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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.

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

Cook Time: 10

Servings:

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.