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Shrimp Fried Rice

5 from 7 votes
A quick one-bowl meal that you can finish prepping and cooking in 15 minutes.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Chinese
Servings: 2
Author: Maggie Zhu

Ingredients

  • 2 tablespoons peanut oil (or vegetable oil)
  • 3 ounces (80 grams) ham , diced
  • 6 ounces (170 grams) shrimp , peeled, deveined (*see footnote 1)
  • 1/2 cup green peas
  • 1/2 cup diced carrot
  • 1/2 teaspoon sea salt (or to taste)
  • 2 large eggs , beaten
  • 4 cups leftover white rice
  • 1/4 teaspoon ground white pepper (or black pepper)
  • 1 tablespoon light soy sauce (or tamari for gluten-free)
  • 4 green onions , sliced

Instructions

  • Prepare all the ingredients and a large empty plate. Place them near the stove.
  • Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium high heat until hot. Swirl to coat the bottom of the pan with oil. Add ham and shrimp. Cook for 30 seconds without disturbing. Stir and cook until the shrimp turn white. Immediately transfer the ham and shrimp to a separate plate. The shrimp should be just cooked through, or slightly raw in the center.
  • Add 1 teaspoon of oil. Add carrot, green peas, and a pinch of salt. Cook and stir until they start to turn soft. Transfer to the plate with the shrimp.
  • If the pan starts to get too hot, turn to medium heat. You should hear vibrant sizzling throughout the cooking, but the pan shouldn’t be so hot as to burn the ingredients.
  • Add the remaining 1 tablespoon of oil. Add egg and quickly stir a few times. Add rice. Cook and chop to separate rice.
  • Return the cooked shrimp, ham, and vegetables to the wok. Sprinkle salt and white pepper, and swirl in light soy sauce. Immediately stir to mix well. Add green onion. Cook until the rice is heated through and the grains separated. Turn to low heat, carefully taste the rice and adjust seasoning if necessary.
  • Transfer to plates and serve warm.

Notes

  1. I used SizzleFish Wild Caught Gulf Shrimp in this recipe. The shrimps are very fresh, so I didn't need to marinate them before cooking. If your shrimp is not extremely fresh, add 1 teaspoon cooking wine (Shaoxing wine or rice wine) and a pinch of salt, and let marinate for 5 minutes before cooking.

Nutrition

Serving: 361g, Calories: 728kcal, Carbohydrates: 86.5g, Protein: 40.4g, Fat: 23.3g, Saturated Fat: 5.4g, Cholesterol: 382mg, Sodium: 1141mg, Potassium: 644mg, Fiber: 4.7g, Sugar: 4.2g, Vitamin A: 3600IU, Vitamin C: 30.5mg, Calcium: 170mg, Iron: 6.7mg