Shrimp & Veggie Fried Rice

Shrimp & Veggie Fried Rice is perfect for a quick weeknight or weekend meal.

After a full morning of chores and shopping, we needed something quick and satisfying. Since we did not have rice, we had to make a fresh batch, but day oil rice will work perfectly. In this version of fried rice, I seasoned, marinated and pan fried the shrimp to maximize flavors. I cooked the shrimp in two batches and removed it to plate. I then added more oil to the pot, stir fried the veggies, added the rice, cooked it for a few mins on high heat until crisp and then added back in the shrimp. It comes together quickly so make sure you have all the ingredients prepped. I hope you enjoy this shrimp & veggie fried rice as much as we did.

VEGAN OR VEGETARIAN OPTION: ELIMINATE THE SHRIMP

GLUTEN FREE: USE GLUTEN FREE SOY SAUCE

LOW SODIUM: USE LOW SODIUM SOY SAUCE AND/OR ELIMINATE SOY SAUCE MIXTURE OR USE LESS

QUICKER VERSION: USE DAY OLD RICE AND ELIMINATE SAUCE MIXTURE (REPLACE WITH SOY SAUCE AND SESAME OIL ONLY AT THE END OF COOKING. USE FROZEN MIXED VEGGIES INSTEAD OF FRESH CHOPPED VEGGIES.

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Shrimp and Veggie Fried Rice

A simple fried rice loaded with tasty and well seasoned shrimp and veggies.

5 from 2 votes

Print Pin Rate

Course: dinner, lunch, Main Course

Cuisine: Caribbean, Chinese, Trinidadian

Keyword: Shrimp Fried Rice, trini fried rice

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 8

Calories: 496kcal

Ingredients

Cook Rice

• 2 cups parboiled rice uncooked
• 1 tbs salt
• 4 cups water

Season Shrimp

• 2 lbs shrimp medium, cleaned,
• 2 tbs green seasoning
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tbs garlic minced
• 2 tsp soy sauce dark
• 2 tsp sesame oil
• 1 tsp ginger grated
• Hot pepper
• 1 tsp brown sugar
• 4 tbs extra virgin olive oil to fry shrimp

Fry Rice

• 4 tbs extra virgin olive oil
• ginger sliced
• Hot pepper optional
• 2 tbs green seasoning optional
• ½ onion chopped
• ½ celery stalk chopped
• 1 carrot diced
• Bell Peppers diced, various colors
• 1 chayote diced
• 1 tbs minced garlic
• 3 pimento peppers chopped
• ¼ cup chopped parsley
• 4 scallions chopped
• dark soy sauce optional

Sauce, optional

• ½ cup soy sauce
• 3 tbs sesame oil
• 2 tsp minced garlic
• 2 tsp minced bandhania
• 2 tsp brown sugar
• Hot pepper

Instructions

• In a small pot, add 4 cups of water, 1 tbs of salt and bring to a boil. Thoroughly wash rice until the water runs clear. Add washed rice to the boiling water and bring back to a boil. Seal pot tightly with a cover, reduce heat to low and cook for 12-15 mins. Pour cooked rice onto a sheet pan and spread it out to cool. Can be done ahead of time.
• If making sauce, mix all ingredients in a small bowl and set aside.
• Season shrimp with 2 tbs green seasoning, 1 ½ tsp salt, 1 tsp black pepper and 1 tbs of minced garlic, 2 tsp of dark soy sauce, 2 tsp of sesame oil, 1 tsp of grated ginger and hot pepper, 1 tsp brown sugar. Mix to combine. Marinate for a minimum of 30 mins or overnight.
• When ready to fry the rice, heat oil in a wide pan or skillet. Add shrimp and cook both sides until golden brown, in two batches. Remove to a plate. Do not place on a paper towel as you need those delicious sauces.
• Wipe off pan, raise heat to high and add 4 more tbs oil to pan. Add ginger, garlic and a piece of pepper. Fry on medium heat until brown and remove from the pot.
• Add onion, celery and cook for 1 minute.
• Add 2 tbs green seasoning and sauce from shrimp, 2 tbs minced garlic and cook until moisture has evaporated. Raise heat to high, add remaining veggies, salt and cook for 2-3 minutes. Add rice and stir fry until crisp on the bottom, another 3 minutes.
• Return shrimp to pot and mix to combine.
• Add sauce mixture to taste, or only sesame oil and soy sauce.

Video

Nutrition

Calories: 496kcal | Carbohydrates: 44g | Protein: 29g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 3101mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1560IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 4mg