Better Than Takeout Shrimp Fried Rice

Truth be told, a favorite dinner treat at my house is the occasional Chinese takeout.  We've become particularly fond of fried rice and dumplings as our go-to takeout meal.  On days when I'm feeling particularly energetic I will make the fried rice myself.  The dumplings I leave to professionals.

How to Make Shrimp Fried Rice

Better Than Takeout Shrimp Fried Rice

I actually prefer my homemade shrimp fried rice to the rice from the Chinese restaurant.  This recipe is very quick to make and I know exactly what ingredients I am using.  I like having that control.  The flavor is delicious.  Make this shrimp fried rice recipe and you'll want the skip the takeout, too.

Fried rice is easy to make at home and is a good way to use up many of the odds and ends of meats and vegetables that you may have hanging out in your refrigerator.  There are a few things you should keep in mind when you are making fried rice at home to ensure your success.

How to Make Fried Rice at Home

Use rice that is at least one day old.  Fried rice needs to be made with rice that has chilled and hardened slightly in your refrigerator.  Otherwise, it will be gummy and clumpy.

Use a hot pan.  Yes, you can use a wok, but a wok is not necessary.  I own a couple of woks but rarely use them.  I'm usually just too lazy to get the wok out.  What's more important than the pan you use is that the pan you choose can take the heat.

Prepare your ingredients before starting to cook.  The fried rice cooks up very quickly.  You'll need all the ingredients ready to go.  Make sure all your chopping is done in advance. and the ingredients are at hand beside your pan.

Use what you have on hand.  One of my favorite kinds of fried rice to order for takeout is house fried rice.  It has everything but the kitchen sink in it.  This is a good way to use up leftovers at home. Let's make some shrimp fried rice, shall we?

Shrimp Fried Rice

Print Recipe

Shrimp Fried Rice Ingredients

• 2 tablespoons canola oil, divided
• 4 cups day old white rice, chilled
• 1/2 pound shrimp, shells removed and cut into bite-sized pieces
• 1/2 medium onion, chopped
• 2 stalks of celery, sliced
• 3 scallions, sliced, green parts reserved
• 1 cup frozen carrots and peas
• 1 tablespoon fresh grated ginger
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 eggs, lightly beaten

Directions
Assemble your prepared ingredients.    Mix together the soy sauce, rice vinegar and sesame oil in a small bowl.   Set aside.

Get the Ingredients Ready

Heat a large, heavy skillet or wok.  Add one tablespoon of vegetable oil.  When hot, add the shrimp to the pan, cooking for a minute or two until it begins to turn pink.  Remove from the pan and set aside.

Add one tablespoon of oil to the pan.  Add the onions, celery, garlic, and ginger to the pan.  Cook 1-2 minutes, stirring constantly.  Add the rice, stirring to cook and brown slightly, about 2 minutes.  Pull the rice mixture to one side of the pan.  Add the eggs to the other side of the pan, cooking the eggs until they set.

Make Room in the Pan for the Egg

Add the carrots, peas, and soy sauce mixture.  Stir to combine.  Remove from the heat and garnish with the green parts of the scallions and serve.

Leftovers taste great, too. Add about a teaspoon of water to your bowl and reheat in your microwave for lunch the next day.

Shared on Meal Plan Monday.

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Enjoy!