Best Homemade Shrimp Fried Rice Recipes

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.

HOMEMADE SHRIMP FRIED RICE

Steps:

• In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture. , In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside., Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside., Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.

SHRIMP FRIED RICE WITH HOMEMADE CRAB RANGOON

Steps:

• For the crab rangoon: In a wok or large heavy-bottomed pot, heat 2 inches of peanut oil to 375 degrees F.
• Meanwhile, combine the cream cheese, crabmeat, chives and soy sauce in a medium bowl. Season with black pepper.
• Place 1/2 tablespoon crab mixture in the center of each wonton wrapper. Brush the edges of the wonton with the beaten egg. Fold in the opposite corners toward each other and pinch to seal tightly over the filling, squeezing out any extra air.
• Fry the crab rangoon in batches, about 3 to 4 minutes per batch, flipping as necessary with a spider until golden on all sides. Drain on a paper towel-lined baking sheet. Reserve while you make the fried rice.
• For the fried rice: Lay out all of the prepped mise en place in the order in which you will add the ingredients to the wok. Preheat a wok over high heat.
• Add 1 tablespoon peanut oil to the wok. Add the shrimp in an even layer and season with salt. Cook, turning once, until just starting to turn pink, about 90 seconds. Reserve to a plate.
• Add 1 tablespoon peanut oil to the wok. Add the garlic, ginger, scallion whites and dried chiles and stir-fry until aromatic, about 30 seconds. Add the rice and cook for 2 minutes, without disturbing too much so you get a nice crust. Push the rice to the side, leaving an empty space. Add another drizzle of peanut oil if needed. Add the egg, let set for about 30 seconds, then scramble. Toss everything together, then add the peas and carrots. Cook for another minute, then add the reserved shrimp, bean sprouts, soy sauce and sesame oil. Toss for 1 minute. Add the green parts of the scallions.
• Scoop onto a serving plate and enjoy! Serve with the crab rangoon.