Shrimp Fried Rice Recipe – Quick & Easy Indian-Style

Last Updated on 2 months by Neha Deshmukh

Shrimp Fried Rice Recipe – Quick & Easy Indian-Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. This Shrimp Fried Rice is my go-to for those nights. It’s flavorful, customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re giving it a little Indian twist with the use of white pepper, which adds a unique warmth and subtle spice. It’s super speedy – ready in under 20 minutes! Plus, it’s a fantastic way to use up leftover rice. Honestly, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

Here’s what you’ll need to whip up this Shrimp Fried Rice:

• 2 tbsp light cooking oil (approx. 30ml)
• 2 tbsp finely chopped garlic (approx. 15g)
• 1 tbsp finely chopped ginger (approx. 7g)
• 1 small onion, finely chopped (approx. 80g)
• 15-20 small shrimp, shelled and deveined (approx. 200g)
• 1 cup frozen corn kernels, thawed (approx. 150g)
• 1 tsp white pepper powder (approx. 5g)
• 3 cups cooked plain rice (approx. 600g)
• 2 tbsp soy sauce (approx. 30ml)
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped (approx. 10g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• White Pepper Powder: This is where the Indian influence comes in! It’s not as common in Western fried rice, but it adds a lovely, subtle heat and a unique flavor profile. You can find it in most Indian grocery stores, or online.
• Rice Choice: The type of rice you use matters. While you can use any rice, I find that Basmati rice (slightly sticky) or long-grain rice (fluffier) work best. Avoid short-grain rice, as it tends to get too mushy. If using Basmati, try to use rice that’s a day old – it fries up beautifully!
• Shrimp: I prefer small to medium-sized shrimp for this recipe. They cook quickly and distribute evenly throughout the rice. You can absolutely use larger shrimp, just make sure to cut them into bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick pan or wok over medium-high heat. You want it nice and hot, but not smoking.
2. Add the chopped garlic, ginger, and onion. Sauté for a couple of minutes, stirring constantly, until they become fragrant and lightly browned. This is where the flavor base starts to build!
3. Now, toss in the shrimp, corn, and white pepper powder. Stir-fry for 2-3 minutes, until the shrimp turn pink and are cooked through. Don’t overcook the shrimp, or they’ll become rubbery.
4. Add the cooked rice and soy sauce to the pan. Stir-fry everything together for another 2-3 minutes, making sure the rice is well combined with the shrimp and vegetables.
5. Season with salt and pepper to taste. Remember, soy sauce is already salty, so go easy on the salt!
6. Finally, garnish with the chopped chives and serve immediately.

Expert Tips

• Hot Pan is Key: A hot pan ensures the rice gets a nice, slightly crispy texture.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding.
• Pre-Cooked Rice: Using pre-cooked rice is essential for good fried rice. Freshly cooked rice will be too sticky.

Variations

This recipe is a blank canvas! Here are a few ways to customize it:

• Vegan Adaptation: Swap the shrimp for firm tofu (cubed and pan-fried) or extra vegetables like broccoli, carrots, and bell peppers.
• Gluten-Free Adaptation: Just make sure to use a gluten-free soy sauce (tamari is a great option!).
• Spice Level Adjustment: If you like things spicy, add a finely chopped green chili or a pinch of red chili flakes along with the garlic and ginger. My friend, Priya, always adds a little extra chili – she can’t get enough!
• Festival Adaptation: This is a perfect quick weeknight meal, but it’s also easily adaptable for larger gatherings. Simply double or triple the recipe.

Serving Suggestions

This Shrimp Fried Rice is fantastic on its own, but it also pairs well with:

• A side of vegetable spring rolls
• A refreshing cucumber salad
• A drizzle of sriracha for extra heat

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. Note that the rice may lose some of its crispness upon reheating.

FAQs

Let’s answer some common questions!

Q: What type of rice is best for fried rice?
A: Basmati or long-grain rice are ideal. They hold their shape well and don’t get too sticky.

Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they are fully thawed and patted dry before adding them to the pan.

Q: How can I make this spicier?
A: Add a chopped green chili or a pinch of red chili flakes when you sauté the garlic and ginger.

Q: Can I add other vegetables to this fried rice?
A: Definitely! Feel free to add any vegetables you like, such as carrots, peas, or bell peppers.

Q: How do I prevent the rice from becoming sticky?
A: Using day-old, pre-cooked rice is the key! Also, make sure your pan is hot enough and don’t overcrowd it.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!