Shrimp and Vegetable Fried Rice
Entrées,  Gluten Free,  Recipes,  Seafood

Stir Friday: Shrimp and Vegetable Fried Rice

That’s right, Archer fans, it looks like Stir Friday happened in my kitchen tonight. I didn’t even think of it when I saw the container of leftover rice in the fridge. Looks like it was just meant to be! I used things I had on hand, and it came together pretty quickly, other than defrosting and peeling the shrimp. My family really enjoyed this after a fun day out and about. If I would have had some green onions and bean sprouts on hand, I definitely would have added those, but this was pretty tasty as is.

Shrimp and Vegetable Fried Rice

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp and Vegetable Fried Rice

Shrimp and Vegetable Fried Rice

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Description

My family really enjoyed this after a fun day out and about. If I would have had some green onions and bean sprouts on hand, I definitely would have added those, but this was pretty tasty as is.


Ingredients

Scale

12 tablespoons peanut oil
1 yellow onion, diced small
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 pound large shrimp, peeled and deveined
2 carrots, coarsely grated
1 ear corn, kernels cut off
1 1/2 teaspoons red curry paste
3 tablespoons soy sauce*
1 tablespoon fish sauce
1/2 cup frozen peas
2 cups leftover cooked rice
Cilantro, for garnish


Instructions

Heat oil in a large, non-stick skillet or wok. Add onion, garlic and ginger and stir-fry until soft.

Add shrimp and stir-fry until just pink on both sides.

Add carrots and corn and stir to combine. Add curry paste, soy sauce and fish sauce, stirring until the paste melts down into the sauces.

Add peas and rice and stir-fry until heated through and shrimp are fully cooked. Garnish with cilantro and serve.


Notes

*Optional: use Gluten Free

Nutrition

  • Serving Size:
  • Calories: 332
  • Sugar: 6.6 g
  • Sodium: 903.1 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 29 g
  • Cholesterol: 182.5 mg

Keywords: shrimp fried rice, easy fried rice, vegetable fried rice

Recipe Card powered byTasty Recipes

 

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating