Shrimp Fried Rice
I picked up a bag of pre-cooked small shrimp recently so I could make this shrimp fried rice recipe. We all enjoyed the fried rice, and my kids loved the shrimp. I served this fried rice with a soy-sesame vegetable sauté and some potstickers, and they paired nicely together. Another quick and easy meal that tasted great–I love that.
Shrimp Fried Rice
Ingredients:
- 5-6 slices of bacon, cooked and crumbled
- 4 cloves of garlic, minced (divided)
- 2 cups of pre-cooked frozen shrimp, thawed and patted dry
- 1 tbsp vegetable oil
- 4 green onions, white part separated from the green part
- 1 tbsp fresh ginger, grated
- 6 cups cold rice–made the day before and refrigerated
- 2-3 tbsp soy to taste
- Sea salt and White pepper, to taste
- 2-3 eggs, slightly beaten
How to Make Shrimp Fried Rice
Cook the bacon in a large cast-iron skillet over medium heat. Once cooked, remove bacon from the pan and drain on paper towels. Crumble and set aside.
Remove all but 1 tablespoon of bacon grease from the skillet, then add 1 tablespoon of vegetable oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place them into a bowl. Set aside.
Add the remaining minced garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly, then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
Heat a large skillet coated with butter or cooking spray over medium heat. Add the egg and cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove the egg from the skillet and cut into small pieces (I used a pizza cutter). Side Note: You can also cook your eggs in the skillet with the rice if you prefer.
Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed.
Remove from heat, top with the few remaining green onions, and serve. Enjoy!
Equipment
Ingredients
- 5-6 slices of bacon cooked and crumbled
- 4 cloves of garlic minced (divided)
- 2 cups of pre-cooked frozen shrimp thawed and patted dry
- 1 tbsp vegetable oil
- 4 green onions white part separated from the green part
- 1 tbsp fresh ginger grated
- 6 cups cold rice – made the day before and refrigerated
- 2-3 tbsp soy to taste
- Sea salt and White pepper to taste
- 2-3 eggs slightly beaten
Instructions
- Cook the bacon in a large cast-iron skillet over medium heat. Once cooked, remove bacon from the pan and drain on paper towels. Crumble and set aside.
- Remove all but 1 tablespoon of bacon grease from the skillet, then add 1 tablespoon of vegetable oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place them into a bowl. Set aside.
- Add the remaining minced garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly, then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
- Heat a large skillet coated with butter or cooking spray over medium heat. Add the egg and cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove the egg from the skillet and cut into small pieces (I used a pizza cutter). Side Note: You can also cook your eggs in the skillet with the rice if you prefer.
- Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed.
- Remove from heat, top with the few remaining green onions, and serve. Enjoy!
I really have to buy some shrimp, this is making my belly hungry reading this recipe!
Pam, This would certainly be a hit in my house! Sounds & looks great!
Bacon, shrimp, garlic – gotta like the dish. Looks and sounds delicious Pam. We had pork and rice left from the blogger party and Bev made pork fried rice two consecutive days – didn’t know I liked it so well.
I was just thinking I needed to make fried rice soon… this sounds perfect 🙂
I like the sound of this, I’d have to leave the shrimp out, and it would make a great lunch!
Beautiful looking entree. Who could resist something so delicious looking?! Great post!
This is very second item i have seen with shrimp. I have read the process twice but need to remember before cooking. Thanks for inspiring us for delicious rice dish.
I love fried rice and this looks delicious! Shrimp and bacon are a great combination. YUM!
Quick and easy is always a good thing, especially when it’s as tasty as this one.
How’s the new puppy? Enjoying time with the kids, I trust. He doesn’t know school will be out soon, but I’m sure he will be thrilled!
This looks so good! I could eat my weight in fried rice! 🙂
Es muy sabroso el arroz frito un plato muy tentador con camarones …Delicioso,hugs.
This is the perfect dish to pair with the stir fried veggies! So full of flavor.
I loved fried rice, but haven’t tried it with shrimp before. I have to say the shrimp sounds so yummy in the fried rice.
I was thinking to make some stir-fried rice with salmon tomorrow, but now I think I am going to add some shrimps too! Delicious!
I always order fried rice when I go to a Chinese restaurant. This recipe looks very good and I like the addition of shrimp. This one is on my list to try.
Wish I was having this for dinner tonight!
This is great, shrimp is so low fat adding the bacon isn’t such a big deal for those watching their calories.