Easy 20 Minute Shrimp Fried Rice
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!
Cook Time20 mins
Total Time20 mins
Servings: 4 -6 servings
- 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.