Shrimp Fried Rice
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 eggs
- 1 large carrot
- 2/3 cups corn (froxen or canned)
- 5 cloves of garlic
- 4 green onions
- 1 red bell pepper
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 3 tbsp coconut aminos
- 4 cups cooked rice
- 1 tsp pink sea salt (plus more for shrimp)
- 1/2 tsp black pepper (plus more for shrimp)
- 3 tbsp avocado oil (divided)
Instructions
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Peel, devein and rise your shrimp. Carefully remove tails from shrimp to make it easier to eat once cooked into the rice. Leaving the tails on shrimp does give the rice more flavor so you can leave them if you wish. Dab shrimp dry and sprinkle with a pinch of salt and pepper if you wish to add more flavor to the shrimp and to the overall dish.
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Prep all your ingredients: (you don't want to skip this step. Once you start cooking your rice it moves very fast and you want to have all your ingredients prepped and ready to go). Dice carrots and bell pepper. Measure out and set to the side corn and peas. Mince garlic, thinly slice green onions (reserve some for garnishing), peel and grate ginger, and whisk eggs.
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Place skillet or wok on stovetop. Drizzle 1 tablespoon avocado oil and bring to a heat on medium-high heat. Start adding shrimp one by one leaving enough space between them to easily flip with a tong. You may have to cook in batches. Cook shrimp for about 1-2 minutes per side until they turn pink and opaque. Continue until all shrimp has been cooked through. Set cooked shrimp to the side.
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Grab a damp paper towel with your tongs to clean the surface of your skillet or wok. Drizzle another tablespoon avocado oil and bring to a heat once again on medium-high. Add whisked eggs and scramble them using a spatula. Once eggs are cooked through and scrambled remove from the pan and set aside with shrimp.
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Drizzle the last tablespoon avocado oil and allow to heat up on medium-high heat. Toss in carrots and red bell pepper and sauté until veggies begin to slightly soften. About 2-3 minutes. Stir in corn and peas. Add in your cooked shrimp and eggs. Then add in your aromatics; garlic, green onions and ginger. Stir well making sure all ingredients are well combined.
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Stir in your rice at this point. Drizzle rice vinegar, sesame oil and coconut aminos over fried rice. Sprinkle pink salt and pepper. Stir everything making sure everything is well coated and rice is mixed with all the other ingredients. Taste for flavor and adjust to taste if desired.
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Remove rice from heat and turn off your stove. Serve immediately and garnish with reserved sliced green onions and sesame seeds.
Recipe Notes
Tips for making good Fried Rice:
- Use leftover rice- As stated above, cold leftover rice is firm making it easier to break up and separate. Warm rice will get mushy while being mixed.
- Use medium or long grain rice- Medium or long grain rice such as jasmine rice, are fluffy and sturdy. They don’t clump up or get mushy as short grain rice tends to do.
- Add seasoning at the end- If you have seasoned or salted your leftover rice it’s best to add salt at the end. You don’t want to over season your fried rice.
- Use wok or large skillet- The secret to making a good fried rice is using a well heated large pan such as a wok or cast iron skillet. This will ensure that your ingredients won’t stick to the surface and you will have enough room to stir everything.
- Prep all ingredients first- This is an important tip you definitely want to follow. Once you start cooking everything and stir frying, it goes by pretty quick. You want to have all your ingredients prepped so that they are ready to add to your pan a you go.