Properties :

Shrimp Fried Rice is a flavorful and satisfying dish that offers a well-balanced mix of macronutrients. Packed with high-quality protein from shrimp and eggs, it supports muscle maintenance and repair, while the vegetables provide essential vitamins, minerals, and fiber for digestive health. The rice contributes complex carbohydrates that serve as a primary energy source, making it a great option for an energizing meal. Shrimp is also rich in selenium, iodine, and omega-3 fatty acids, which support thyroid function, heart health, and reduce inflammation. When prepared with minimal oil and using whole grain or brown rice, this dish can be made even healthier, offering a nutrient-dense alternative to heavily processed fast foods.

Ingredients :

Cooked / White Rice : 3 Cup

Shrimp : 300 g

Chicken Egg : 2 Piece

Garlic : 2 clove

Onion : 1 Piece

Carrot : 1 Piece

Green Peas : 1/3 Cup

Corn : 1/3 Cup

Green onions : to taste

Soy Sauce : 2 Tablespoon

Sunflower Oil : as needed

Olive Oil- Canola Oil- Sesame Oil- Corn Oil- Butter Oil-

Salt : as needed

black pepper : to taste

Craving something quick, flavorful, and better than takeout? Learn how to make this irresistible Shrimp Fried Rice in just 30 minutes!

Recipe :

For 4 people

Step 1: Prepare the Ingredients

Cook and cool 3 cups of rice ahead of time (preferably refrigerate overnight).
Peel and devein 300g of shrimp.
Chop 1 onion, 1 small carrot, 2 garlic cloves, and a handful of scallions.

Step 2: Cook the Shrimp

Heat a tablespoon of oil in a large pan or wok over medium-high heat.
Add the shrimp, season lightly with salt and pepper, and sauté until pink and cooked through (about 3–4 minutes).
Remove the shrimp from the pan and set aside.

Step 3: Sauté the Vegetables

In the same pan, add another splash of oil if needed.
Sauté the chopped onion, garlic, carrot, and optional peas or corn until slightly soft.

Step 4: Scramble the Eggs

Push the vegetables to one side of the pan.
Crack in 2 eggs, scramble them gently, and mix with the vegetables once cooked.

Step 5: Add the Rice and Flavorings

Add the cold rice to the pan and stir well to combine.
Pour in 2 tablespoons of soy sauce and a dash of sesame oil (optional).
Mix thoroughly to distribute the flavor evenly.

Step 6: Return the Shrimp

Return the cooked shrimp to the pan and stir everything together.
Cook for 2–3 more minutes until heated through.

Step 7: Garnish and Serve

Top with chopped scallions or fresh herbs.
Serve hot and enjoy your delicious homemade Shrimp Fried Rice!

Perfect for a quick, high-protein meal that's full of flavor!

Description:

To ensure the best flavor and texture in your Shrimp Fried Rice, it's crucial to use cold, pre-cooked rice—ideally rice that has been refrigerated overnight. Freshly cooked rice tends to be too soft and sticky, which can result in a mushy texture. Properly drying and cleaning the shrimp is also essential to avoid excess moisture in the pan, which can hinder the stir-frying process. Use high heat and cook in batches if needed to maintain the wok's temperature and achieve a nice sear on the ingredients. Incorporating aromatics like garlic, onion, or ginger can enhance the overall depth of flavor, while balancing the saltiness of soy sauce with a splash of lime juice or a dash of sesame oil can add complexity. Always taste as you go to adjust seasoning, and finish with fresh herbs or scallions for a burst of freshness.

Description of diets:

While Shrimp Fried Rice can be a nutritious choice for many, it may not align with certain dietary restrictions. It is suitable for high-protein and low-calorie diets, and with some minor tweaks, it can be compatible with the Mediterranean or DASH diet plans. However, it is not appropriate for vegan or vegetarian diets due to the inclusion of shrimp and eggs, unless plant-based alternatives are used. It also does not fit the ketogenic diet, as rice is high in carbohydrates, and it is not gluten-free unless certified gluten-free soy sauce is used. Individuals following a Paleo diet would also need to omit the rice and soy sauce entirely. Understanding the components and making appropriate substitutions is key for aligning this dish with specific dietary needs.