Better-Than-Takeout Shrimp Fried Rice: Healthier, Faster, and Tastier

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Why This Recipe is a Game-Changer

• Healthier than takeout: Cooking at home allows you to control the ingredients, ensuring a healthier meal.
• Budget-friendly: Save money by making your own shrimp fried rice instead of ordering takeout.
• Super fast: This dish can be ready in less than 30 minutes, faster than ordering and waiting for delivery.
• Delicious: This shrimp fried rice is packed with flavor and has a perfect shrimp-veg-rice ratio.
  
  
  
  
  
  

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Ingredients:

• 1 pound medium shrimp, peeled and deveined, tails on or off, thawed if frozen
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons canola oil, grapeseed oil, or peanut oil, divided






• 3 green onions, thinly sliced, about 1/2 cup, white and green parts divided
• 2 tablespoons unsalted butter, divided
• 4 large eggs, beaten
• 3 cups COLD leftover brown rice
• 3 tablespoons low sodium soy sauce, plus additional for serving
• 2 teaspoons sesame oil, toasted or untoasted
• 1 (12-ounce) bag frozen peas and carrots, about 1 1/2 cups, no need to thaw

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Instructions:

1. Prepare the Shrimp:

   • Pat the shrimp dry and place them in a bowl.
   • Add the cornstarch, salt, and pepper.
   • Toss to coat.

2. Cook the Shrimp:

   • Heat 2 tablespoons of oil in a wide, deep skillet or wok over medium-high heat.
   • Once the oil is hot and shimmering, add the shrimp in a single layer.
   • Cook for 1 to 2 minutes on the first side, then turn and continue cooking for about 30 seconds more, until the shrimp are pink and no longer translucent.
   • Transfer the shrimp to a plate or bowl and set aside.

3. Scramble the Eggs:

   • Add 1 tablespoon of butter to the skillet.
   • Let it melt, swirling to coat the pan.
   • Pour in the beaten eggs.
   • Immediately move the eggs around with a spatula until they are scrambled and barely set.
   • Remove to the plate with the shrimp.

4. Cook the Rice:
   
   

   • Add the remaining 1 tablespoon of oil and the white part of the green onions to the skillet.
   • Cook for 15 seconds, stirring constantly.
   • Add the cooked rice and spread it into a single layer.
   • Let it sizzle undisturbed until lightly crisp on the bottom, about 1 to 2 minutes.
   • Stir, return to a single layer, and let it sizzle for 1 minute more.

5. Add the Sauce and Vegetables:
   
   
   
   

   • Drizzle the soy sauce and sesame oil over the rice.
   • Stir to combine.
   • Stir in the peas and carrots and the remaining 1 tablespoon of butter.
   • Cook for 1 to 2 minutes to warm the veggies and melt the butter.

6. Finish the Dish:

   • Stir in the shrimp, eggs, and the green parts of the green onions.
   • Use a spatula to break up the eggs into small pieces.
   • Let it heat for 1 minute more.
   • Serve hot with additional soy sauce to taste.

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Storage Tips:

• To Store: Let the shrimp fried rice cool to room temperature, then store it in an airtight container in the refrigerator for up to 5 days.
• To Reheat: Gently rewarm the leftovers in a large skillet over medium-low heat until hot. You can also microwave the leftovers for 1 minute or until warmed through.
• To Freeze: Once the shrimp fried rice has cooled, place it in an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.