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Fried Shrimp Rice
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Easy Fried Shrimp Rice

Fried rice is a staple in Asian cuisine and there are many recipes you can follow if you like this cooking method and you enjoy trying new ingredients and mixes.
Prep Time10 minutes
Cook Time13 minutes
Total Time25 minutes
Course: Main Course
Cuisine: World
Keyword: Recipe, Rice, Sea Food
Servings: 4 Serves

Ingredients

  • 3 Cups Jasmine, White or Brown Rice
  • 1 Cup Snow Peas
  • 5 Cups Shrimps Peeled and Deveined
  • 1/2 Cup Frozen Peas Thawed
  • 1/2 Cup Green Onions Sliced
  • 2 tbsp Soy Sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Eggs Lightly Beaten
  • 1 Red Bell Pepper Chopped

Instructions

  • You’ll start by cooking the rice. Check the water to rice ratio depending on the type of rice you choose. If you make this recipe with Jasmine rice, use a one-to-one proportion and cook for no over ten minutes. If you choose white or brown rice, use a two to one proportion and cook for at least fifteen minutes or until you get the desired consistency.
  • As the rice is cooking, take a skillet and pre-heat some extra virgin olive oil over medium heat.
  • Add two full eggs and scramble them until they are soft. Cook for about a minute and quickly remove that from the skillet, so they don’t overcook. Remember, eggs continue to cook over hot surfaces.
  • In the same skillet, pour some more extra virgin olive oil and reheat it.
  • In the meantime, take the red bell pepper, wash it and chop it all down.
  • Add the red bell pepper together with the snow peas, which you can slice ahead. Fry those elements for five minutes tops.
  • The rice should be ready by now, so drain it and add it to the skillet together with the previously peeled and deveined shrimps.
  • Pour some soy sauce all over the mix and stir continuously so that everything fries for two or three more minutes.
  • Bring the eggs back and add them to the mix.
  • You can top everything with some previously washed and chopped green onions.

Notes

Regardless of the type of rice you choose, using rice leftovers will bring the dish to the next level as the frying process will make the rice less mushy and firmer. Note that this requires that you make the rice a day ahead, or at least a good six to twelve hours ahead.