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Shrimp Fried Rice

Shrimp Fried Rice
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Life as a mom of three means my kitchen never truly stays quiet. Between soccer practice, homework, and music lessons, dinner time often feels like a race against the clock. However, I always believe that food is love. I strive to put something nourishing and delicious on the table every single night. One dish that never fails to bring my family together is my signature Shrimp Fried Rice. My kids absolutely adore the juicy shrimp and the savory grains of rice. This halal-friendly meal satisfies their cravings for takeout while keeping things wholesome. Since we stick to a strict halal-friendly diet, I have perfected this recipe using only the best ingredients. Finding a halal-friendly version of classic dishes can be tough, but this recipe hits the mark every time. This Shrimp Fried Rice is more than just a quick meal; it is a warm hug in a bowl that I am so excited to share with you today.

Ingredients

Scale

1 lb Large Shrimp
Pinch Salt
Pinch Pepper
1 Tsp Oil
3 large Eggs
1 Tbsp Oil
3 Cloves Garlic
1 Cup Peas and Carrots
4 Cups Cooked White Rice
3 Tbsp Halal Tamari
1 Tbsp Lemon Juice
2 Tbsp Halal Chicken Broth
1 Tsp Sesame Oil
3 stalks Green Onions

Instructions

  1. Pat the shrimp dry with paper towels. Season them lightly with a pinch of salt and pepper
  2. Heat a large wok or skillet over medium heat with a teaspoon of oil. Pour in the beaten eggs. Scramble them until just set, then remove them from the pan and set aside
  3. Add another tablespoon of oil to the same pan. Increase the heat to high. Add the shrimp in a single layer. Cook for 2 minutes per side until they turn pink and opaque. Remove the shrimp and set aside
  4. Add the minced garlic to the pan. Stir for 30 seconds until fragrant. Toss in the peas and carrots. Sauté for about 2-3 minutes until they softe
  5. Add the cold cooked rice to the pan. Break up any clumps with your spatula. Pour the halal tamari, lemon juice, and halal chicken broth over the rice. Stir-fry for 3-5 minutes. The rice should start to brown slightly
  6. Toss the cooked shrimp and scrambled eggs back into the pan with the rice. Add the sesame oil and green onions
  7. Mix everything together for another minute until the Shrimp Fried Rice is piping hot. Serve immediately

Notes

Always use cold, day-old rice for the best texture. If you're in a rush, spread freshly cooked rice on a baking sheet and freeze it for 15 minutes to quickly cool it.

Use a high smoke point oil like avocado or grapeseed oil, as high heat is essential for achieving the 'fried' texture in Shrimp Fried Rice.

Do not overcrowd the pan; if your skillet is small, cook the fried rice in two batches to ensure every grain gets toasted properly.

Ensure your shrimp is completely dry before adding it to the pan. Excess water will steam the shrimp rather than sear them, affecting the flavor profile.

For halal integrity, always ensure your soy sauce is 100% halal-friendly and alcohol-free if substituting tamari, and use lemon juice instead of any wine or vinegar.

Store cooled leftover Shrimp Fried Rice in an airtight container in the refrigerator for up to 3 days.

To reheat, use a skillet over medium heat, adding a splash of halal chicken broth or water to keep the rice moist, and stir frequently until heated through.

Alternatively, microwave in a bowl covered with a damp paper towel in 30-second intervals, stirring between each, to prevent drying out.

Freezing Shrimp Fried Rice is not recommended as the texture of the shrimp can become rubbery upon thawing.

Nutrition

Find it online: https://fabiloustaste.com/shrimp-fried-rice/