Healthy Shrimp Fried Rice Recipes

SHRIMP FRIED RICE

Steps:

• Heat 2 tablespoons of sesame oil in a large skillet over medium high heat. Add shrimp to the skillet and cook for a couple of minutes on each side until translucent and opaque. Transfer to a plate.
• Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted. Add carrots, onion, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft. Add minced garlic and ginger and saute for 30 seconds until fragrant.
• Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 tablespoon of butter to the other side of the skillet and stir until melted. Add whisked eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
• Add the last 1 tablespoon of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked shrimp, green peas, soy sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
• Remove from heat. Add the sliced green onions and stir until combined. Serve warm.

HEALTHY SHRIMP FRIED RICE

Steps:

• Add extra virgin olive oil to a large skillet and bring to medium heat. Add bell peppers and shredded carrots to the skillet. Cook 5 minutes just until the veggies are tender, stirring them occasionally.
• Add the shrimp the skillet with ginger, garlic and black pepper. Stir and cook 3-4 minutes then flip the shrimp.
• Once the shrimp is cooked, add the coconut aminos, chili paste, rice wine vinegar and green peas to the pan. Stir and cook another 5-6 minutes until cauliflower rice is coated in the sauce and soft.
• Serve immediately garnished with sliced green onions. Store in the refrigerator up to 5 days.

SHRIMP FRIED RICE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

SHRIMP FRIED RICE

Steps:

• Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
• Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
• Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
• Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
• Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.

SHRIMP FRIED RICE

Steps:

• Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
• Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

EASY SHRIMP FRIED RICE

Steps:

• To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
• To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
• Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
• Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
• Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

EASY CAULIFLOWER FRIED RICE

Steps:

• Pre-cook the cauliflower rice and have ready.
• In a large wok, heat oil of your choosing. Add in the celery, onion and carrots.
• Stir-fry until heated through.
• Make a hole in the center of the veggies. Crack your eggs here and scramble them.
• Stir quickly to cook the egg, then combine with the veggies.
• Add in the chicken and garlic powder and cook for a minute to heat through.
• Add in the cauliflower rice, sesame oil, soy sauce, salt and pepper and mix well.