Shrimp Fried Rice Recipe For One

Hey there, culinary adventurer! Ever stare into your fridge, see those lone shrimp, and think, “One day, my pretties… one day I’ll make something glorious!”? Well, today is that day. And guess what? It’s glorious *for one*. No sharing required. You’re welcome. We’re talking about whipping up a ridiculously tasty, super speedy Shrimp Fried Rice, just for you, in under 15 minutes. Because sometimes, self-love looks like a hot plate of fried rice you didn’t have to share.

Why This Recipe is Awesome

Because let’s be real, sometimes you just want restaurant-quality comfort food without, you know, leaving the house or spending two hours chopping things. This shrimp fried rice for one is your golden ticket. It’s fast, it’s flavourful, and honestly, it’s so easy, even my cat could *almost* follow the instructions (if she had opposable thumbs and an interest in anything besides tuna). Plus, minimal dishes, because who needs that kind of negativity in their life?

It’s perfectly portioned, so no awkward leftovers staring judgmentally at you from the fridge. And **it’s incredibly customizable**, meaning you can toss in whatever sad-looking veggies are hanging out in your crisper. It’s basically adulting with minimal effort and maximum deliciousness.

Ingredients You’ll Need

Gather your edible treasures, fellow foodie!

• 1 cup cooked rice: Day-old is your best friend here. Trust me. Fresh rice can get mushy, and nobody wants sad, clumpy fried rice. If you’ve got a leftover take-out container, you’re already winning.
• 4-6 medium shrimp: Fresh or frozen (just make sure they’re thawed and patted dry, please!). These are the stars of our show, don’t skimp!
• 1 large egg: Your future fluffy, scrambled buddy.
• 2 tbsp mixed frozen peas & carrots: The ultimate lazy person’s veggie combo. No chopping! Score!
• 1-2 cloves garlic: Minced. Because garlic makes everything taste like a warm hug.
• 1 tbsp soy sauce: The OG flavour booster. Use low-sodium if you’re watching your salt intake.
• 1/2 tsp sesame oil: A little goes a long way, like a whisper of deliciousness. Don’t skip this, IMO, it adds so much depth.
• 1 tbsp cooking oil (vegetable, canola, or even butter): For frying. Because everything’s better with a little sizzle.
• Optional: Green onion: Sliced, for garnish. Adds a nice fresh bite and makes it look fancy.

Step-by-Step Instructions

1. Prep Your Players: Mince your garlic, thaw your shrimp (if frozen) and pat them super dry. Beat your egg in a small bowl. Make sure your rice is ready to roll. Having everything prepped before you start cooking is key to fast fried rice success!
2. Heat Things Up: Heat your cooking oil (or butter) in a small non-stick skillet or wok over medium-high heat until it’s shimmering. We want hot and fast!
3. Shrimp Sizzle Time: Add your shrimp to the hot pan. Cook for about 1-2 minutes per side until they turn pink and opaque. **Don’t overcook them!** Nobody likes rubbery shrimp. Remove them from the pan and set aside.
4. Egg Scramble: If needed, add a tiny splash more oil to the pan. Pour in your beaten egg. Let it cook for about 30 seconds, then scramble it with your spatula. Once cooked, break it into smaller pieces and push it to one side of the pan (or remove it and set aside with the shrimp if your pan is small).
5. Veggie & Garlic Fiesta: Add your frozen peas & carrots and minced garlic to the empty side of the pan (or back into the pan if you removed the egg). Sauté for 1-2 minutes until the veggies are slightly tender and the garlic is fragrant.
6. Rice, Rice, Baby: Add your cooked rice to the pan. Break up any clumps with your spatula. Stir everything together, mixing the egg, veggies, and garlic with the rice. Cook, stirring occasionally, for 2-3 minutes until the rice is heated through and slightly toasted.
7. Sauce it Up: Pour the soy sauce and sesame oil directly over the rice mixture. Stir well to combine, ensuring every grain of rice gets some of that glorious flavour.
8. Reunite the Stars: Add your cooked shrimp back into the pan. Toss everything together for another minute or so, just to warm the shrimp through.
9. Serve & Conquer: Transfer your glorious shrimp fried rice to a bowl. Garnish with sliced green onions if you’re feeling fancy. Dig in immediately and bask in your culinary prowess!

Common Mistakes to Avoid

Listen, we’ve all been there. Here are a few pitfalls to dodge on your path to fried rice nirvana:

• Using Freshly Cooked Rice: Rookie mistake! Fresh, hot rice has too much moisture, which makes it clump together and get mushy instead of light and fluffy. **Always use day-old (or even two-day-old!) chilled rice.**
• Overcrowding the Pan: For one serving, this shouldn’t be an issue, but if you’re tempted to double it, resist putting too much in a small pan. You want things to fry, not steam.
• Overcooking the Shrimp: This is a cardinal sin. Shrimp cooks fast. As soon as it’s pink and opaque, it’s done. Any longer and it’ll be tough and chewy.
• Low Heat: Fried rice needs high heat to get that delicious slightly charred, “wok hei” flavour. Don’t be afraid to crank up the flame!

Alternatives & Substitutions

Got a creative itch? Want to use what you have on hand? I get it!

• No Shrimp? No Problem! This recipe is super adaptable. Swap the shrimp for diced chicken (cook it first!), tofu cubes (pan-fry until crispy), or even just make it a veggie fried rice. Your kitchen, your rules!
• Veggie Power-Up: Don’t have peas and carrots? No worries! Toss in some finely diced bell peppers, corn, spinach, or even some leftover cooked broccoli. Just make sure they’re small pieces so they cook quickly.
• Spice it Up: Feeling a little feisty? Add a dash of Sriracha or a pinch of red pepper flakes with the soy sauce for an extra kick.
• Different Rice: Brown rice works too! It just might have a slightly different texture and chewiness, but it’s still delicious.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones).

• Can I use frozen rice?

  You bet! Just make sure it’s fully thawed and fluffed up before it hits the pan. Again, we’re avoiding excess moisture here.

• Is day-old rice really that important?

  **YES, a thousand times yes!** This isn’t just a suggestion; it’s a golden rule of fried rice. Cold, dry, day-old rice is key to getting those separate, perfectly cooked grains instead of a mushy mess. Trust me on this one!

• What if I don’t have sesame oil? Can I skip it?

  You *can*, technically. But why hurt your soul like that? Sesame oil adds such a distinct, nutty aroma and flavour that elevates fried rice. If you don’t have it, the dish will still be tasty, just a little less… “fried rice-y.” Maybe consider investing in a small bottle for next time!

• My shrimp keeps sticking to the pan! What am I doing wrong?

  A few things could be happening: your pan isn’t hot enough, or you’re not using enough oil. Make sure the pan is good and hot, the oil is shimmering, and your shrimp are patted dry. A good non-stick pan helps immensely, too.

• Can I make a bigger batch?

  Totally! This recipe is “for one” for a reason – it scales easily. Just multiply your ingredients and use a larger skillet or wok to avoid overcrowding. And maybe invite a friend, or just enjoy two servings yourself. No judgment here!

Final Thoughts

And there you have it! Your very own, super easy, ridiculously tasty Shrimp Fried Rice for One. Go on, pat yourself on the back. You just adulted with minimal effort and maximum deliciousness. This dish is living proof that you don’t need a sous chef or an hour in the kitchen to make something truly satisfying.

So next time that solo craving hits, you know exactly what to do. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!