Spicy Shrimp Fried Rice – skip the takeout and make this easy shrimp fried rice recipe at home with egg, leftover rice, broccoli, and a delicious spicy sauce! This post is brought to you by All-Clad.
I was closing the blinds to the windows and looked at my watch. As summer draws to a close, the sun is setting earlier, and I’m finding the afternoons shorter, and the window of time to make dinner narrower than ever.
When my mom was faced with this same dilemma, she would churn out fried rice like a pro. Believe it or not, I hardly make it, but not too long ago, the shrimp fried rice craving called, and all the memories came flooding back.
Shrimp fried rice is the kind of dish you can make in minutes, and the ultimate clean-out-the-veggie drawer dish you can make with leftover rice. I like some added kick, so this Spicy Shrimp Fried Rice reminds me of my mom’s recipe, but with a little extra flavor boost!
I thought it would be the perfect recipe to share with you in the next in my series with All-Clad — by now you know that my stainless steel All-Clad pots and pans have been my workhorse set for at least 10 years, but I have a new set to love: The All-Clad Essentials Nonstick Set is the perfect complement to weeknight cooking.
I love how it releases food easily, making it easy to clean up — it’s even dishwasher friendly, which is unusual with nonstick cookware. It stacks and stores neatly, taking up less room in my cabinets. And it’s oven-safe, making it perfect for things like frittatas!
The Essentials Nonstick work so well in this recipe – from cooking the rice (I love the clear lids so I can see the rice as it cooks!), to beautifully releasing the egg that can be cut into ribbons, to the best part: not ending up with a crusty layer of fried rice at the bottom of the pan because nothing sticks!
I’ll be reaching for these pots and pans more and more and highly recommend them.
HOW TO MAKE SPICY SHRIMP FRIED RICE
Making spicy shrimp fried rice is super easy! Here’s how:
Be sure to work with chilled, day-old rice. If you’re short on time, chill the rice in the refrigerator for at least three hours, but ideally do so overnight.
Cook the egg and slice it into strips.
Cook the shrimp until it is pink and just cooked (do not overcook). Transfer to a bowl and set aside.
Cook the onion, garlic, and vegetables, stirring occasionally. Cover while it cooks to allow the broccoli to steam and turn bright green.
Add the rice, soy sauce, and chili garlic sauce. If the rice is too hard, you can add in a little water, a tablespoon at a time, to help soften. Stir to combine.
Add the egg, shrimp and sesame oil to the pan. Adjust the seasoning for salt and spice, if necessary.
Transfer to a serving plate and garnish with scallions. Serve immediately.
WHAT KIND OF RICE SHOULD I USE FOR FRIED RICE?
I recommend jasmine or brown rice. In this recipe, I used brown jasmine rice.
CAN I MAKE THIS NOT SPICY?
Yes, of course. Simply omit the chili garlic sauce.
WHAT DO I SERVE WITH SHRIMP FRIED RICE?
Shrimp Fried Rice is a one-pot meal, but it’s also great as a side dish or part of a big party spread! Here are some recipes to serve with this Spicy Shrimp Fried Rice:
Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
Thai-Spiced Mandarin Orange Roasted Chicken Thighs
Lumpiang Shanghai: Filipino Spring Rolls (Lumpia)
Hot Chili Blistered Asparagus with Sriracha Aioli
Blistered Padrón Peppers with Buttermilk Aioli
Grilled Balsamic Asparagus
MORE RICE RECIPES TO TRY
Arroz Caldo | Filipino Chicken and Rice Soup
Costa Rican Gallo Pinto (Rice & Beans)
Chai Coconut Brown Rice Pudding
Creamy Rotisserie Chicken and Wild Rice Soup
Ginataang Mais: Filipino Coconut Rice Pudding with Corn
MORE RECIPES IN THE ALL-CLAD SERIES
Disclosure: This post is brought to you by All-Clad. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Spicy Shrimp Fried Rice
- 4 cups cooked brown rice cooled, ideally day-old leftover rice
- 3 tablespoons olive oil divided
- 2 large eggs
- 1 lb shrimp (21/25) peeled, cleaned and deveined
- 1/4 teaspoon fish sauce (or substitute a pinch of kosher salt)
- freshly ground black pepper to taste
- 1/3 cup yellow onion finely diced
- 1 clove garlic minced
- 1 cup broccoli florets chopped
- 1/2 cup corn kernels
- 1 medium red bell pepper diced
- 2 teaspoons soy sauce
- 1 teaspoon garlic chili sauce or sriracha, more or less to taste
- 1/2 teaspoon sesame oil
- 2 tablespoons scallions sliced
- Chill the rice in the refrigerator for at least three hours, ideally overnight.
- Heat 1 tablespoon of oil in a deep-sided, non-stick skillet over medium-low heat. Whisk the eggs and add it to the pan. Rotate the pan and use a spatula to lift the edges of the egg to allow the uncooked parts to spread. Once it is set on one side, give the egg a flip. Cook for another minute, then slide the egg onto a cutting board. Fold the egg in half or thirds and cut into strips. Set aside.
- Return pan to the stove and heat 1 tablespoon of oil over medium heat. Add the shrimp, season with fish sauce (or salt) and pepper, and cook, stirring occasionally, for about 2-3 minutes, or until the shrimp is pink and just cooked (do not overcook). Transfer to a bowl and set aside.
- Heat the remaining tablespoon of oil in the pan over medium heat. Add the onion, garlic, broccoli, corn, and bell pepper, and sauté, stirring occasionally. Cover while it cooks to allow the broccoli to steam and turn bright green.
- When the onions are translucent and the broccoli fork tender, add the rice, soy sauce and chili garlic sauce. If the rice is too hard, you can add in a little water, a tablespoon at a time, to help soften. Stir to combine.
- Add the egg, shrimp and sesame oil to the pan. Stir to combine. Adjust the seasoning with salt and chili sauce, if necessary.
- Transfer to a serving plate and garnish with scallions. Serve immediately.