Description
Spicy Shrimp Symphony Fried Rice is packed with bold flavors, combining tender shrimp, crisp veggies, and a spicy kick from chili paste. This quick and easy dish is perfect for busy weeknights, delivering restaurant-quality results in just 35 minutes. Serve it as a main meal or alongside your favorite Asian-inspired sides. A flavorful, versatile recipe you’ll want to make again and again.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked and chilled jasmine rice
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 2 tbsp chili paste or sriracha (adjust to taste)
- 1 tsp sesame oil (optional)
- 1/2 cup frozen peas
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the onion, garlic, bell peppers, and carrot for 5-7 minutes until softened.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until cooked. Combine with the vegetables.
- Add the chilled rice, breaking up clumps. Stir everything together.
- Pour in soy sauce, chili paste, and sesame oil (if using). Stir to evenly coat the rice and veggies.
- Return the shrimp to the skillet and add the frozen peas. Cook for 3-4 minutes until everything is heated through.
- Garnish with chopped green onions and serve hot.
Notes
- For extra heat, add more chili paste or sprinkle red pepper flakes.
- Day-old, chilled rice works best to avoid mushiness.
- You can substitute shrimp with chicken, tofu, or beef for variety.
- Serve with cucumber salad or egg drop soup for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 195mg
Keywords: Spicy Shrimp Fried Rice, Shrimp Stir-Fry, Easy Shrimp Fried Rice, Chili Shrimp Rice