Curry Shrimp Fried Rice Recipe

Name: Curry Shrimp Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry Powder; Ginger Powder (a little goes long); Salt and pepper to taste; 1 egg.; Olive oil.; Garlic 1/2 teaspoon; 1 Teaspoon of butter.; Several spanish olives.; 1 Cup of Frozen Peas (more or less); 1/3 cup of Water (or Chicken Broth- Its all the same to me, you'll only taste shrimp and curry by the time the dish is done); Uncooked Peeled Shrimp (as much or little as you like); Scallion (green onion - as much or little as you like); 2 cups cooked white rice. (salt to taste)

Servings: persons

Curry Powder
Ginger Powder (a little goes long)
Salt and pepper to taste
1 egg.
Olive oil.
Garlic 1/2 teaspoon
1 Teaspoon of butter.
Several spanish olives.
1 Cup of Frozen Peas (more or less)
1/3 cup of Water (or Chicken Broth- Its all the same to me, you'll only taste shrimp and curry by the time the dish is done)
Uncooked Peeled Shrimp (as much or little as you like)
Scallion (green onion - as much or little as you like)
2 cups cooked white rice. (salt to taste)

1
Start by prepping:
2
Chop green onions and seperate the white stalk from the green tops.
3
Finely dice several spanish olives into very small pieces.
4
Chop shrimp into 3-4 pieces depending on size of shrimp. Season shrimp with curry powder, ginger powder, salt and pepper to taste.
5
Make 1 egg scrambled. scramble into very small pieces and set aside.
6
Start by sauteing frozen pees in olive oil along with diced olives at medium heat. add garlic,green onions(white stalk) curry powder and ginger powder to taste. Finish off with the teaspoon of butter and 1/3 cup of water.
7
In a seperate pan (frying pan/Wok) at medium heat add some olive oil just to coat pan and saute shrimp. once turning pink add remaining green onions & cooked egg. Move shrimp mix to one side of pan and add rice to the other.
8
Once the rice is sizzling, add pea mixture to rice and fold shrimp into rice. let rice stir fry for at least 5-7 minutes. add more curry powder to taste or until it has a nice light color but no white is showing.
9
This fried rice is not overwhelmingly curry, but it's your taste, so make it your own.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Curry Powder, Ginger Powder (a little goes long), Salt and pepper to taste, 1 egg., and more.

Yes, Curry Shrimp Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Shrimp Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions