Edamame and Shrimp Fried Rice

Name: Edamame and Shrimp Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil (divided); 450 grams shrimp (peeled and deveined); 1 cup edamame (shelled); 3 cups cooked rice (preferably day-old); 1 cup carrots (diced); 3 cloves garlic (minced); 1 tablespoon ginger (grated); 3 tablespoons soy sauce; 2 teaspoons sesame oil; 2 stalks green onions (sliced); 1 tablespoon sesame seeds (toasted)

25 min 4 servings Easy

All Recipes

A delightful fusion of tender shrimp and vibrant edamame in a fragrant fried rice.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Edamame and Shrimp Fried Rice is a quick and delicious way to bring some Asian-inspired flavours to your dinner table. Packed with protein from shrimp and nutrient-rich edamame, this dish is a satisfying meal on its own or a fantastic accompaniment to other dishes. Fried rice is a versatile dish that can be tailored to suit your taste. The combination of tender shrimp and crisp edamame adds both texture and flavour, while the garlic and ginger provide a fragrant base. It's a perfect way to use up leftover rice, making it a convenient option for busy weeknights.

Instructions

Prepare the ingredients

Thaw the shrimp and edamame if frozen. Pat the shrimp dry with paper towels.

Pro tip: Ensure shrimp are fully thawed to avoid excess moisture in the pan.

Cook the shrimp

Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Check that the shrimp have reached an internal temperature of 145°F / 63°C by inserting a thermometer into the thickest part of the shrimp. Remove from the pan.

Pro tip: Do not overcrowd the pan to ensure even cooking.

Stir-fry the vegetables

In the same pan, add the remaining tablespoon of oil. Add garlic, ginger, carrots, and edamame. Stir-fry for 3-4 minutes until the carrots are tender.

Pro tip: Adjust the heat to prevent garlic from burning.

Add the rice

Add the cooked rice to the pan and stir well to combine with the vegetables.

Pro tip: Break up any clumps of rice with the back of a spoon.

Season the rice

Pour in the soy sauce and sesame oil, mixing thoroughly to coat the rice evenly.

Pro tip: Taste and adjust soy sauce as needed.

Combine and serve

Return the shrimp to the pan and toss everything together. Cook for an additional 1-2 minutes to heat through. Garnish with green onions and sesame seeds before serving.

Pro tip: Serve immediately for the best texture and flavour.

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Tips & Tricks

Use day-old rice for the best texture.
Thaw shrimp and edamame before cooking.
Cook shrimp until they turn pink and opaque.
Adjust soy sauce to taste for desired saltiness.

Frequently Asked Questions

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just ensure they are peeled and deveined before cooking.

How long does it take to cook shrimp?

Shrimp typically cook in 4-6 minutes total, turning pink and opaque when done.

What type of rice is best for fried rice?

Day-old jasmine or basmati rice works well, as it is drier and less sticky.

Can I add other vegetables?

Yes, bell peppers, peas, or broccoli are great additions to this fried rice.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat.

Is this dish gluten-free?

Use tamari instead of soy sauce to make this dish gluten-free.

Serving Suggestions

Serve your Edamame and Shrimp Fried Rice hot, garnished with green onions and sesame seeds for an extra touch of flavour and crunch. This dish pairs well with a simple green salad or steamed vegetables for a complete and balanced meal. You can make this dish ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over medium heat, adding a splash of water if necessary to refresh the rice.