A fast and easy shrimp fried rice recipe that tastes better than Chinese takeout, and you can get on the table in 20 minutes! Perfect for a weeknight meal!
I love this shrimp fried rice recipe… it’s fast, it’s easy, it’s tasty, and it’s a complete meal in one pan!
This is a sponsored post written by me on behalf of Hormel Foods. All opinions are 100% mine.
Growing up, we always ate dinner together… it was a time of togetherness, sharing our days, laughing together, enjoying great food.
Did you know that family meals eaten at home have been proven to benefit the health and wellness of children and adolescents, to fight obesity, substance abuse and to make families stronger – creating a positive impact on our communities and our nation as a whole? Heavy stuff right?
September is National Family Meals Month and the Food Marketing Institute is leading the charge of the National Family Meals Movement by partnering with grocery stores and brands to make it easier for families to have one more meal at home, together, each week 🙂 What a great movement right?
For me, planning a family meal can be a challenge, everyone has different tastes, and of course, there’s the picky kiddo situation. However they do really like Chinese takeout 🙂 Hubby loves shrimp, so instead of choosing our old stand-by chicken, I went with a shrimp fried rice! It’s actually a fried rice recipe with a shrimp stir fry, combined 🙂
Stir fry’s are great for a weeknight meal, because by nature, they’re quick and easy. Fried rice is the same way! You can use leftover rice (in fact it’s wayyyy better to have day old rice, fresh rice will end up mushy), which makes it a great “clean out the fridge” meal. You know you have those… it’s almost dinner time, you haven’t been to the store, but definitely need to, so you raid the fridge and pantry, start running through recipe ideas in your head and end up throwing together a meal that is MacGyver-ish, yet usually pretty tasty 😉
This particular shrimp fried rice recipe is made even easier by using House of Tsang’s delicious Classic Stir Fry Sauce. Have you guys seen this in the grocery store? I love how it’s a nice sized bottle, and that it’s made by Hormel! Visit Hormel Foods to find some Easy Recipe Ideas! House of Tsang sauces make preparing Asian food easy and delicious. Try one of their oils, stir-fry or simmering sauces tonight and your tastebuds will thank you 😉
20 minutes, start to finish… that’s a great weeknight family meal! You don’t even need a wok to make this… just a deeper skillet (or shallow if you’re really careful about stirring). Heat your pan over medium/medium-high heat and add about 2 tablespoons of vegetable oil and a pinch of red pepper flakes. Swirl the oil around the pan a bit, infusing it with the red pepper flavor. Add in your shrimp in a single layer and let them cook about 2 1/2 minutes per side, or until cooked through and seared. Remove to a bowl and toss with a bit of the Classic Stir Fry Sauce.
Add a bit more oil and toss in your diced onion and saute it for about 7 minutes or so, until they turn a golden brown color, then remove to a plate. Lightly beat an egg with a few drops each of sesame oil and soy sauce (or tamari if you have it) and add it to your skillet. Swirl it around until it sets, then use a wooden spatula to scramble the egg. Remove it and add it to the plate with the cooked onion. Now add 1 tablespoon of vegetable oil and toss in your veggies… I chose snow peas and sliced carrots (although a defrosted bag of frozen peas and carrots works well too!). Saute for about 2 minutes, then add in the cooked onion and egg pieces. Add the fluffed rice, green onions, and bean sprouts and saute for 3 minutes, stirring frequently. Stir in about 2 tablespoons of soy sauce and some Classic Stir-Fry Sauce, as much as you’d like, and saute for another minute. Fold in your cooked shrimp and let cook for one final minute.
For a fun presentation I like to add little skewers of seared shrimp on top, they’re fun to eat!
You won’t be able to get enough of that House of Tsang sauce… I use it just about every time I stir fry, with chicken, seafood, pork, red meat, or even just veggies!
Now if only I could master using chopsticks to eat with… I try, and fail horribly lol. So for now, I just use them like this…
Or this… I’m not usually a huge shrimp eater… but with that delicious sauce, ohhhhhh yeah 😉
I won’t even go into how many times during this photo shoot I was trying to take this shot and pinched the chopsticks too tightly and shot the shrimp across the room! LOL. I just have to laugh at myself, it happens so often.
If you’re looking for another fried rice recipe, you should try this yummy chicken fried rice… it uses chicken that cooks in the slow cooker!
The next time you find yourself caught up in the busy lives we all have, whip up this fast, easy, and delicious shrimp fried rice and sit down as a family to enjoy it! Trust me, the memories created will be amazing 🙂
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- 1 lb . fresh peeled and de-veined shrimp, raw
- Vegetable oil
- Pinch of red pepper flakes
- House of Tsang Classic Stir-Fry Sauce
- 3/4 cup yellow onion diced
- 1 egg lightly beaten
- Toasted sesame oil
- Soy sauce or tamari
- 1 1/4 cup snow peas with shredded carrots can substitute equal amount of defrosted frozen peas and carrots
- 3-4 cups cooked cold, day-old rice (longer grain - I used Jasmine rice), fluffed so the grains are separated
- 4 green onions chopped
- Can of bean sprouts drained (I only used half a can)
- More soy sauce and House of Tsang sauce to taste
- Heat large skillet over medium/medium-high heat and add about 2 tablespoons of vegetable oil and a pinch of red pepper flakes. Swirl the oil around the pan a bit, infusing it with the red pepper flavor.
- Add in your shrimp in a single layer and let them cook about 2 1/2 minutes per side, or until cooked through and seared. Remove to a bowl and toss with a bit of the Classic Stir Fry Sauce.
- Add a bit more oil and toss in your diced onion and saute it for about 7 minutes, until they turn a golden brown color, then remove to a plate.
- Lightly beat an egg with a few drops each of sesame oil and soy sauce (or tamari if you have it) and add to skillet. Swirl it around until it sets, then use a wooden spatula to scramble the egg. Remove it and add it to the plate with the cooked onion.
- Add 1 tablespoon of vegetable oil to skillet and add snow peas and carrots. Saute for about 2 minutes, then add in the cooked onion and egg pieces.
- Add the cooked rice, green onions, and bean sprouts and saute for 3 minutes, stirring frequently.
- Stir in about 2 tablespoons of soy sauce and some Classic Stir-Fry Sauce, as much as you'd like, and saute for another minute.
- Fold in your cooked shrimp and let cook for one final minute.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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