15-minute Shrimp Fried Rice – like Chinese takeout but healthier and even better!
Does anybody else get Chinese take-out cravings? Chinese food is a special type of comfort food. It’s that “I had a long day and I deserve this greasy, stir fried bowl of deliciousness” type of comfort. I have to be honest though; it has been quite some time since I’ve ordered Chinese food and last night the craving was real. I didn’t really feel like waiting 45 minutes for the delivery man and wanted a lighter, but just as tasty version of Chinese food. So, the next best option was to get in the kitchen and whip up this quick and easy Shrimp Fried Rice.
Fried rice is a staple in Chinese take-out. Whether you order it as a side dish or main entrée; plain, with shrimp or chicken, fried rice is probably the most popular menu item at Chinese take-out restaurants.
This is the perfect take on Fried Rice. It can be ready in just 15 minutes (if you already have leftover rice) and can be a full meal with the addition of protein. The best part of this dish is that it can easily be customized with whatever you have available in your refrigerator. You can use your choice of protein – swap out the shrimp with chicken, beef, pork, or even tofu. I used peas and carrots in this version but any veggies work well – broccoli, corn, bean sprouts, whatever you have lingering in the fridge.
Another great thing about making your own fried rice is that you can control what goes in it. You control the sodium, fat, and can be certain that there is no MSG in what you are eating.
The key to making perfect fried is rice is to use cold, day-old rice. If you don’t have any cooked rice, I suggest preparing the rice as usual – then spread it on a sheet pan and pop it in the refrigerator while you prepare the rest of the ingredients. I made this with leftover short grain brown rice, but you can certainly use any kind of rice you prefer. I personally like the chewiness of short grain rice and the nutritious value of brown rice is a plus.
So, next time you’re thinking about ordering Chinese food, I suggest making your own!
- Serves: 4 servings
- Serving size: ¼
- Calories: 400
- Fat: 12 g
- Saturated fat: 4 g
- Trans fat: 0 g
- Carbohydrates: 43 g
- Sugar: 4 g
- Sodium: 400 mg
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 255 mg
- 2 tbsp butter, unsalted
- 1 lb shrimp, clean & deveined (or protein of your choice)
- 2 eggs, whisked
- 1 small white onion, diced
- 2 medium carrots, diced
- ½ cup frozen peas
- 3 cloves garlic, pressed
- 3 cups rice, cooked and chilled
- 4 tbsp low sodium soy sauce
- 2 tsp oyster sauce (optional)
- black pepper
- ½ tsp sesame oil
- Heat ½ tbsp of butter over medium-low heat in a large skillet or wok. Add shrimp and cook. Remove shrimp and set aside.
- Add another ½ tbsp of butter to skillet. Once melted, cook eggs until scrambled. Remove and set aside.
- Add an additional ½ tbsp butter and cook carrots and onions. Saute for about 5 minutes or until the veggies soften. Add peas, garlic, and pepper and cook another minute.
- Increase the the heat to medium-high and add the remaining butter. Once butter is melted, add the rice, soy sauce and oyster sauce. Stir until combined.
- Continue stirring 3-4 more minutes to fry the rice.
- Add in the shrimp and eggs. Stir to combine.
- Remove from heat and stir in the sesame oil
- Serve warm.