Mexican Shrimp Fried Rice
This one-pot Mexican Shrimp Fried Rice is a quick, protein-rich meal ready in under 30 minutes, perfect for busy weeknights or family dinners. It features tender, juicy shrimp stir-fried with fluffy rice, scrambled eggs, and colorful vegetables, delivering a balanced blend of savory, slightly smoky, and fresh flavors.
Saveur: Savory umami base with mild smokiness from paprika, bright freshness from bell pepper and peas, and a hint of heat from chili powder—well-balanced and satisfying.Temps total: 28 minutes (including prep)Portions: 1Convient a: Busy adults, families with kids, fitness-conscious individuals, and those seeking high-protein, balanced mealsBudget: ¥35–¥50 per serving (depending on shrimp price in Meizhou region)
Ingredients
- 300g medium-sized peeled shrimp
- 2 cups cooked jasmine rice (day-old preferred)
- 2 large eggs
- 1 red bell pepper (diced)
- 1 cup frozen corn kernels
- 1/2 cup green peas (fresh or frozen)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- salt and black pepper to taste
- 2 green onions (sliced for garnish)
Nutrition
Calories约580 kcal per serving (serves 4)
Protein32g (shrimp and eggs为主要来源)
Fat22g (mostly unsaturated from oil and shrimp)
Carbohydrates62g (mainly from rice and vegetables)
VitaminsRich in vitamin C (bell pepper), vitamin A (corn, peas), B12 (shrimp), and folate (green peas)
MineralsHigh in selenium (shrimp), iron (rice, shrimp), and potassium (vegetables)
Astuces
- Use day-old rice to prevent mushiness—freshly cooked rice tends to clump and steam excessively.
- Do not overcook shrimp; they turn rubbery if fried too long—add them back only at the final stage.
- For authentic Mexican flair, substitute smoked paprika with chipotle powder (use half the amount) if available locally.
- Keep heat high during stir-frying to achieve slight charring on rice grains, enhancing texture and flavor.
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