It’s my birthday, and you know what that means, time to celebrate with some Spicy Shrimp Fried Rice! I’m not exactly jumping for joy about getting another year older, but I am pumped to soak up all the special treatment today. So, if you’re wondering where we’re heading out to eat, the answer is: nowhere! We’re staying right here in my kitchen.
Sure, there are fun spots to go, but if I can whip up a dinner just as delicious as any restaurant for less than half the price, why go out? Plus, with three little kids, staying home is much more my style. Caleb can run laps around the island, Nevaeh can sing at the top of her lungs, and I won’t be the least bit embarrassed. And hey, I might even get my husband to handle the dishes!
“If I can whip up a dinner just as delicious as any restaurant for less than half the price, why go out?”
Why Spicy Shrimp Fried Rice is My Top Birthday Dinner
Of all the dinners I could make for my birthday, Spicy Shrimp Fried Rice is at the top of my list. Here’s why:
- It’s fun to make
- It has layers of flavor
- One serving is less than 500 calories
- I can make it extra spicy or keep it mild
- It’s ready in 20 minutes
- My kids gobble it up
It checks all those necessary boxes AND keeps my tastebuds begging for more. You simply have to try this Spicy Shrimp Fried Rice!
“It’s ready in 20 minutes, and my kids gobble it up. It checks all the boxes and keeps my tastebuds begging for more.”
Step-by-Step Guide to Spicy Shrimp Fried Rice
Wok's in the dishwasher?
Heidi's shepherd's pie needs only an oven.
Step 1: Prep the Shrimp
Start with 1 pound of medium-sized peeled and deveined shrimp. Even if you buy the frozen version where the shrimp is peeled and deveined for you, it is still important to wash them and check for remnants of the vein. In my helpful tips section, I give a step-by-step tutorial on how to peel and devein shrimp. Once the cleaning is done, pour 1 teaspoon of sesame oil over the shrimp and toss to coat.
Step 2: Make the Sauce for the Spicy Shrimp Fried Rice
In a separate bowl, combine:
- 2 tablespoons of lower-sodium soy sauce
- 1 tablespoon of sambal oelek
- 1 tablespoon of honey
Whisk it thoroughly so the honey blends with the chili paste.
Sambal Oelek is an Asian chili paste found in the international section of the supermarket. Don’t be afraid of the spice! Try new things! It’s the New Year!
Step 3: Cook the Shrimp
Now, add the cleaned shrimp to your preheated wok. A sturdy wok is a must-have for any aspiring cook, especially for stir-fry dishes. It’s incredible how versatile this tool can be. Cook the shrimp for 3-4 minutes, just until they turn pink. Be careful not to overcook them, as shrimp can become tough quickly. Keep a close watch!
When they’re done, pour the shrimp into your soy sauce mixture and coat them well.
Step 4: Scramble the Eggs
Using the same pan or wok, sprinkle in a smidge more sesame oil and crack in 4 eggs. Scramble them up until the whites are thoroughly cooked. Set those aside and grab the brown rice.
Step 5: Stir-Fry the Rice
No need to clean the wok. Keep those flavors mixing! Add 1 more tablespoon of sesame oil and toss in 16 ounces of brown rice. I take the easy way out and buy the microwaveable packages. I can nuke them both for 90 seconds and just pour them right into the pan. Continually stir-fry the rice for about 4 to 5 minutes. You’ll hear a nice crackle and pop, but this is way better than rice krispies!
“Your mouth should start watering once you hear that crackle and pop of the rice!”
When the rice is done, pour it into the shrimp and mix it all around. Make sure all that sauce blends in with the rice.
Step 6: Cook the Snap Peas and Peanuts
Set the rice aside, and once again, use the same wok. Add 1 teaspoon of sesame oil, toss in 8 ounces of snap peas, 1/3 cup of unsalted peanuts, 1/8 teaspoon of kosher salt, and 3 minced garlic cloves. Stir-fry them constantly for about 2-3 minutes or until the peanuts start to brown. You can also grab one of the snap peas and bite into it. If it is heated through but is still crispy, you’re doing it right!
Step 7: Combine Everything
Once the snap peas are done, add the shrimp fried rice mixture and eggs back into the wok and stir everything together for another minute or two.
Now look at what you made! Aren’t you proud of yourself? Don’t you feel professional?
Drizzle a little sriracha sauce on top and POW, Spicy Shrimp Fried Rice! That’s my kind of birthday dinner!
More Asian-Inspired Dishes to Try
If you’re looking for more Asian-style dishes, you may want to try my 5 Ingredient Crockpot Orange Chicken or Loaded Vegetable Chow Mein. All three of these dishes are so close to take-out, I can’t taste the difference! Also, feel free to follow my 30 Minute Meal board on Pinterest for more quick dinner ideas.
Happy Cooking, y’all!
Spicy Shrimp Fried Rice
Ingredients
Method
- Rinse and check the shrimp, then toss with 1 teaspoon sesame oil. In a bowl, whisk the soy sauce, sambal oelek and honey.
- Cook the shrimp in a hot wok 3-4 minutes, just until pink. Transfer to the sauce bowl and toss to coat.
- Add a little more sesame oil to the wok and scramble the eggs until set. Set aside.
- Add 1 tablespoon sesame oil and the rice. Stir-fry 4-5 minutes until it crackles and pops, then stir it into the shrimp and sauce.
- Add 1 teaspoon sesame oil, the snap peas, peanuts, salt and garlic to the wok. Stir-fry 2-3 minutes until the peanuts begin to brown and peas are hot but crisp.
- Return the shrimp rice and eggs to the wok and toss 1-2 minutes. Drizzle with sriracha and serve.
