Introduction
Life gets busy fast, doesn’t it? After a long day, the last thing you want is a kitchen full of dirty dishes. But you still crave a delicious, comforting, home-cooked meal that tastes amazing. Imagine a meal bursting with flavor, easy to make, and leaves you feeling satisfied and cozy. That’s exactly what we’re bringing to your table today – a dish that saves you time and brings a smile to your face.
Why Make This Recipe
This One-Pot Shrimp Fried Rice is super convenient. You only use one pot, meaning less cleanup and an easy cooking process. It’s perfect for busy weeknights or when you want a relaxed meal. This dish is full of amazing flavors. You get savory, umami notes and fresh, vibrant ingredients. The tender shrimp and fluffy rice create a delightful texture. This recipe is quick and easy, even if you are new to cooking. You will be surprised how fast this tasty meal comes together. It’s a meal everyone will love, making it a great alternative to takeout for the whole family.
How to Make One-Pot Shrimp Fried Rice
Making One-Pot Shrimp Fried Rice is simple. You will gather your ingredients, cook the shrimp and aromatics, add your rice and vegetables, and then mix in the sauces. Everything happens in one pot, making it a stress-free cooking experience.
Ingredients of One-Pot Shrimp Fried Rice
- Shrimp: 1 pound, peeled and deveined (fresh or thawed frozen)
- Cooked Rice: 3 cups, cold day-old rice is best (or freshly cooked, spread to cool)
- Vegetables: 1 cup frozen peas and carrots blend, 1/2 cup frozen corn kernels, 2 green onions (sliced, whites and greens separated)
- Flavor Boosters: 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 2 cloves garlic (minced), 1 tablespoon oyster sauce (optional, adds extra umami)
- Eggs: 2 large eggs, lightly beaten
- Oil: 1-2 tablespoons cooking oil (like vegetable or canola)
Directions of One-Pot Shrimp Fried Rice
Step 1: Prep Your Ingredients. Chop your vegetables and mince your garlic and ginger. Have all your sauces measured out. Beat the eggs lightly in a small bowl.
Step 2: Sauté Aromatics. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Step 3: Cook the Shrimp. Add the peeled and deveined shrimp to the pot. Cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the pot and set aside.
Step 4: Scramble the Eggs. Add another 1/2 tablespoon of oil to the pot if needed. Pour in the lightly beaten eggs. Scramble the eggs, breaking them into small pieces. Cook until just set, then push them to one side of the pot.
Step 5: Add Rice and Veggies. Add the day-old rice, frozen peas and carrots blend, frozen corn, and the white parts of the sliced green onions to the pot. Break up any clumps of rice with your spatula. Stir everything together well.
Step 6: Introduce the Sauces. Pour the soy sauce, sesame oil, and optional oyster sauce over the rice and vegetable mixture. Stir well to ensure all the rice and vegetables are evenly coated with the sauces. Cook for 3-5 minutes, stirring occasionally, allowing the rice to heat through and absorb the flavors.
Step 7: Finish with Green Onions. Return the cooked shrimp to the pot. Stir to combine and heat through for another minute. Stir in the green parts of the sliced green onions.
How to Serve One-Pot Shrimp Fried Rice
Serve your One-Pot Shrimp Fried Rice immediately as a standalone meal. You can garnish it with extra sliced green onions, a drizzle of sriracha, or even a fried egg on top. Sriracha or chili garlic paste also makes a great side for those who like a little extra kick.
How to Store One-Pot Shrimp Fried Rice
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan on the stovetop or in the microwave. If it seems a bit dry, add a tiny splash of water or a dash of soy sauce before reheating.
Tips to Make One-Pot Shrimp Fried Rice
- Don’t Overcrowd the Pot: Cook in batches if your pot is too small, or your ingredients won’t cook evenly.
- Use Day-Old Rice: This is crucial for the best fried rice texture. Day-old rice is drier and less likely to clump.
- Adjust Seasonings: Taste your fried rice before serving and add more soy sauce or sesame oil if needed.
- Don’t Overcook the Shrimp: Shrimp cooks fast. Take them out as soon as they turn pink and opaque to keep them tender.
Variations
Protein Swaps: You can easily swap the shrimp for other proteins like diced chicken, firm tofu cubes, or thinly sliced lean ground turkey.
Veggie Boost: Add bell peppers, broccoli florets, or sliced mushrooms. Just make sure to cut them into small pieces so they cook quickly.
Spice It Up: If you like heat, add a pinch of red pepper flakes with the garlic and ginger, or drizzle some hot sauce over your serving.
Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
Frequently Asked Questions (FAQ)
Can I use fresh rice for this One-Pot Shrimp Fried Rice recipe?
While day-old, chilled rice is best for a better texture, you can use freshly cooked rice. If you do, spread it out on a baking sheet to cool and dry slightly before adding it to the pot. This helps prevent it from getting mushy.
What kind of shrimp is best for One-Pot Shrimp Fried Rice?
Medium or large shrimp (21-30 count) work best. Fresh shrimp is great, but frozen, peeled, and deveined shrimp are perfectly fine and convenient. Just make sure to thaw them completely and pat them dry with a paper towel before cooking to avoid extra moisture.
Can I add other vegetables to my One-Pot Shrimp Fried Rice?
Absolutely! This recipe is very versatile. Feel free to add ingredients like diced bell peppers, chopped broccoli florets, or sliced mushrooms. Just ensure they are cut into small, uniform pieces so they cook evenly and quickly with the other ingredients.
Classic Scrambled Eggs
Ingredients
Equipment
Method
- Crack eggs into a bowl, add milk, salt, and pepper. Whisk until well combined and slightly frothy.
- Melt butter in a non-stick skillet over medium-low heat until shimmering.
- Pour egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until edges begin to set.
- Gently push the cooked edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking and gently folding for 2-4 minutes, or until the eggs are mostly set but still slightly moist.
- Remove from heat and serve immediately.