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- 1 cup jasmine rice, cooked and cooled - 1 pound large shrimp, peeled and deveined - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 1 cup mixed bell peppers, diced (red, yellow, and green) - 1 cup frozen peas and carrots mix - 3 tablespoons soy sauce (low sodium preferred) - 2 tablespoons sriracha (adjust based on heat preference) - 2 green onions, chopped - Salt and black pepper to taste - Fresh cilantro, for garnish (optional) To make spicy shrimp fried rice, gather these fresh and tasty ingredients. The jasmine rice gives the dish a nice texture. Use large shrimp for a hearty bite. Vegetable oil helps fry the rice, making it crispy and delicious. Next, gather your aromatics. Garlic and onion add a strong flavor base. The mix of bell peppers adds sweetness and color. Frozen peas and carrots bring in some nutrients and help the dish pop with color. For seasoning, soy sauce gives that umami taste we love. Sriracha adds heat, so adjust it depending on your spice level. Don’t forget salt, pepper, and green onions for extra flavor. Fresh cilantro can be a great touch if you enjoy its taste. With these ingredients, you’ll create a vibrant and tasty meal in under 30 minutes. {{ingredient_image_1}} To start, you need jasmine rice. Cook it according to the package instructions. Once it’s done, spread the rice on a baking sheet. This helps it cool. Let it cool completely. Cooling prevents sticking when you fry it later. Next, grab a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add 3 cloves of minced garlic and 1 small chopped onion. Cook until fragrant, about 2 to 3 minutes. The onion should turn translucent. Now, raise the heat to high. Add 1 pound of large shrimp. Season with salt and black pepper. Cook for 2 to 3 minutes until the shrimp turn pink and opaque. When ready, remove the shrimp from the skillet. Set them aside. In the same skillet, add the last tablespoon of oil. Toss in 1 cup of diced mixed bell peppers and 1 cup of frozen peas and carrots. Stir-fry for about 3 minutes. You want the veggies to be tender but still crisp. Next, push the vegetables to one side. Pour 2 lightly beaten eggs into the other side. Scramble the eggs until they are fully cooked. Mix everything together in the skillet. Now, it’s time to combine it all. Add the cooled rice to the skillet. Then, add the cooked shrimp, 3 tablespoons of soy sauce, and 2 tablespoons of sriracha. Stir-fry everything together for another 3 to 4 minutes. This warms up the rice and mixes all the flavors. Finally, stir in 2 chopped green onions. Taste and adjust the seasoning if needed. If you want more heat, add extra sriracha. Your spicy shrimp fried rice is now ready to serve! To turn up the heat, adjust the sriracha amount. You can add more if you love spice. If you want even more kick, try adding chili flakes or fresh peppers. Slice up some jalapeños for a bold touch. The heat level is all about your taste! To keep your fried rice from sticking, cool the rice before frying. Spread it on a baking sheet to let it chill. This step makes a big difference. Also, use a non-stick skillet or wok. It helps the rice slide around easily while cooking. Make sure your shrimp are cooked through. They should turn pink and opaque, which takes about 2-3 minutes. Don’t overcook them, or they can become tough. For the veggies, aim for tender-crisp. Stir-fry them for about 3 minutes. This keeps their bright color and crunch! Pro Tips Use Day-Old Rice: For the best fried rice, use rice that has been cooked and cooled the day before. This helps to firm up the grains, preventing them from becoming mushy during stir-frying. Customize Your Veggies: Feel free to swap in your favorite vegetables! Broccoli, snap peas, or corn can all make delicious additions to this dish. Adjust the Heat: If you prefer a milder flavor, start with less sriracha and adjust to taste. You can always add more heat at the end! Fresh Herbs for Flavor: Adding fresh cilantro or basil as a garnish not only enhances the presentation but also adds a burst of fresh flavor to your fried rice. {{image_2}} You can change up the protein in your spicy shrimp fried rice. Chicken is a great swap. Use cooked, diced chicken breast instead of shrimp. It adds a nice flavor. You can also use tofu. Press and cube it, then stir-fry until golden. This option is great for a meat-free meal. If you want more seafood, try adding scallops or crab. Both will give you a unique taste. Just cook them the same way as shrimp. This way, you add variety while keeping the dish tasty. Feel free to mix in different vegetables. Broccoli, snap peas, or carrots add color and crunch. You can use any mix of veggies you like. Fresh vegetables make the dish healthy and bright. Consider seasonal options too. In summer, try zucchini or corn. In fall, add squash or kale. Fresh veggies not only taste better but also enhance the meal's nutrition. Making this dish gluten-free is simple. Use tamari instead of soy sauce. It gives the same rich flavor without the gluten. For a vegan twist, skip the shrimp and eggs. Use more tofu or a plant-based protein. You can also add extra veggies to boost flavor. This way, everyone can enjoy a delicious meal. To store your spicy shrimp fried rice, let it cool first. Spread it out on a baking sheet. This helps cool it fast. Once cool, place it in an airtight container. Make sure to seal it well. This keeps the dish fresh. Fried rice stays good in the fridge for up to four days. If you want to keep it longer, freeze the rice. First, cool it, just like before. Then, put it in freezer-safe bags or containers. Remove as much air as you can. This helps avoid freezer burn. When you want to eat it, thaw it overnight in the fridge. Reheat it in a pan or microwave. Add a bit of water or oil to keep it moist. This will help keep the flavor and texture. Refrigerated spicy shrimp fried rice lasts about four days. After that, check for signs of spoilage. Look for any off smells or change in color. If it smells sour or looks weird, throw it away. Always prioritize your health and safety when storing food. Yes, you can use leftover rice. Day-old rice works best for fried rice. It dries out a bit in the fridge, making it less sticky. Here are some best practices for using it: - Use rice that has been cooled and stored in the fridge. - Break up any clumps before cooking. - If rice is too dry, add a splash of water when frying. To make this dish vegetarian, replace shrimp with tofu or tempeh. Here are some tips: - Use firm tofu, cubed, and sauté until golden. - If you want seafood flavor, try seaweed or vegan shrimp. - Replace eggs with scrambled chickpea flour for a vegan option. You can serve this dish with several sides and drinks: - Pair it with a light soup, like miso or hot and sour. - Serve with a fresh cucumber salad for crunch. - A cold beer or iced tea makes a great drink choice. To reduce the heat, adjust the sauce and seasonings. Here’s how: - Use less sriracha in the recipe. - Substitute sriracha with sweet chili sauce for a milder flavor. - Add a splash of soy sauce for umami without the heat. Absolutely! Adding more veggies boosts nutrition and flavor. Here are some great options: - Try adding carrots, broccoli, or snap peas. - Spinach or kale can be added for extra greens. - Just chop and stir-fry them along with bell peppers. This article covered how to make spicy shrimp fried rice. We explored the main ingredients like shrimp, rice, and key vegetables. I shared step-by-step instructions to ensure you cook it perfectly. Helpful tips on spice levels, cooking times, and storage options were included. Try different proteins and veggies to make it your own. You now have everything you need for a delicious dish. Get cooking and enjoy your spicy shrimp fried rice!

Spicy Shrimp Fried Rice

A flavorful and spicy fried rice dish featuring shrimp and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup jasmine rice, cooked and cooled
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mixed bell peppers, diced (red, yellow, and green)
  • 1 cup frozen peas and carrots mix
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons sriracha (adjust based on heat preference)
  • 2 green onions chopped
  • to taste salt and black pepper
  • optional fresh cilantro, for garnish

Instructions
 

  • Prepare the Rice: Begin by cooking the jasmine rice according to package instructions. Once cooked, spread it out on a baking sheet to cool completely. This helps prevent sticking when frying.
  • Sauté Aromatics: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and chopped onion, sautéing until fragrant and the onion turns translucent, about 2-3 minutes.
  • Cook the Shrimp: Increase the heat to high. Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes until shrimp turn pink and opaque. Remove cooked shrimp from the skillet and set aside.
  • Stir-fry Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the mixed bell peppers and frozen peas and carrots. Stir-fry for about 3 minutes until the vegetables are tender but still crisp.
  • Add Eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix everything together.
  • Combine: Add the cooled rice to the skillet, followed by the cooked shrimp, soy sauce, and sriracha. Stir-fry everything together for another 3-4 minutes until the rice is heated through and well mixed with the other ingredients.
  • Finish Up: Stir in the chopped green onions and adjust seasoning if necessary. If desired, add more sriracha for extra heat.
  • Serve: Remove from heat and transfer the fried rice to a serving dish. Garnish with fresh cilantro if using.

Notes

Adjust sriracha based on heat preference.
Keyword fried rice, quick meal, shrimp, spicy