This takeout favorite is SO easy to make at home, you won’t even miss the real thing! It’s easily modifiable for low carb, Paleo and Whole30 and can be served as a side dish or a main course. It also makes AMAZING leftovers and is an easy meal prep option.
This recipe works best with day-old chilled rice to get the right texture, but honestly there’s been plenty of times where I’ve used freshly made rice and it has worked fine! Using high heat helps evaporate some of the moisture and prevents the rice from getting mushy.
You can use fresh veggies for this recipe, but it works great with frozen veggies which is what I usually use! I keep a couple bags of stir-fry veggie blend in my freezer so I have them ready at all times. I just add them right from the freezer into the pan after the shrimp has cooked so it couldn’t be easier!
This recipe is on regular rotation in my house because it’s so quick to whip up, the ingredients can be kept in the freezer/pantry, and it tastes even better than takeout! Best of all, you can control the ingredients that go in and know you are eating something wholesome that feels like an indulgence. I hope you enjoy!
Easy Shrimp Fried Rice
Ingredients
- 4 Cups Cooked White or Brown Rice (preferably chilled overnight)
- 2 Tbsp Avocado Oil
- 1 Lb Frozen Jumbo Shrimp – thawed
- 1 Package of frozen stir-fry veggies OR approximately 2 cups of fresh veggies (any combination you’d like including broccoli, carrots, bell pepper, pea pods, water chestnuts, etc, chopped into small pieces)
- 2 Cloves Garlic
- 2 Eggs
- 1/4 Cup Soy Sauce or Coconut Aminos
- 1 Tbsp Fish Sauce (Red Boat is a great Paleo/Whole30 Brand)
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Wine Vinegar
- Green Onions for garnish, optional
Instructions
- In a large deep-sided nonstick skillet or wok, heat the avocado oil over medium-high heat. Pat shrimp dry and season with salt/pepper. Add to hot skillet in a single layer. Cook undisturbed about 2-3 minutes per side until shrimp turns pink, is slightly browned on the outside and completely opaque.
- Add veggies to the pan, stirring occasionally until cooked through, about 7 minutes . Once veggies are done, add garlic to pan and cook for a minute or so until fragrant.
- Whisk eggs in a small bowl. Make room in the center of the pan and pour in the eggs. Stir and cook until scrambled, then stir in with the veggies.
- Add rice and remaining ingredients to the pan and stir until everything is well combined. Continue cooking for a few more minutes, stirring frequently until any excess moisture has evaporated and rice starts to brown.
- Garnish with green onion if desired and serve!
Notes
If modifying for Paleo/Whole30, substitute Coconut Aminos for Soy Sauce, and substitute frozen cauliflower rice – you can add it right to the pan after the veggies are done cooking. You may need to increase the heat to high to help quickly evaporate the excess moisture, but avoid overcooking. Also check to make sure your fish sauce doesn’t have any added sugar! Red Boat brand is Whole30 compliant.