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Skillet Shrimp Fried Rice

You don't need to rely on a wok or take-out to enjoy great fried rice.  Simply grab a hot skillet and some cold cooked rice to get that restaurant-style crispness we crave!  Toss in a hearty dose of vegetables and shrimp and you've got a batch of Skillet Shrimp Fried Rice ready for a quick and tasty dinner.
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Skillet Shrimp Fried Rice ~ You don't need to rely on a wok or take-out to enjoy great fried rice!  www.thekitchenismyplayground.com


My favorite thing about getting Chinese take-out for dinner is the egg rolls.  You thought I was going to say the fried rice, didn't you?  Well, truth-be-told, fried rice is a very close second.

Fortunately, we don't have to rely on take-out to enjoy delicious fried rice at home.

Nope.  It's totally doable to make your own homemade fried rice ... with all that wonderful restaurant-style crispness ... at home.  Even if you don't have a wok.  Which I don't.  I mean seriously, how many of us do?  A skillet will do just fine.

Skillet Shrimp Fried Rice ~ You don't need to rely on a wok or take-out to enjoy great fried rice!  www.thekitchenismyplayground.com

One of the tricks to making perfectly crisp fried rice at home is to never use freshly-cooked warm rice.  Always use chilled rice, preferably that has been cooked the day before.

Why, you ask?

Because rice that's just been cooked still contains a lot of moisture and can create sticky fried rice.  Chilled day-old rice has lost a good bit of its moisture while it's been in the refrigerator and works best for creating perfectly-textured fried rice.

So for best results, one day in advance, cook white rice according to package directions, cool it, cover loosely, and refrigerate several hours or overnight.

 Cold rice is best for making perfect fried rice.  www.thekitchenismyplayground.com

The other trick to making perfectly crisp fried rice at home is to have and keep the skillet hot when frying the rice. 

For the best texture, think like you're searing meat and be sure the pan is hot before adding the rice.  This will help the rice develop that bit of crispness we love as it fries.

We love our fried rice with shrimp, lots of onion, diced carrots, and peas.  But one of the beauties of this dish is its versatility ~ it tastes fabulous with so many kinds of vegetables and meats.  Try adding about 1/2 cup of other chopped veggies, like scallions, green or red bell pepper, napa cabbage, corn, or bean sprouts, to the mix.  For a meat, stir in about 1 cup cooked diced chicken, pork, or ham, instead of shrimp if you'd like.

Vegetables for Shrimp Fried Rice.  www.thekitchenismyplayground.com

So the next time you've got a hankering for some fried rice, there's no need to pick up the phone to call in for take-out.  Simply grab a hot skillet and some cold cooked rice to get that restaurant-style crispness we crave!  It's one quick and tasty dinner the whole family will love.

Skillet Shrimp Fried Rice ~ You don't need to rely on a wok or take-out to enjoy great fried rice!  www.thekitchenismyplayground.com
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Skillet Shrimp Fried Rice
(Printable recipe)
Ingredients
  • 4 c. cold cooked rice*
  • 1 & 1/2 T. canola oil, divided
  • 2 eggs, lightly beaten
  • 1 c. chopped onion
  • 2 cloves garlic, minced
  • 1/2 c. diced carrots
  • 1/2 c. frozen peas, thawed
  • 1/2 to 3/4 lb. medium-sized shrimp, peeled & deveined
  • 2 T. soy sauce
  • 1 tsp. sesame oil {optional}
  • salt & pepper, to taste
Directions
  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add eggs and tilt pan to spread the eggs in a thin, even layer. Cook for 2 minutes and then flip. Cook on the second side for about 30 seconds until eggs are cooked through. Remove eggs from the pan. Dice and set aside.
  2. In the same pan, heat 1 tablespoon oil over medium-high heat. Add chopped onion, garlic, and diced carrots; sauté for about 2 to 3 minutes until onion is limp.
  3. Add thawed frozen peas and shrimp. Saute about 3 to 4 minutes until shrimp are no longer pink.
  4. Break up the chilled rice with a fork to remove lumps. Add to the hot pan. {For the best texture, think like you're searing meat and be sure the pan is hot before adding the rice. This will help the rice develop a bit of crispness as it fries.} Season with soy sauce, sesame oil, and a bit of salt and pepper. Stir and sauté the rice for at least 3 minutes until the seasonings and rice are well combined, and some of the rice grains get a bit crispy.
  5. Add the diced eggs and toss to combine. Adjust salt and pepper, to taste.

* Chilled day-old rice that's lost some of its moisture works best for fried rice.  Rice that's just been cooked can create a sticky fried rice.   One day in advance, cook white rice according to package directions to yield 4 cups cooked rice.   Cool, cover loosely, and refrigerate several hours or overnight.  Or, use leftover take-out rice ... like I do all the time!

Enjoy!



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This post is linked with Weekend Potluck.

3 comments

  1. This looks delicious! I love fried rice (and I love that you didn't use a wok). This might end up being dinner tonight because it's making me hungry just looking at the pictures! Lol

    ReplyDelete
  2. This looks so good Tracey! Fried rice is a favorite of mine. Thanks for sharing with all of us at Weekend Potluck.

    ReplyDelete
  3. Your Skillet Shrimp Fried Rice looks delicious! We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
    Miz Helen

    ReplyDelete

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