Spicy Shrimp Fried Rice Bowl

This Spicy Shrimp Fried Rice brings all the fragrance and punch of your favorite takeout to your own kitchen with just one pan and minimal fuss. I turn to this vibrant dish when I want something fast and comforting that never skimps on bold, satisfying flavors.

I remember the first time I tried this with day-old jasmine rice left over from a big sushi night. It was so quick and satisfying it instantly became a go-to for late week dinners.

Ingredients

• Shrimp: fresh peeled and deveined these add a juicy tender protein and cook quickly choose medium or large shrimp for the best texture
• Cooked rice: preferably day-old this helps separate grains and prevents mushiness jasmine or long-grain are both great choices
• Vegetable oil: neutral flavor and high smoke point perfect for stir frying
• Onion: adds sweetness and aroma choose firm onions with no soft spots
• Bell peppers: give crunch and color try red or yellow for extra sweetness and vibrant color
• Frozen peas: quick and simple for a burst of color and sweetness
• Garlic: brings depth and a signature aromatic note use plump cloves with no green shoots
• Ginger: fresh zing and warmth choose unwrinkled pieces for best flavor
• Soy sauce: ties all the flavors together opt for low sodium if desired
• Chili sauce: controls the heat and adds zing adjust based on how spicy you want it
• Sesame oil: gives a nutty richness and classic fried rice flavor opt for toasted variety
• Salt and black pepper: seasons every bite freshly ground pepper gives best results
• Green onions for garnish: a pop of freshness snip from the ends for crisp greens
• Optional scrambled eggs: add creamy texture and extra protein always my kids’ favorite twist

Step-by-Step Instructions

Prep Ingredients:

Make sure your shrimp is peeled and deveined rice is loose and all aromatics and vegetables are chopped or measured. Having everything ready is key for the quick stir fry process.

Heat Oil:

Pour vegetable oil into a large skillet or wok and place over medium high heat. Wait until the oil is shimmering before continuing to prevent sticking and ensure even cooking.

Sauté Aromatics:

Add chopped onion minced garlic and grated ginger. Sauté gently for about three minutes until the onions are soft and translucent and the aroma fills your kitchen.

Cook Shrimp:

Place shrimp into the aromatics and cook while stirring until the shrimp turn bright pink and are opaque usually three minutes. Remove shrimp to a bowl to avoid overcooking during the next steps.

Stir Fry Vegetables:

Add diced bell peppers and frozen peas into the same pan. Stir fry for around two minutes just until they are tender yet still have a bite.

Incorporate Rice:

Add the cooked rice to the pan breaking up any clumps with your spoon or spatula. Stir to combine everything thoroughly the grains should stay fluffy.

Season Everything:

Pour in soy sauce chili sauce sesame oil salt and pepper. Stir and toss everything together for an even distribution of flavor and color.

Return Shrimp:

Add the cooked shrimp back to the mixture. Stir until all ingredients are well mixed and everything is hot and evenly coated in the sauce.

Add Eggs if Using:

If you chose to include scrambled eggs now is the time to gently fold them in for creamy bits in every spoonful.

Garnish and Serve:

Turn off the heat and finish with a handful of sliced green onions. Serve straight from the pan for best texture and flavor.

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I always look forward to the sesame oil moment just before mixing everything together. Its aroma takes me straight back to the bustling stir fry stations at my favorite neighborhood Asian market. My family loves gathering at the table to share one big bowl and all the little stories from our day.

Storage Tips

Leftovers keep well in an airtight container for up to three days in the fridge. For best results reheat in a hot skillet to restore some crisp edges to the rice. Avoid microwaving for too long as it can toughen the shrimp and make the rice soggy.

Ingredient Substitutions

You can substitute chicken or tofu for the shrimp if you like. If you are out of bell peppers try snap peas carrots or even corn. Cauliflower rice works if you want a lower carb version. For extra heat a pinch of red pepper flakes in place of chili sauce does the trick.

Serving Suggestions

This spicy shrimp fried rice is a full meal on its own but I also enjoy it with crisp cucumber salad on the side. Top with additional fresh green onions or a dash of toasted sesame seeds for a special touch. A quick miso soup or egg drop soup rounds things out.

Cultural Context

Shrimp fried rice draws inspiration from a wide range of Asian kitchens with its simple structure and adaptable ingredients. The method of using day old rice is a timeless trick for ensuring every grain fries up perfectly rather than sticking together. This is a dish with roots in everyday cooking where nothing goes to waste.

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Recipe FAQs

→ Can I use fresh rice instead of day-old?

It's best to use day-old rice for firmer grains that don't clump, but cooled, freshly cooked rice can work if spread on a tray to dry out a bit first.

→ How can I adjust the spice level?

Simply use less or more chili sauce to control the heat, or add sliced fresh chilies for extra spice if you like it hot.

→ Is it necessary to use shrimp?

No, feel free to substitute with chicken, tofu, or just vegetables, adapting the cooking time as needed for different proteins.

→ What oil works best for stir-frying?

Vegetable or canola oil are ideal for their high smoke points. Sesame oil adds flavor but is best used as a finishing oil.

→ How do I prevent overcooking the shrimp?

Sauté the shrimp until just pink and opaque, then remove them before adding back later. This keeps them tender and juicy.

→ Can this be made ahead?

Yes, the components can be prepped in advance and combined when ready to cook, making it perfect for meal prep.