Spicy Shrimp Fried Rice (Printable Version)
Shrimp, crisp vegetables, and seasoned rice come together for a fast, flavorful one-pan dinner with a spicy kick.
# Ingredients:
→ Main
01 -
450 g shrimp, peeled and deveined
02 -
3 cups (about 600 g) cooked rice, preferably day-old
03 -
2 tablespoons (30 ml) vegetable oil
04 -
1 medium onion, chopped
05 -
1 cup (150 g) bell peppers, diced
06 -
1 cup (130 g) frozen peas
→ Aromatics and Seasonings
07 -
3 cloves garlic, minced
08 -
1 tablespoon (10 g) fresh ginger, minced
09 -
2 tablespoons (30 ml) soy sauce
10 -
1 tablespoon (15 ml) chili sauce, adjust to preference
11 -
1 tablespoon (15 ml) sesame oil
12 -
1 teaspoon (6 g) salt
13 -
1/2 teaspoon (1 g) black pepper
→ Garnishes
14 -
2 green onions, sliced
→ Optional Additions
15 -
Cooked scrambled eggs, folded in for added texture
# Steps:
01 -
Gather and prepare all ingredients before starting to ensure efficient cooking flow.
02 -
Place a large skillet or wok over medium-high heat and add vegetable oil.
03 -
Add chopped onion, minced garlic, and ginger to the hot oil. Stir-fry for 2–3 minutes until fragrant and onions turn translucent.
04 -
Add shrimp to the pan. Sauté for 3–4 minutes until pink and opaque. Remove shrimp from the pan and set aside.
05 -
In the same pan, add bell peppers and frozen peas. Stir-fry for 2–3 minutes until vegetables are slightly tender yet crisp.
06 -
Add day-old cooked rice to the pan. Break up clumps and combine thoroughly with the vegetables.
07 -
Pour in soy sauce, chili sauce, sesame oil, salt, and black pepper. Toss to evenly distribute condiments and flavors.
08 -
Add the reserved cooked shrimp back to the pan. Mix well and heat through for about 2 minutes.
09 -
If using scrambled eggs, gently fold them into the rice mixture at this stage for added richness.
10 -
Remove from heat and garnish with sliced green onions before plating.
# Notes:
01 -
For optimal texture, use day-old rice to prevent clumping and ensure a crisp finish.