Description
This Quick Curry Shrimp Fried Rice is a flavorful and satisfying dish that combines the bold flavors of curry with tender shrimp and vegetables, all tossed with fragrant rice. It’s a perfect meal for busy weeknights or when you’re craving a taste of Asia in a hurry.
Ingredients
Scale
Main Ingredients:
- 1/2 Tablespoon curry powder
- 1/2 tsp ground cumin
- 1 Tablespoon soy sauce
- 2 Tablespoons olive oil + 1 Tablespoon olive oil for sautéing
- 1 lb raw shrimp, peeled and deveined
- 1/4 cup soy sauce
- 1 Tablespoon curry powder
- 2 tsp sesame oil
Vegetables:
- 1/2 cup carrot, diced
- 1/2 cup yellow onion, diced
- 4 oz white mushrooms, diced
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 4 oz snap peas or 1/2 cup frozen peas, thawed
Additional:
- 3 Tablespoons vegetable oil or neutral oil
- 3 cups cooked rice, cooled (~1 cup dried)
- Scallions, sliced
- Cashews, chopped
- Cilantro, chopped
- Lime wedges
Instructions
- Marinate Shrimp: In a bowl, mix soy sauce, curry powder, and sesame oil. Add shrimp, coat well, and set aside for 10 minutes.
- Sauté Vegetables: In a pan, heat olive oil and sauté carrot, onion, mushrooms, garlic, and ginger until tender.
- Cook Shrimp: In the same pan, cook marinated shrimp until pink and cooked through. Remove and set aside.
- Combine: Add cooked rice to the pan, along with snap peas or peas. Stir in curry powder and soy sauce.
- Finish: Add shrimp back to the pan. Toss everything together and cook for another minute.
- Serve: Garnish with scallions, cashews, cilantro, and lime wedges before serving.
Notes
- You can customize this recipe by adding other vegetables like bell peppers or broccoli.
- For a spicier kick, add red chili flakes or sriracha sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: ~350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg