Presenting an irresistible recipe for Simple Fried Rice with Shrimp that even the pickiest eaters will enjoy. Bursting with succulent shrimp, tender corn kernels, and fluffy basmati rice, this dish is a delightful harmony of textures and aromas.
And here’s a little secret that makes this dish even more special: it’s the only fried rice my younger son will eat! Like a magical transformation, this Simple Fried Rice has won over even the pickiest of eaters, turning them into avid fans.
Whether it’s a weeknight dinner or a special occasion, this Simple Fried Rice with Shrimp is guaranteed to be enjoyed by everyone.
Ingredients
- 680 g (1.5 lbs) raw shrimp (tail on)
- 680 g (2 cans) corn kernels
- 6 eggs
- 500 g (2 cups) basmati rice, cooked in 625 ml (2 1/2 cups) of water
- 120-150 ml (1/2 – 2/3 cup) soy sauce
- 8 Tbsp (120 ml) olive oil, divided
- salt to taste
Directions
Cook the Basmati Rice
Rinse the basmati rice under cold water until the water runs clear. If you have an instant pot / pressure cooker, combine the rinsed rice with 625 ml (2 1/2 cups) of water. Cook the rice for 3 minutes on high pressure. When the time is up, open the instant pot using the 10-minute natural pressure release method.
If you don’t have a pressure cooker, combine the rice and water in a pot. Bring to a boil over high heat, then reduce the heat to low and cover the pot.
Simmer for about 15-18 minutes or until the rice is cooked and the water is absorbed.
Once the rice is cooked, fluff it with a fork and set it aside to cool off.
Transfer the cooked rice to container or bowl, cover it and refrigerate it for at least 1 hour, or overnight if possible. Cold rice works best for fried rice. Chilling the cooked rice in the fridge before stir-frying is a crucial step in making the perfect fried rice. This process helps to dry out the rice slightly and prevent it from becoming mushy or sticky during the stir-frying process. Cold rice also allows the grains to stay separate, resulting in a better texture and overall taste of the fried rice.
Make the Fried Rice with Shrimp
Thoroughly clean and rinse the shrimp. Drain any excess water and pat it dry with a paper towel.
Drain the corn kernels from the cans and set them aside.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.
Add the raw shrimp to the skillet, season it with a bit of salt and cook for 2-3 minutes per side until they turn pink and opaque.
Remove the cooked shrimp from the skillet and set them aside.
In the same skillet, add 3 more tablespoons of olive oil and heat it over medium-high heat.
Crack the eggs and scramble them until they are cooked through.
Add the drained corn kernels to the skillet and stir-fry for another 2 minutes.
Push the egg and corn mixture to one side of the skillet and add the remaining 3 tablespoons of olive oil to the empty side.
Add the cooked basmati rice to the oiled side of the skillet. Fry the rice for 2-3 minutes.
Drizzle 120-150 ml (1/2 – 2/3 cup) of soy sauce over the rice, depending on your preference for saltiness.
Stir-fry the rice and egg-corn mixture together, ensuring everything is well combined and evenly coated with soy sauce.
Add the cooked shrimp back into the pan. Gently toss everything together.
Once everything is heated through and well combined, remove the skillet from the heat.
Serve the Simple Fried Rice with Shrimp hot as a delicious and flavourful meal.
Enjoy!
Note: Feel free to adjust the quantity of soy sauce according to your taste preferences. You can also add vegetables like diced carrots, peas, or bell peppers for more colour and nutrition.
Video – Simple Fried Rice with Shrimp
