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Easy Shrimp Fried Rice Recipe

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A quick and flavorful shrimp fried rice recipe that balances simplicity and bold homemade taste, perfect for busy weeknights or casual meals.

Ingredients

Scale
  • 12 ounces peeled and deveined medium shrimp, tails removed
  • 3 cups day-old cooked white jasmine or long-grain rice
  • 1 cup frozen peas and carrots mix, thawed
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 2 stalks green onions, thinly sliced
  • Optional: 1 teaspoon freshly grated ginger
  • Optional: pinch of white pepper

Instructions

  1. Prep your ingredients: peel and devein shrimp if needed, thaw peas and carrots, dice onion, mince garlic, and beat eggs.
  2. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Cook shrimp until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
  3. Add remaining 1 tablespoon vegetable oil to the pan. Sauté onions and garlic until fragrant and softened, about 2 minutes. Push veggies to the side and scramble beaten eggs until just cooked.
  4. Break up clumps in cold rice and add to the pan. Stir and cook until rice is heated through and slightly crispy on the bottom, about 5-6 minutes. Add soy sauce, sesame oil, and white pepper if using. Stir to coat evenly.
  5. Return shrimp, peas, and carrots to the pan. Toss everything together and heat through for 2 minutes. Sprinkle sliced green onions on top before serving.

Notes

Use day-old rice for best texture to avoid mushy fried rice. Cook shrimp quickly to prevent rubberiness. Keep heat high and stir often to get slightly crispy rice and avoid burning. Optional ginger and white pepper add extra flavor. For gluten-free, substitute soy sauce with tamari. Leftovers keep well for up to 3 days refrigerated.

Nutrition

Keywords: shrimp fried rice, easy fried rice, quick dinner, weeknight meal, stir-fry, homemade fried rice, shrimp recipe