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Fried rice with shrimps

Author
Cookinero 5 Mar 2025
6270
Fried rice with shrimps

Fried shrimp with rice in a frying pan, with egg and vegetables, under soy sauce - this is a tasty and nutritious Asian dish. Every housewife can cook it. In addition to shrimp, tomatoes are added to the dish, so it turns out juicy and tender. For cooking, it is better to use juicy fleshy tomatoes. It is better to take large or medium-sized shrimp, but not small. They should not have dark spots. A step-by-step recipe will help you cook rice with shrimp correctly.

How to cook Fried rice with shrimps

Step 1

Fried rice with shrimps

Prepare the rice. Place the rice in a deep saucepan and cover with cold water. Place on high heat and wait until it boils. Add salt and reduce heat to low. Cover and cook for 20 minutes until all the water has evaporated.

Step 2

Fried rice with shrimps

Cook the shrimp. Heat the vegetable oil in a frying pan over medium heat. Fry the egg for 20 seconds, stirring. Add the boiled rice, stir and fry for 1 minute. Put the onion and shrimp in the same pan. Stir. Cover with a lid, reduce the heat and cook for 5 minutes. Pour in the soy sauce, stir and remove from heat. Add fresh tomatoes.

Fried rice with shrimps - FAQ About Ingredients, Baking Time and Storage

Yes, frozen shrimp work just fine! Thaw them in the fridge overnight or under cold running water before cooking. Pat them dry to avoid excess moisture in the dish.
Use tamari or coconut aminos as a gluten-free soy sauce alternative. Both provide a similar umami flavor without the gluten.
Store leftovers in an airtight container for up to 3 days. Reheat thoroughly in a pan or microwave before serving.
Absolutely! Skip the shrimp and egg, and add tofu or extra veggies like bell peppers, peas, or mushrooms for protein and texture.
Reheat in a skillet over medium heat with a splash of water or broth, stirring often. Cover briefly to retain moisture.
Yes, but the texture may change slightly. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Add a pinch of red pepper flakes, a drizzle of sriracha, or freshly chopped chili peppers when cooking the shrimp and onions.
Day-old, chilled jasmine or basmati rice is ideal—it’s less sticky. If using fresh rice, spread it on a tray to cool and dry slightly first.
Avoid overcooking the rice initially, and use high heat when stir-frying to evaporate excess moisture quickly. Don’t overcrowd the pan.

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