Shrimp Fried Rice with Lime and Herbs

Hello all!

Happy 2022. I feel like the start of a new year always makes me anxious and overwhelmed. So if you’re feeling similarly, just know you are not alone 🙂 Also the sun has not been out since 2022 began here in Boston, so that is definitely not helping my mood.

Anyways, here’s to sunnier days ahead 🙂

Since it’s Monday, the start of a new week, I have a mostly healthy, extra delicious recipe to share with you all. This recipe is one of my favorites for a healthy but hearty quick dinner. This is perfect to use up leftover rice you may have from takeout.

Shrimp Fried Rice with Lime and Herbs

I love making fried rice at home because you can add a bunch of flavor to it without it being overly greasy or bland like a lot of take out fried rice’s are. I made this recently for the clients I cook for and it was a huge hit.

All stir fry recipes start with mise en place. So first cook 1 cup of rice and then spread it out on a baking sheet to allow it to cool completely. This is key for a good fried rice so that all of the moisture is removed and it allows the rice to get nice and crispy in the pan.

I place the rice in the fridge to cool for about an hour. In the meantime, get your other ingredients chopped and ready

garlic, ginger, jalapeno, and scallions.

everything in line ready to go!

Once you have all your ingredients in place this dish comes together in about 7 minutes.

Heat your oil in the large skillet

First add in the garlic, ginger, and jalapeno. You can leave the jalapeno out completely if you don’t want the extra heat.

Then add in one bag of shredded/sliced brussel sprouts. Allow them to cook down for about 3 minutes.

Add in your cooked rice and give it a couple minutes to get nice and crispy on the bottom of the pan.

Next add in your shrimp, scallions, soy sauce, fish sauce, sesame oil, and chili crisp. Stir it all around for a minute or two so the shrimp cook, then create a whole in the center of the pan for your eggs.

Cook that all together for another minute. Turn off the heat, stir in the juice of 1-2 limes and season to taste with salt and pepper. Top with fresh basil and cilantro, some more chili crisp, and some sesame seeds.

This rice packs so much flavor and texture, it is the perfect weeknight meal to cure us all of winter blues 🙂

Shrimp Fried Rice with Lime and Herbs

Serves 4:

Ingredients:

  • 1 cup white rice, cooked and cooled.
  • 2 tbsp oil 
  • 1 tbsp minced ginger 
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1 bag shredded brussel sprouts (about 31/2 cups total)
  • ½-¾ pound peeled and deviled shrimp, cut in half 
  • 2 eggs 
  • 2-3 scallions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil 
  • 1 tbsp chili crisp (or sriracha) 
  • Juice of 1-2 limes 
  • 1 cup chopped fresh herbs: mix of cilantro and fresh basil 
  • Sesame seeds for garnish 

Instructions:

  1. Cook rice according to package instructions. Once cooked, spread out on a greased baking sheet and place in the fridge for at least an hour to cool. 
  2. Once rice is cooled and ready, preheat a large skillet to med-high heat.
  3. Add in 2 tbsp oil, followed by garlic, ginger, and jalapeno. Cook for 1-2 minutes stirring frequently. 
  4. Add in brussel sprouts and a pinch of salt and pepper. Stir to cook down, 3-4 minutes. 
  5. Add in the rice and place it down in the pan to allow the rice to get nice and crispy for a couple minutes. 
  6. Add in the raw shrimp and scallions and stir everything together. Add in the soy sauce, fish sauce, sesame oil, and chili crisp. Make a whole in the center of the skillet and crack the eggs in. Scramble everything together.
  7. Turn off heat, add in lime juice and season to taste. Top with fresh herbs and some sesame seeds. Serve immediately.

Spicy, tangy, herby, and nutritious! Step aside boring take out fried rice, this is your superior replacement!

I hope you give this recipe a try!

XOXO Chef Chelc

3 thoughts on “Shrimp Fried Rice with Lime and Herbs

  1. Definitely looks good! It reminds me of this dish from Malaysia and Indonesia called “nasi ulam” — rice mixed with finely chopped herbs and vegetables.

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