Shrimp Fried Rice
This is a quick skillet dinner for 2. If you have leftover rice it is even faster.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Skillet
Ingredients
Scale
- 1/2 cup (3oz, 90gr) Basmati rice
- 1 cup (8oz, 250ml) chicken broth
- 3 medium shallots, cut in half, the sliced
- 1 tbs fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup (5oz, 150gr) peas, frozen, no sauce
- 8oz (250gr) shrimp, cleaned
- 3 eggs
- 1 tbs sesame oil, divided
- 2 tbs olive oil, divided
- 1 tbs soy sauce
- 2 tbs dry sherry
Instructions
- Cook rice in broth until done.
- Remove from heat, uncover, fluff with a fork and allow to cool slightly.
- Put eggs into a small bowl and lightly beat with a fork.
- Heat half of the oils in a large nonstick skillet over medium-high heat.
- Add eggs, cook quickly, scrambling, until just set.
- Remove eggs to a plate and set aside.
- Heat remaining oils and add shallots, ginger, and garlic.
- Stir-fry until shallots are tender, about 5 minutes.
- Add shrimp, soy sauce and stir-fry until shrimp are cooked (they curl and turn opaque), about 5 minutes.
- Add rice, peas, sherry and stir well to combine.
- Stir-fry for 3 minutes or until peas are thawed / cooked.
- Break scrambled egg into chunks, stir into rice and serve.
Notes
Fried rice would normally have sliced green onions rather than shallots but they are not available where I live when not in season locally.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 652
- Sugar: 7.3 g
- Sodium: 1093 mg
- Fat: 29.4 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 55.2 g
- Fiber: 4.4 g
- Protein: 41.2 g
- Cholesterol: 464 mg
Keywords: fried rice, shrimp, stir fries
Find it online: https://thymeforcookingblog.com/2022/02/shrimp-fried-rice/
