Chef Mia

Easy Shrimp Fried Rice

This easy shrimp fried rice highlights the best of Chinese takeout in a quick 20-minute recipe. Aka – it’s the best stir-fry recipe for dinner!

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Shrimp Fried Rice (Easy 20-Min Recipe)

Author: Chef Mia

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Description

This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. Aka – it’s the best stir-fry recipe for dinner! Watch the video below to see how I make it in my kitchen.

Ingredients

Scale

1 pound large shrimp (peeled and deveined)

1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons avocado oil

½ small onion (diced)
2 green scallions (thinly sliced (white and green parts separated))
2 garlic cloves (minced)

½ teaspoon minced ginger
1 ½ cup frozen peas and carrots
3 large eggs (beaten)

4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

Instructions

Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.

Garnish with green onions. Stir in the green parts of the green onions before serving.

Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 minutes!)

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.

With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

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Cajun Sausage and Rice Skillet

Author: Chef Mia

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Description

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

Ingredients

Scale

12 oz Smoked Sausage such as Andouille or Kielbasa (sliced into ½-inch rounds)
1 cup Rice (long-grain white rice, rinsed)
1 Bell Pepper (red, diced)

1 Bell Pepper (green, diced)
1 medium Onion (yellow or white, diced)
3 cloves Garlic (minced)

1 ½ cups Chicken Broth
2 tbsp Cajun Seasoning (store-bought or homemade)
1 tbsp Olive Oil

Salt and Pepper (to taste)
Fresh Parsley (optional, for garnish)
Green Onions (optional, for garnish)

Hot Sauce (optional, for serving)

Instructions

Slice the sausage into ½-inch rounds.
Dice the bell peppers and onion, and mince the garlic.

Rinse the rice under cold water until the water runs clear.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.

In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.

Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.

Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

Easy Shrimp Fried Rice

This easy shrimp fried rice highlights the best of Chinese takeout in a quick 20-minute recipe. Aka – it’s the best stir-fry recipe for dinner!

Print

Shrimp Fried Rice (Easy 20-Min Recipe)

Author: Chef Mia

Print Recipe

Pin Recipe

Description

Ingredients

Scale

1 pound large shrimp (peeled and deveined)

1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons avocado oil

½ small onion (diced)
2 green scallions (thinly sliced (white and green parts separated))
2 garlic cloves (minced)

½ teaspoon minced ginger
1 ½ cup frozen peas and carrots
3 large eggs (beaten)

4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

Instructions

Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.

Garnish with green onions. Stir in the green parts of the green onions before serving.

Easy Shrimp Fried Rice

This easy shrimp fried rice highlights the best of Chinese takeout in a quick 20-minute recipe. Aka – it’s the best stir-fry recipe for dinner!

Print

Shrimp Fried Rice (Easy 20-Min Recipe)

Author: Chef Mia

Print Recipe

Pin Recipe

Description

Ingredients

Scale

1 pound large shrimp (peeled and deveined)

1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons avocado oil

½ small onion (diced)
2 green scallions (thinly sliced (white and green parts separated))
2 garlic cloves (minced)

½ teaspoon minced ginger
1 ½ cup frozen peas and carrots
3 large eggs (beaten)

4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

Instructions

Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.

Garnish with green onions. Stir in the green parts of the green onions before serving.

Easy Shrimp Fried Rice

This easy shrimp fried rice highlights the best of Chinese takeout in a quick 20-minute recipe. Aka – it’s the best stir-fry recipe for dinner!

Print

Shrimp Fried Rice (Easy 20-Min Recipe)

Author: Chef Mia

Print Recipe

Pin Recipe

Description

Ingredients

Scale

1 pound large shrimp (peeled and deveined)

1 teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons avocado oil

½ small onion (diced)
2 green scallions (thinly sliced (white and green parts separated))
2 garlic cloves (minced)

½ teaspoon minced ginger
1 ½ cup frozen peas and carrots
3 large eggs (beaten)

4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

Instructions

Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.

Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.

Garnish with green onions. Stir in the green parts of the green onions before serving.

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