Shrimp Fried Rice Recipe

5 from 1 vote

Classic Shrimp Fried Rice with fresh shrimp, rice, green onions, peas, corn , and sesame oil. Tips for making the best fried rice!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: Shrimp Fried Rice

Servings:

Calories: 397kcal

Author: Luda huang

8 ounces small raw shrimp shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
3 tablespoons peanut oil canola oil, or rice bran oil
2 stalks green onion minced
4 cups leftover rice grains separated well
3/4 cup frozen peas and corn defrosted
1 tablespoon soy sauce use gluten-free soy sauce if you are making a gluten-free version, plus more to taste

Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heaon high heat.
When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through.
Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
Add 1 Tbsp oil , Add garlic to the skillet, and cook, stirring often, Stir in corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. add the shrimp. stirring to combine well. Add more soy sauce to taste, if desired.