This quick and easy homemade Shrimp Fried Rice With Zucchini and Mushrooms is packed full of delicious shrimp, veggies and egg and is so much better than any take-out fried rice I’ve ever had!
This recipe was inspired by two things. One is the fact that I still have zucchini in my garden to use. Two is my favorite Japanese hibachi: shrimp, fried rice with egg, and stir-fried mixed vegetables – zucchini, mushrooms, carrots, and onions. Yum!
I’ve actually been craving hibachi quite a bit lately. It’s probably been a couple of years since we’ve gone for it (one of the “disadvantages” of moving to the country – no hibachi anywhere nearby). I sure do miss it!
So in an effort to satisfy my cravings and use up some more of that zucchini (note to self: next year…just one plant, okay?), I decided to make a fried rice that combined all of those yummy hibachi flavors into one simple dish.
Oh, yeah, baby!!
This fried rice was quick (ready in about 30 minutes), easy, and so good that I couldn’t wait to share it with you all! It tastes just like if I took everything on the plate from my favorite hibachi dinner and mixed it all together!
And I am not kidding when I say that this is better than any takeout fried rice I’ve ever had. The flavor is all there, and there is no skimping on the tender shrimp, fluffy eggs, or crisp-tender vegetables!
Ingredients you need:
- Vegetable oil
- Salt and pepper
- Green onions
- Soy sauce (low-sodium)
- Oyster sauce
- Rice (cooked and chilled)
- Sesame oil
- Sesame seeds (optional)
Here’s a look at how to make it:
Tips & Tidbits:
- You have to make the rice ahead of time! Cook it and refrigerate it at least 6 to 8 hours ahead of time or – even better – the day before. This will ensure that your fried rice has that wonderful fluffy, slightly chewy texture with nicely separated grains. If you use just-cooked rice, it will be wet and mushy.
- If you have an Instant Pot, use it to cook your rice…so quick and easy, and perfect every time!
- Prep the veggies and all other ingredients before you start cooking because this dish comes together super fast!
- I definitely recommend using a large nonstick pan (I use a 12-inch). A nonstick or well-seasoned wok would also work very well if you have one!
- Lightly season your vegetables and shrimp with salt and pepper so that they are not bland, keeping in mind that the soy sauce and oyster sauce will add some saltiness to the dish as well.
- Not into shrimp? Use bite-sized pieces of chicken or pork or steak. Because these take longer to cook than shrimp and you don’t want to overcook the veggies, cook the meat on its own first after you cook the eggs. Set it aside while you cook the vegetables. Then add it at the end when you add the eggs.
- Or you could just make a veggie fried rice!
- Use whatever veggies you have on hand or whatever you like! You could even keep it super simple and more like Chinese fried rice by using just onions and some frozen peas and carrots.
If you’ve got some leftover rice to use, I think fried rice is definitely the best way to use it! It’s a quick, easy, versatile, and absolutely delicious dinner or lunch.
It’s so good that it’s worth cooking up a batch of rice just so you can make it!
I hope you try this recipe for Shrimp Fried Rice With Zucchini and Mushrooms and love it as much as I do. Thanks for visiting today!
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Shrimp Fried Rice With Zucchini and Mushrooms
- 2½ tablespoons vegetable oil, divided
- 4 large eggs, lightly beaten
- salt and pepper, to taste
- 2 cups chopped zucchini, I do quarter-moons about ⅛ inch thick
- 8 ounces fresh mushrooms, quartered
- 1 cup thinly sliced carrots, about ⅛ inch thick
- 2 cups chopped onion, about ½-inch pieces
- 1 pound shrimp (20/25 per pound), fresh or frozen (thawed if frozen), peeled, deveined, and tails removed
- 2 large cloves garlic, minced
- ½ cup sliced green onions
- 4 cups cooked and chilled long grain white rice
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- sesame seeds, optional, for garnish
- In a large nonstick skillet (I use a 12-inch) or wok, heat ½ tablespoon of the vegetable oil over medium-high heat. Season the eggs lightly with salt, add them to the pan, and scramble just until cooked through. Remove the eggs from the pan to a plate and set aside.
- Add an additional tablespoon of vegetable oil to the pan. Add the zucchini, mushrooms, carrots, and onions. Season lightly with salt and pepper. Stir-fry just until the vegetables begin to soften a little, about 4 to 5 minutes. Note: The vegetables will continue to cook in the next steps, so don't worry if you think they're too firm at this point.
- Add the shrimp to the pan; season lightly with salt and pepper. Stir-fry just until the shrimp turns pink and is cooked through, about 4 to 5 minutes.
- Add the remaining tablespoon of vegetable oil to the pan along with the garlic, green onions, soy sauce, oyster sauce, and rice. Stir-fry for another 3 to 4 minutes to fry the rice.
- Turn off the heat and add the scrambled eggs and sesame oil; stir to combine. Taste and adjust seasoning/add more soy sauce if needed.
- If desired, garnish with a sprinkle of sesame seeds; serve immediately.
- You must cook and chill the rice ahead of time (at least 6 to 8 hours or the day before) in order for your fried rice to have that fluffy, slightly chewy texture and nicely separated grains. If you use just-cooked rice, your fried rice will be wet and mushy.
- Prep all of your veggies and other ingredients before you start cooking because this dish cooks very fast!
- When seasoning your eggs, vegetables and shrimp with salt and pepper (which you definitely want to do so that every layer of the dish tastes good), keep in mind that the soy sauce and oyster sauce will add some saltiness to the dish as well.