing already? Set this little bowl of flavor aside. We will need it very soon for the rice.
Step 4: Sauté the Veggies
Using the same skillet, add a bit more oil. Toss in your diced onion and carrots. Cook them until they start to feel soft. This takes about three or four minutes. Then, stir in the garlic. Oh, the smell that fills the kitchen is just wonderful.
Step 5: Scramble the Eggs & Add Rice
Push the veggies to one side of the pan. Pour your beaten eggs into the empty space. Let the eggs cook until they look like big, soft curds. They should still be a tiny bit wet. What’s your favorite way to cook eggs? Share below! Now, add your cooled rice, breaking up any lumps.
Step 6: Combine Everything
It’s time to bring it all together! Pour your sauce over the rice. Then add the frozen peas, a drizzle of sesame oil, and your cooked shrimp. Gently toss everything until it’s all mixed and heated through. I love seeing all the colors come to life in the pan.
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner, Quick Meals
Three Fun Twists to Try
This recipe is like a blank canvas. You can paint it with so many different flavors. Here are a few of my favorite ways to change it up. It’s fun to get creative sometimes.
Breakfast Fried Rice
Swap the shrimp for chopped ham or bacon. Serve it with a sunny-side-up egg on top. It’s a delicious way to start the day.
Garden Veggie Delight
Leave out the shrimp. Add extra carrots, peas, and some chopped broccoli. It’s a colorful and happy meal for everyone.
Spicy Kick
Add a big spoonful of chili garlic sauce to your marinade. It gives the whole dish a lovely, warm tingle. My grandson loves it this way.
Which one would you try first? Comment below!
Serving It Up Just Right
I love to serve this fried rice in a big, warm bowl. It just feels right that way. A sprinkle of green onions on top makes it look so pretty. The little green bits are like a spring garden.
For a simple side, I often make quick cucumber slices. I toss them with a little rice vinegar. It’s a cool, crunchy contrast to the warm rice. A small bowl of hot and sour soup also goes beautifully.
To drink, a cup of hot green tea is my go-to. It feels so soothing. For a special treat, a cold, light lager beer is very nice. It cleanses the palate between bites.
Which would you choose tonight?
Keeping Your Fried Rice Fresh
Let’s talk about keeping your shrimp fried rice tasty. Let it cool completely after cooking. Then put it in a sealed container in the fridge. It will stay good for three days.
You can also freeze it for a month. I use small freezer bags. This way, I can pull out just one portion. It is perfect for a quick lunch.
I once tried to freeze a big hot pot of rice. The lid popped right off. Now I always let it cool first. Batch cooking saves you time on busy nights.
Reheat it in a skillet with a tiny bit of oil. This keeps the rice from getting mushy. A microwave works too, just stir it well. Have you ever tried storing it this way? Share below!
Simple Fixes for Fried Rice Troubles
Is your fried rice too soggy? Always use cold, cooked rice. Freshly made rice has too much steam. This is the most important step for perfect rice.
Do your shrimp turn out rubbery? Do not cook them too long. I remember when I overcooked my first batch. They were like little pink erasers. Cook them just until they turn pink and curl.
Are the flavors not quite right? Your heat might be too low. You need a hot pan to get that nice, smoky taste. Getting this right builds your cooking confidence. It also makes the whole dish taste so much better. Which of these problems have you run into before?
Your Fried Rice Questions Answered
Q: Can I make this gluten-free? A: Yes. Just use tamari instead of soy sauce. Check your oyster sauce for a gluten-free brand too.
Q: Can I make it ahead? A: Absolutely. You can chop all the veggies the night before. This makes cooking so much faster.
Q: I don’t have peas. What can I use? A: Try diced bell peppers or corn. Use what you like. *Fun fact: My grandson always picks out the peas, so I use corn for him.
Q: Can I double the recipe? A: You can. Just use a very big pan or cook in two batches.
Q: Is the sesame oil important? A: It gives a wonderful flavor. But your rice will still be good without it. Which tip will you try first?
My Kitchen to Yours
I hope you love making this shrimp fried rice. It is a dish full of happy memories for me. I love seeing your kitchen adventures too.
Please share your creations with everyone. Your photos inspire other home cooks to try new things. Have you tried this recipe? Tag us on Pinterest!
I am so glad we could cook together today. Happy cooking! —Elowen Thorn.
Easy Homemade Shrimp Fried Rice Recipe
Description
This quick and easy Shrimp Fried Rice is a restaurant-quality meal you can make at home, featuring tender shrimp, fluffy rice, and savory seasonings.
Ingredients
Instructions
- In a large bowl, combine shrimp, cornstarch, water, soy sauce, chicken bouillon, sugar, and baking soda. Mix well and transfer to the refrigerator to marinate for 20-30 minutes.
- To a large nonstick skillet over high heat, add canola oil. Once hot, add the shrimp to the skillet. Spread the shrimp into an even layer and cook for 1-2 minutes on each side. Avoid overcooking to prevent a rubbery texture. Transfer the cooked shrimp to a bowl and tent it to keep warm.
- In a small bowl, mix water, oyster sauce, soy sauce, salt, and pepper. Set aside.
- To the same skillet over medium heat, add oil. Once hot, add onions and carrots. Cook for 3-4 minutes, or until softened. Add garlic and cook for 1 more minute.
- Using a spatula, push the mixture over to one side of the skillet. In the empty space, add the beaten eggs and cook until large curds form and the eggs are mostly set but still slightly moist.
- Add the cooked and cooled rice, using your spatula to break up any clumps.
- Pour in the prepared sauce, peas, sesame oil, and shrimp. Toss to evenly coat. Continue to cook until everything is heated through.
- Garnish with green onions and serve warm.
Notes
- For best results, use day-old rice that has been cooled completely. This prevents the fried rice from becoming mushy. You can substitute the shrimp with chicken, beef, or tofu for a different protein option.