There’s nothing quite like a hearty bowl of Shrimp Fried Rice to bring back memories of family dinners and friendly gatherings. This recipe is one of my go-to meals when I need something quick, delicious, and sure to please everyone at the table. I remember the first time I made this dish for my family; it was a weeknight, and we were all craving something comforting yet different from our usual fare. I decided to experiment with the ingredients I had on hand, and this Shrimp Fried Rice was born. It quickly became a family favorite, especially for my husband, who loves the combination of shrimp and sweet chili sauce.
One of the best things about this recipe is its versatility. You can easily tweak it to suit your taste or use up what you have in the fridge. Sometimes, I swap the chicken for tofu to make it vegetarian, or I add extra veggies like bell peppers and broccoli for more crunch and color. Another variation I love is using brown rice instead of white for a nuttier flavor and added fiber.
This Shrimp Fried Rice recipe is perfect for busy weeknights because it comes together in just 20 minutes. It’s also a fantastic way to use up leftover rice and vegetables. The sweet chili sauce adds a delightful tangy-sweet kick that pairs beautifully with the savory soy sauce and tender shrimp. Plus, with a balanced mix of protein, carbs, and veggies, it’s a complete meal in itself.
Give this recipe a try, and don’t be afraid to make it your own. Whether you’re cooking for your family or hosting friends, this Shrimp Fried Rice is sure to be a hit. Happy cooking!
How to Prepare Shrimp Fried Rice
Ingredients
- 2 chicken breasts (sliced into 1-inch pieces)
- 2 cups cooked rice (or two 8.8 oz microwaveable packets of Jasmine rice)
- 12 oz cooked shrimp
- 1/2 cup diced carrots (1 carrot, peeled and diced)
- 1/2 cup frozen corn
- 1/2 onion, diced
- 1/2 cup frozen peas
- 3 Tbsp sweet chili sauce (Mae Ploy brand)
- 2 Tbsp soy sauce
- 2 eggs
Directions
- Heat a skillet or wok on high heat. Add 2 tablespoons of oil and stir-fry the chicken until fully cooked, around 4-5 minutes. Take out and set aside.
- In the same skillet, add 2 more tablespoons of oil. Crack the eggs, scramble them, then remove and set aside.
- Add another 2 tablespoons of oil to the skillet, then fry all the vegetables for about 2 minutes. Use a slotted spoon to remove the vegetables and set aside.
- Pour 3 tablespoons of oil into the skillet and fry the rice for 1-2 minutes. Add the chicken, scrambled eggs, shrimp, vegetables, soy sauce, and sweet chili sauce. Stir-fry until everything is thoroughly heated.
FAQs:
Can I use other types of rice for shrimp fried rice?
Yes, you can use other types of rice such as basmati, brown rice, or even cauliflower rice for a low-carb option. However, Jasmine rice is preferred due to its slightly sticky texture which helps in binding all the ingredients together.
How can I ensure my rice doesn’t become mushy when making shrimp fried rice?
To prevent mushy rice, use day-old cooked rice that has been refrigerated. If you don’t have leftover rice, cook the rice and spread it out on a baking sheet to cool it quickly and dry it out a bit before using it in the recipe.
What can I use as a substitute for sweet chili sauce?
If you don’t have sweet chili sauce, you can substitute it with a mix of honey and sriracha or a combination of soy sauce, a little bit of sugar, and a dash of hot sauce. This will give you the sweet and spicy flavor that sweet chili sauce provides.
Is it necessary to cook the chicken separately?
Cooking the chicken separately ensures it is thoroughly cooked and helps prevent it from being overcooked when mixed with the other ingredients. Additionally, it allows the chicken to develop a good sear and flavor.
Can I add other vegetables to this shrimp fried rice?
Absolutely! You can add other vegetables like bell peppers, broccoli, snap peas, or even mushrooms. Feel free to use any vegetables you have on hand or prefer.
How do I store and reheat leftover shrimp fried rice?
Store the leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it in a skillet over medium heat until warmed through, or microwave it in short intervals, stirring in between to ensure even heating.
Shrimp Fried Rice
Ingredients
- 2 chicken breasts cut into 1-inch pieces
- 2 cups cooked rice or two 8.8 oz microwaveable Jasmine rice packets
- 12 oz cooked shrimp
- 1/2 cup frozen corn
- 1/2 onion diced
- 1/2 cup frozen peas
- 2 Tbsp soy sauce
- 3 Tbsp sweet chili sauce Mae Ploy brand
- 1/2 cup carrots 1 peeled and diced
- 2 eggs
Instructions
- Heat a skillet or wok over high heat. Pour in 2 tablespoons of oil and stir-fry the chicken until cooked through, about 4-5 minutes. Remove and set aside.
- In the same pan, add another 2 tablespoons of oil. Crack in the eggs and scramble them, then remove and set aside.
- Add another 2 tablespoons of oil to the pan and fry all the vegetables for about 2 minutes. Remove with a slotted spoon and set aside.
- Pour 3 tablespoons of oil into the pan and fry the rice for 1-2 minutes. Add in the chicken, scrambled eggs, shrimp, vegetables, soy sauce, and sweet chili sauce. Stir-fry until everything is heated through.
