Vegetable and Shrimp Fried Rice

Elevate your weeknight dinner game with this irresistible Vegetable and Shrimp Fried Rice—an aromatic, one-pan delight that's bursting with vibrant colors and bold flavors. This quick and easy recipe combines perfectly cooked jasmine rice with succulent shrimp, crisp-tender veggies like carrots, peas, and bell peppers, and the deep umami of soy and sesame oils. The dish gets a final flourish of scrambled eggs and fresh scallions for a hearty, restaurant-quality meal made right at home. Perfect for using up leftover rice and ready in under 45 minutes, this fried rice is a versatile, family-friendly favorite that will leave everyone reaching for seconds.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 2.5 cups Water
• 1 pound Shrimp
• 3 tablespoons Vegetable oil
• 1 medium Onion
• 3 Garlic cloves
• 1 large Carrot
• 1 cup Frozen peas
• 1 Red bell pepper
• 3 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 Eggs
• 3 Scallions
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by rinsing the Jasmine rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water in a rice cooker or on the stove, following the package instructions. Once cooked, let the rice cool completely. It's best if the rice is a day old.

Step 2

Peel and devein the shrimp, then pat them dry with a paper towel. Set aside.

Step 3

Finely dice the onion and mince the garlic cloves. Peel and dice the carrot into small cubes. Dice the red bell pepper, and slice the scallions, separating the white and green parts.

Step 4

In a large wok or non-stick skillet over medium-high heat, add 1 tablespoon of vegetable oil. Add the shrimp and season with a pinch of salt and pepper. Stir-fry the shrimp for about 2-3 minutes on each side, or until pink and opaque. Remove from the pan and set aside.

Step 5

Add another tablespoon of vegetable oil to the same pan. Add the onions and garlic, and sauté for 1-2 minutes until fragrant and translucent.

Step 6

Add the carrot and red bell pepper to the pan. Sauté for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 7

Push the vegetables to one side of the pan and add the remaining tablespoon of vegetable oil. Crack the eggs into the pan and scramble them until fully cooked. Mix the eggs with the vegetables.

Step 8

Add the cooked rice to the pan, breaking up any large clumps. Stir everything together. Increase the heat to high and allow the rice to fry for 2-3 minutes, stirring occasionally to add some color and texture.

Step 9

Return the cooked shrimp to the pan along with the frozen peas. Stir in the soy sauce and sesame oil. Toss everything together and cook for another 2 minutes until the peas are heated through.

Step 10

Adjust seasoning with more salt and pepper if needed. Turn off the heat and sprinkle the sliced green parts of the scallions over the fried rice.

Step 11

Serve the vegetable and shrimp fried rice hot, garnished with extra scallion greens if desired.

Nutrition Facts

Serving size	(2216.7g)

Amount per serving	% Daily Value*
Calories	2167.7

Total Fat 95.8g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 41.9g
Cholesterol 1007.0mg	0%
Sodium 4716.8mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 24.8g
Protein 113.5g	0%

Vitamin D 100.1IU	0%
Calcium 605.0mg	0%
Iron 14.8mg	0%
Potassium 2292.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 21.0%

Carbs: 39.2%