Easy Better-Than-Takeout Shrimp Fried Rice

This Easy Better-Than-Takeout Shrimp Fried Rice is a flavorful, hearty meal that comes together quickly, making it perfect for busy weeknights. Using simple ingredients like frozen veggies, shrimp, and pre-cooked rice, this recipe delivers a savory and satisfying dish that rivals your favorite takeout. The combination of sesame oil, garlic, and soy sauce infuses the rice with rich, aromatic flavors, while the shrimp adds a boost of protein and texture. With a cooking time of less than 20 minutes, this dish is a fast, delicious, and healthier alternative to ordering out.

Ingredients:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 pound medium-large fresh shrimp, cleaned (about 15-20 count)
• 1 cup frozen peas and diced carrots blend (no need to thaw)
• ½ cup frozen corn (straight from the freezer)
• 2 to 3 garlic cloves, finely minced or pressed
• ½ teaspoon ground ginger
• 3 large eggs, lightly beaten
• 4 cups cooked rice (use white or brown; pre-cooked, ready-to-serve rice can save time)
• 2 to 3 green onions, sliced into thin rounds
• 3 to 4 tablespoons low-sodium soy sauce
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

Instructions:

1. Cook the Shrimp:
   Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil, canola or vegetable oil, and shrimp. Cook the shrimp for about 3 minutes, flipping halfway through, until they are pink and opaque. Cooking time may vary based on the size of the shrimp. Be careful not to overcook them. Use a slotted spoon to remove the shrimp from the skillet and set them aside, leaving the oils and cooking juices in the skillet.
2. Cook the Vegetables:
   To the same skillet, add the frozen peas, carrots, and corn. Cook for about 2 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the Aromatics:
   Add the minced garlic and ground ginger to the skillet. Cook for about 1 minute, stirring intermittently, until fragrant.
4. Scramble the Eggs:
   Push the vegetables to one side of the skillet. On the other side, pour in the lightly beaten eggs and cook them, scrambling as needed, until fully cooked.
5. Combine Ingredients:
   Add the shrimp back into the skillet along with the cooked rice and green onions. Drizzle the soy sauce evenly over the mixture and season with salt and pepper to taste. Stir everything together and cook for about 2 minutes, until the shrimp is reheated and the rice is warmed through.
6. Serve and Enjoy:
   This shrimp fried rice is best served warm and fresh but can be stored airtight in the fridge for up to 5 days or frozen for up to 4 months. Reheat gently when ready to serve.

Tips and Variations:

• Rice Tip: Day-old rice works best for fried rice as it’s drier and less sticky. If using freshly cooked rice, allow it to cool and dry out for the best texture.
• Customizable Protein: You can substitute the shrimp with chicken, pork, or tofu for a different take on this recipe.
• Extra Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or snap peas for more color and nutrients.
• Spice It Up: Add a kick by stirring in some sriracha or crushed red pepper flakes.

This easy shrimp fried rice is a fantastic way to use up leftover rice while creating a delicious meal that’s ready in no time!