The Shrimp Fried Rice Recipe I Can't Live Without

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often more affordable and gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a vegan alternative.

Welcome to the kitchen; we're making shrimp fried rice today.

Gather ingredients: 1 medium-sized yellow onion, 1/2 cup diced green onion, 2-3 cloves minced garlic, 2 beaten eggs, 1 pound peeled and deveined shrimp, low sodium soy sauce, hoisin sauce, sesame oil, garlic and ginger paste, Kerrygold butter, and avocado oil.

Spread freshly cooked white rice on a baking sheet to air dry for a few minutes.

Pat shrimp dry with paper towels to remove excess moisture.

Season shrimp with all-purpose seasoning and lemon zest if desired.

Heat 1 tablespoon avocado oil and 1 tablespoon Kerrygold butter in a large skillet over medium heat.

Add shrimp to the skillet and cook for about 60 seconds on each side until they are cooked through and have good color; remove shrimp with a slotted spoon.

Add diced onion and green onion to the skillet, and optionally add jalapeno for spice; stir until tender.

Add 1 teaspoon sesame oil and chicken bouillon powder to the vegetables; mix well.

Add minced garlic and ginger paste to the skillet; stir to combine.

Increase heat to medium-high and add the air-dried rice to the skillet; break up rice with hands and stir-fry to combine with the vegetables.

Add low sodium soy sauce and hoisin sauce to the rice; mix well to coat the rice evenly.

Slide rice to one side of the skillet and add 1-2 teaspoons of oil; pour in the beaten eggs and scramble them gently.

Once eggs are cooked, mix them into the rice and stir-fry until everything is well combined and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens