Dinner
Spicy Shrimp Fried Rice
Who needs takeout when you can create a tasty, one-pot meal in less than 30 minutes? Our twist on restaurant-style shrimp fried rice stars broccoli florets and red bell peppers, along with corn kernels for a sweet crunch and sriracha for a spicy kick.
Servings:
4
Total Time:
25m
Prep Time:
10m
Cooking Time:
15m
Ingredients
- 4 cups cooked jasmine or brown rice, chilled in the fridge for at least 3 hours
- 3 tablespoons olive oil, divided
- 2 large eggs
- 1 pound shrimp; peeled, cleaned, and deveined
- Salt and freshly ground black pepper to taste
- 2 cups broccoli florets, more or less to taste
- 1/3 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup corn kernels
- 2 teaspoons soy sauce
- 1 teaspoon sriracha or garlic chili sauce, more or less to taste
- 1/2 teaspoon sesame oil
- 2 tablespoons sliced scallions
READY TO COOK!
Make this recipe using our Kyoto Wok
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Preparation Instructions
- Scramble the eggs—Take rice out of the refrigerator and set aside. Place a large non-stick wok over medium low heat and add 1 tablespoon olive oil. Add eggs to pan and stir with spatula to scramble. Once eggs are set, transfer to a bowl and set aside.
- Cook the shrimp and broccoli—Generously season shrimp with salt and pepper. Add another tablespoon of olive oil to wok and place over medium heat until shimmering. Carefully transfer shrimp and broccoli to heated wok and sauté, tossing or stirring frequently, until shrimp just turns pink—about 2 to 3 minutes. Be sure not to overcook shrimp at this stage or it will turn rubbery. Transfer shrimp from wok into a bowl and set aside.
- Sauté the vegetables —Place wok with broccoli over medium heat and add the final tablespoon of olive oil. Stir in onion, garlic, bell pepper, and corn and sauté, stirring frequently, until onions are translucent and broccoli is tender when pierced with a fork—about 3 to 4 minutes.
- Stir-fry the rice—Add rice, soy sauce, and sriracha to wok with vegetables and stir to combine. If rice seems too hard, add in water—1 tablespoon at a time—to soften.
- Finish the stir-fry—Add scrambled eggs, cooked shrimp, and sesame oil to wok. Stir till everything’s evenly combined. Taste and adjust seasonings as needed.
- Garnish and serve—Transfer fried rice to a serving plate and sprinkle with sliced scallions. Serve immediately.
Tips
- Pretty much any protein will work in our spicy stir-fry—from chicken or beef to pork or tofu. Simply slice pieces small and adjust cook times accordingly.
- Anything goes with veggies, too! Frozen peas and carrots deliver classic takeout flavor or try other low-moisture produce like green beans, asparagus, snow peas, or cauliflower. Want a tropical twist? Add pineapple or mango.
- Place leftover shrimp fried rice in an airtight container and keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw and reheat in the microwave or on the stovetop, adding a splash of water or soy sauce to prevent rice from drying out.
