Shrimp Fried Rice is a restaurant classic and favorite! This dish is filled with hearty white rice, plump shrimp, flavorful Chinese sausage, and a variety of vegetables. It's quick, easy, and the ultimate comfort food! A takeout classic turned healthier at home and ten times better!
In a small bowl, whisk together soy sauce, fish sauce, and sesame oil. Set aside.
Pat shrimp dry and season with salt and pepper. Melt butter in a large pan or wok over medium-high heat. Add shrimp and cook 2 minutes per side or until opaque, then set aside.
If needed, add more butter or oil to the pan. Add onion and Chinese sausage and cook for 3-4 minutes or until onion is softened. Add garlic and cook additional 30 seconds until fragrant.
Turn heat to high. Add the frozen mixed veggies, rice, and pinch of salt and pepper. Sauté until veggies are warmed through and rice is dried, stirring frequently.
Make a well in the center and crack an egg in. Season the egg with a pinch of salt and pepper, then scramble within the well. Slowly incorporate the egg into the rest of the rice.
Pour in sauce and mix well to incorporate. Add the shrimp, mix until heated through, and season to taste.
Garnish with green onion and cilantro. Serve hot.
Notes
Rice: If you don't have leftover fried rice, you can cook some and then dry it out as much as possible.
If you have time: Cook rice according to package instructions, then lay it out on a sheet pan in a single layer. Cool in the fridge for about 20 minutes, then add to a freezer-safe bag and freeze for 2-4 hours. Remove from freezer, and let it defrost.
If you’re short on time: Spread cooked rice out on a sheet pan in a single layer and place a fan above or on the side to help evaporate as much moisture as possible. Flip every 10 minutes to speed up the process. This will take 20-30 minutes depending on how much rice you have.
Storing Leftovers: Store in an air-tight container with a lid. Keep it in the fridge 2-3 days.
Freezing: Portion out into 2-3 servings and add to a freezer-safe zip-top bag with as much air removed as possible. Store flat for up to 3 months. Thaw overnight in the fridge before reheating and serving.
Reheating: Reheat leftovers in a skillet over medium heat or microwave it until warmed through.
Substitutions:
If you don't have Chinese sausage, you can substitute it for diced ham, Spam, crab meat, or simply leave it out.
To make this gluten-free, replace the soy sauce with tamari or coconut aminos. Adjust the seasoning accordingly.
To make this paleo or Whole 30 friendly, use coconut aminos in place of soy sauce. You’ll also need to make this recipe with cauliflower rice instead of any grains.