Shrimp Fried Rice

"Here's a weeknight dinner that gives me that cozy feeling every time I make it: shrimp fried rice! The sizzle of garlic hitting the oil, the intoxicating aroma of ginger, the burst of color from peas and carrots: and it all comes together in under 30 minutes! You don't need a long list of groceries, and you can even use up whatever vegetables you have in your fridge."

"Fried rice is popular in many Asian cuisines: Chinese, Japanese, Korean, Thai, Cambodian, and Indonesian, both served in restaurants and made by home cooks. This shrimp fried rice recipe is a spin on my vegetable fried rice that adds shrimp for added protein, which turns it into a filling meal. Here are the ingredients you'll need: Rice: Medium or long grain rice is best, because short grain rice can become clumpy."

Shrimp fried rice turns leftover rice and shrimp into a quick, flavorful weeknight meal ready in about 25 minutes. Aromatics like garlic, onion, and fresh ginger create a savory base while sesame oil and soy sauce provide depth. Carrots, peas, and optional green cabbage add color and contrasting texture. Eggs contribute chewy, savory richness and help bind the rice. Using medium or long grain rice prevents clumping; basmati or white rice are recommended. Shelled shrimp, fresh or frozen, work well; fish sauce is optional to amplify umami. The recipe allows flexible vegetable substitutions and cleans out the fridge.

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