Shrimp Fried Rice Recipe (Easy

5 from 1 vote

Shrimp Fried Rice Recipe (Easy

Skip the takeout, and make this easy shrimp fried rice recipe with garlic butter and yum yum sauce in less than 30 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Chinese

Keyword: easy shrimp fried rice, fried rice and shrimp, shrimp fried rice

Servings: servings

Calories: 714kcal

Author: Ansley Beutler

Equipment

2 Mixing Bowls

1 Large Skillet

Ingredients

For garlic butter

3 tablespoon butter softened
3 cloves garlic minced
½ tablespoon soy sauce or coconut aminos

For rice

2 tablespoon sesame oil divided
1 lbs shrimp peeled and deveined
½ teaspoon ginger
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 yellow onion diced
1 cup frozen mixed vegetables I like to use frozen peas and carrots
3 eggs whisked
3 cups brown rice cooked, or white rice
2 tablespoon soy sauce or coconut aminos
Green onions chopped, optional

For the yum yum sauce (optional)

½ cup avocado oil mayo or regular mayo or greek yogurt
1 tablespoon ketchup
1 tablespoon melted butter
1 tablespoon rice vinegar
¼ teaspoon paprika
¼ teaspoon ginger powder
⅛ teaspoon garlic powder

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Instructions

Make the garlic butter by mixing together the softened butter, garlic, and soy sauce in a bowl with a spoon until well combined; set aside.
3 tablespoon butter, 3 cloves garlic, ½ tablespoon soy sauce
Heat a skillet over medium heat with 1 tablespoon sesame oil and 1 tablespoon of the garlic butter. Add the shrimp to the skillet with ginger, sea salt, and black pepper. Stir the shrimp until cooked. Transfer the shrimp to a separate bowl or plate and set aside.
2 tablespoon sesame oil, 1 lbs shrimp, ½ teaspoon ginger, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
Add the remaining 1 tablespoon sesame oil to the skillet along with 1 tablespoon of the garlic butter and white onion. Cook until the onion is soft then add in the mixed vegetables. Cook until the vegetables are soft.
1 yellow onion, 1 cup frozen mixed vegetables
Push the vegetables to one side of the pan and pour the scrambled eggs into the other side. Scramble them until they’re no longer runny then incorporate them into the veggies.
3 eggs
Add the cooked rice and remaining 1 tablespoon of garlic butter to the skillet and mix well to incorporate. Drizzle the soy sauce over the rice, transfer the shrimp back to the pan, and mix well until the rice is coated.
3 cups brown rice, 2 tablespoon soy sauce
In a separate bowl, prepare the yum yum sauce, if using, by mixing the sauce ingredients until well combined.
½ cup avocado oil mayo, 1 tablespoon ketchup, 1 tablespoon melted butter, 1 tablespoon rice vinegar, ¼ teaspoon paprika, ¼ teaspoon ginger powder, ⅛ teaspoon garlic powder
Serve the shrimp fried rice warm with yum yum sauce drizzled on top and garnished with chopped green onion, optional, and enjoy!
Green onions

Notes

Note : You can swap the butter with olive oil or avocado oil to make this dish dairy-free. However, it won’t be as savory and flavorful. So, I recommend adding a sprinkle of extra garlic powder.

Storage : Store leftovers in an airtight container in the fridge for 4-5 days, or freeze for up to 4 months. Thaw in the fridge overnight, and reheat in a skillet over medium heat or the microwave.

Nutrition