Best 3 Shrimp And Egg Fried Rice Recipes

Shrimp and egg fried rice is a popular dish that is enjoyed by people of all ages. It is a quick and easy meal to make, and it is a great way to use up leftover rice. This article will provide you with a few tips on how to make the best shrimp and egg fried rice. We will also share some of our favorite recipes for this dish. So, whether you are a beginner or a pro in the kitchen, you are sure to find something useful in this article.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND EGG FRIED RICE

Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE

Shrimp and Egg Fried Rice with Napa Cabbage image

Provided by Tyler Florence

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Steps:

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

Shrimp and Egg Fried Rice With Napa Cabbage - Tyler Florence image

This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!

Provided by Scoutie

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 small piece ginger, peeled and grated (1 to 2 inches)
1/2 small head napa cabbage, core removed and finely sliced
salt
2 garlic cloves, minced
1/2 lb medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallion, sliced, for garnish
1/2 cup chopped peanuts, for garnish (optional)

Steps:

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
Put the pan back on the heat and coat with 2 tablespoons of oil.
Add the garlic and saute gently until fragrant.
Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Tips:

* To make perfect shrimp and egg fried rice, use day-old rice. Freshly cooked rice is too moist and will make the dish mushy. * Use a large wok or skillet to cook the rice. This will help to prevent the rice from sticking together. * Cook the shrimp and eggs separately from the rice. This will help to prevent the shrimp from overcooking and the eggs from becoming rubbery. * Add the vegetables to the rice last. This will help to keep them crisp. * Season the rice to taste with soy sauce, salt, and pepper. * Serve the shrimp and egg fried rice immediately.

Conclusion:

* Shrimp and egg fried rice is a quick, easy, and delicious meal that is perfect for a weeknight dinner. * It is also a great way to use up leftover rice and shrimp. * With a few simple tips, you can make shrimp and egg fried rice that is restaurant-quality.

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