Shrimp fried rice is a quick, flavorful dish combining succulent shrimp, fluffy rice, vegetables, and savory seasonings, all stir-fried to perfection. It’s a perfect weeknight dinner or tasty meal prep option.
Why You’ll Love This Recipe
- Uses simple ingredients you probably have on hand
- Ready in about 30 minutes—fast and easy
- Customizable with your favorite veggies and proteins
- Balanced with protein, carbs, and veggies in one dish
- Great for using leftover rice and reducing food waste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (preferably day-old for best texture)
- Shrimp, peeled and deveined
- Eggs
- Mixed vegetables (peas, carrots, corn, bell pepper, onion)
- Garlic and ginger
- Green onions
- Soy sauce
- Sesame oil
- Vegetable oil or other neutral oil
- Salt and pepper
Directions
- Prepare ingredients: Chop vegetables and green onions; beat eggs lightly.
- Cook shrimp: Heat oil in a wok or large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque (~2-3 minutes). Remove and set aside.
- Scramble eggs: Add a bit more oil if needed; pour in eggs and scramble until just set. Remove and set aside.
- Stir-fry vegetables: Add vegetables, garlic, and ginger to the pan; cook until tender-crisp (~3-4 minutes).
- Add rice: Break up rice with a spoon and add to the pan; stir-fry until heated through and starting to brown slightly.
- Combine everything: Return shrimp and eggs to the pan. Add soy sauce and sesame oil; toss to combine and heat through.
- Finish: Stir in green onions. Adjust seasoning with salt, pepper, or extra soy sauce as needed.
- Serve hot.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15–20 minutes
- Total time: 25–30 minutes
Variations
- Swap shrimp for chicken, pork, tofu, or mixed seafood
- Use different vegetables like broccoli, snap peas, or mushrooms
- Add a splash of oyster sauce or fish sauce for deeper umami
- Stir in chopped fresh herbs like cilantro or basil for freshness
- Spice it up with chili flakes or Sriracha
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days
- Freeze: Freeze in portions for up to 2 months; thaw before reheating
- Reheat: Warm in a skillet or microwave until heated through, adding a splash of water if dry
FAQs
Can I use freshly cooked rice?
Yes, but day-old rice works best as it’s dryer and less sticky.
How do I prevent soggy fried rice?
Use cold, leftover rice and avoid overcrowding the pan to get better texture.
Can I make this vegan?
Yes, omit shrimp and eggs; add tofu or extra veggies and use soy sauce or tamari.
What’s the best oil for frying?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work well.
Can I prepare ingredients ahead?
Yes, chop veggies and peel shrimp ahead for faster cooking.
How do I get the best flavor?
Use good-quality soy sauce and add aromatics like garlic and ginger.
Can I add pineapple or cashews?
Yes, those add a nice sweetness and crunch to the dish.
How spicy is it?
It’s mild by default but can be spiced up with chili or hot sauce.
Should I cover the pan while cooking?
No, keep the pan uncovered to allow moisture to evaporate and rice to fry properly.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan.
Conclusion
Shrimp fried rice is a quick, tasty, and balanced dish that’s perfect for using leftovers and feeding the family on busy nights. Customize it your way with your favorite veggies and seasonings for a delicious homemade meal any day of the week.
Print
Shrimp Fried Rice Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3–4 servings 1x
- Category: Main
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Fat
Description
Quick and flavorful shrimp fried rice with tender shrimp, vegetables, and fluffy rice stir-fried in a savory soy sauce.
Ingredients
- 2 cups cooked and chilled jasmine rice
- 1/2 lb (225 g) shrimp, peeled and deveined
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
- Add remaining oil to the pan. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
- Add frozen peas and carrots; cook for another 2 minutes until heated through.
- Push vegetables to one side of the pan and pour beaten eggs into the other side. Scramble eggs until just set.
- Add the cooked rice to the pan, breaking up any clumps. Stir-fry everything together.
- Return shrimp to the pan. Add soy sauce and oyster sauce, mixing well to evenly coat.
- Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
- Remove from heat and stir in sliced green onions.
- Serve hot, optionally garnished with extra green onions or sesame seeds.
Notes
- Use day-old rice for best texture to avoid mushy fried rice.
- Feel free to add other vegetables like bell peppers or bean sprouts.
- Adjust soy sauce to taste for saltiness.
- For extra flavor, add a splash of sesame oil at the end.
- Leftovers store well in the fridge for 2-3 days and reheat quickly in a skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg