Kielbasa and Shrimp Fried Rice

Kielbasa and shrimp are added to our favorite fried rice recipe to make it a “two thumbs up,” kid-approved, hearty as can be skillet meal; perfect for a quick and easy weeknight dinner! This Kielbasa and Shrimp Fried Rice is a keeper.

Okay, let’s just admit it. I’m fried rice obsessed. Ever since I tried my friend Julie’s tips for perfect fried rice, I’ve been making different versions at least once a week.

In case you’re wondering, oh yes, we still love the Fried Rice with Ham and Vegetables that I shared a couple months ago. All three of my kids have declared fried rice to be one of their favorite meals now.

I love shrimp fried rice, as evidenced by this much older recipe. Is it weird to link you to an older recipe that seriously needs an update? (Especially now that I’ve learned just how much better fried rice can be?!)

What fun is blogging if I’m not able to laugh at myself and some less than stellar earlier attempts? And yes, I was pretty proud of my “fried rice” way back when.

A few weeks ago, I had some kielbasa in the refrigerator and shrimp in the freezer calling my name, so this was our latest variation of fried rice. As soon as I tasted it, I knew I needed to share it with you. The kielbasa with the shrimp is my newest favorite fried rice combination.

Kitchen Tip: I use this skillet to make this recipe.

COOK’S NOTE: The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking.

I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that your fried rice won’t be mushy or soft.

5 from 1 vote

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Kielbasa and Shrimp Fried Rice

Kielbasa and shrimp are added to our favorite fried rice recipe to make it a "two thumbs up," kid-approved, hearty as can be skillet meal; perfect for a quick and easy weeknight dinner.

Servings: 5 -6 servings

Ingredients

• 4 cups COLD cooked Jasmine rice
• 3 tablespoons olive oil
• 3 eggs beaten
• 1/4 cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 pound polska kielbasa sausage sliced 1/4-inch thick
• 1/2 pound raw medium shrimp peeled and deveined
• 1/2 cup frozen peas
• 3 green onions sliced thin
• 1/4 - 1/2 teaspoon freshly ground black pepper
• optional: kosher salt only as needed

Instructions

1. Warm a tablespoon of oil in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.
2. Add 1/2 tablespoon of oil to the skillet. Add the kielbasa and toss to coat. Increase heat to medium-high. Spread the sausage across the skillet and let cook for 1-2 minutes until lightly browned. Stir and cook until browned on both sides, about 2 more minutes. Transfer sausage to the plate with the chopped eggs.
3. Add 1/2 tablespoon of oil to the skillet. Add the shrimp in a single layer. Cook for 2 minutes, then turn and increase the heat to high. Cook for 1-2 minutes more, transfer the shrimp to the plate with the sausage and eggs when it's pink and cooked through.
4. Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
5. Add the peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, sausage, shrimp, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!

Notes

The rice for this recipe needs to be completely chilled, so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won't be mushy or soft.

Here are some more fried rice recipes you might like:
Secret Ingredient Ham Fried Rice by The Little Kitchen
Ginger Pineapple Fried Rice by Simply Recipes
{Better Than Take-Out} Fried Rice by Barefeet In The Kitchen
Kimchi and Spam Fried Rice by Serious Eats
Puerto Rican “Fried Rice” by The Noshery