Shrimp fried rice
Better than takeout, with fluffy egg, sweet vegetables and plump shrimp in every forkful.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.62 a serving
- 550 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 1 lb raw shrimp, peeled and deveined, thawed if frozen, patted dry
- 3 large eggs, beaten
- 4 green onions, thinly sliced, whites and greens kept apart
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables
- 1 tsp sesame oil
From your pantry
- 2 cups water
- 3 tbsp vegetable oil, divided
- ¼ tsp salt
- 3 tbsp soy sauce
Each serving has about 550 calories, 36 g protein, 64 g carbs and 16 g fat, and costs about $3.62 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No raw shrimp? Frozen raw shrimp works.
- No green onions? Chives work.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the rice, then put it in a medium with the water and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, to low and cook for 15 minutes without lifting the lid.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 15 min
Spread the rice on a and chill it in the fridge for 15 minutes. Slice the green onions, the garlic and beat the eggs while you wait.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Timer: 15 min
Dolly’s tip: Fresh, warm rice turns mushy. Cooled rice fries into separate grains, so leftover rice works even better.Heat 1 tablespoon of oil in a large over medium-high heat. Add the shrimp, sprinkle with the salt and cook 1 to 2 minutes per side, until pink and opaque. Move to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 3 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Turn the heat to medium, add 1 tablespoon of oil and pour in the eggs. gently for about 1 minute, until just set, then add them to the plate with the shrimp.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn the heat up to high, add the last tablespoon of oil, the green onion whites and the garlic, and for 30 seconds .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
High heatTimer: 30 sec
Add the cold rice and frozen vegetables, spread them out and let them sit for 1 minute. Then and press for 4 to 5 minutes, until the rice is hot and a little toasty.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 5 min
Dolly’s tip: Leaving it alone for a minute is how the rice gets those toasty, crispy bits.in the soy sauce and sesame oil, add the shrimp and eggs back, and until everything is hot and evenly colored.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heat
Scatter the green onion tops over and serve hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
One-pot Cajun shrimp and rice
50 min
Sweet and sour pork with pineapple and peppers
35 min
Lemon oregano tilapia with Greek lemon rice
45 min
Vietnamese-style shrimp noodle bowls
30 min
High-protein dinners ›Cozy comfort food ›What to make with eggs and rice ›