Description
This Spicy Shrimp Fried Rice recipe is a quick and flavorful dish that combines succulent shrimp with fragrant jasmine rice and a spicy kick of sriracha. It’s a perfect weeknight meal that’s easy to make and sure to satisfy your taste buds!
Ingredients
Scale
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1–2 teaspoons sriracha or chili garlic sauce (to taste)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
- Lime wedges and extra sriracha for serving (optional)
Instructions
- Cook Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the same pan, then sauté the garlic and onion for 1–2 minutes until fragrant. Stir in the peas and carrots and cook for another 2 minutes.
- Scramble Eggs: Push the vegetables to one side and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix everything together.
- Combine Rice and Flavors: Add the cooked rice, breaking up any clumps, and stir to combine. Drizzle in soy sauce, oyster sauce, sriracha, and sesame oil, stirring well to coat the rice evenly.
- Finish and Serve: Return the cooked shrimp to the pan and toss until heated through. Season with salt and pepper to taste. Garnish with sliced green onions and serve hot with lime wedges and extra sriracha if desired.
Notes
- For best texture, use day-old rice that has been refrigerated overnight.
- Adjust the heat by adding more or less sriracha.
- You can substitute shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg
