If you crave that irresistible blend of plump shrimp, savory veggies, tender eggs, and perfectly seasoned, slightly crisp rice, Shrimp Fried Rice is about to become your go-to dinner. This vibrant one-pan wonder is faster than takeout—and oh-so-satisfying when made at home!
Why You’ll Love This Recipe
- Lightning-quick and easy: You can whip up dazzling Shrimp Fried Rice in under 30 minutes, from start to finish—faster than delivery!
- Incredibly satisfying flavors: Plump shrimp, savory scrambled eggs, and a kiss of sesame oil come together for a flavor-packed meal everyone loves.
- Loaded with color and texture: Each bite brings crispy-tender veggies, soft rice, and juicy shrimp for the perfect mouthful every time.
- Totally customizable: Whether you want to up the veggies or swap in brown rice, this Shrimp Fried Rice adapts effortlessly to your cravings.
Ingredients You’ll Need
What makes this Shrimp Fried Rice such a weeknight winner? It’s all about simple, accessible ingredients that each bring something special to the party! Here’s a closer look at each key player and a few tips for making them shine.
- Shrimp (peeled and deveined): Go for medium or large—just be careful not to overcook for tender, juicy bites.
- Cooked rice (white or brown): Day-old rice works best for that irresistible fried rice texture; if you only have fresh, chill it for an hour first.
- Sesame oil: A little goes a long way for that distinctive toasty aroma and nutty flavor.
- Canola oil: Perfect for its high smoke point, ensuring beautiful searing on the shrimp.
- Frozen peas and diced carrots blend: These are classic for color and crunch—no need to thaw!
- Canned sweet corn: Adds pops of sweetness and a sunny color contrast.
- Green onions: Both garnish and flavor-booster, they brighten each bite.
- Garlic cloves: Four cloves give plenty of punch; mince them finely for even cooking.
- Large eggs: Lightly beaten, they transform into silky scrambled strands tucked throughout the rice.
- Low-sodium soy sauce: This adds deep, savory umami without making things too salty.
- Rice wine: Provides subtle complexity and melds flavors together beautifully.
- Salt and pepper: Optional—taste at the end and adjust only as needed.
Variations
The best part about Shrimp Fried Rice? You can endlessly tweak it to fit your mood or pantry. Here are some tried-and-true ways to shake things up—and feel free to make it your own as you go!
- Swap the protein: Try diced chicken, tofu, or even leftover roast pork instead of shrimp.
- Go extra veggie: Stir in edamame, bell peppers, baby spinach, or whatever you have on hand for more color and nutrition.
- Make it spicy: Toss in a pinch of crushed red pepper flakes, sriracha, or diced jalapeños for extra heat.
- Low-carb option: Substitute half (or all) of the rice for cauliflower rice to keep things lighter.
How to Make Shrimp Fried Rice
Step 1: Sear the Shrimp
Start by heating your canola oil in a large non-stick skillet or wok over medium-high heat. As soon as the oil shimmers, add the peeled and deveined shrimp. Cook for about five minutes—just until they’re golden-brown and opaque. Don’t overcrowd the pan and avoid overcooking for the juiciest shrimp. Remove with a slotted spoon and set aside.
Step 2: Sauté Aromatics and Veggies
In the same skillet, drizzle in the sesame oil and drop in the minced garlic. Stir constantly for about 30 seconds—that fragrance will be incredible! Next, toss in the peas, carrots, corn, and green onions. Sauté everything for about 2 minutes, just until the veggies begin to soften and the colors pop.
Step 3: Scramble the Eggs
Push the veggies to one side of your skillet, giving yourself space to pour in the lightly beaten eggs. Let them set for a few seconds, then gently scramble, stirring as needed, until just cooked through but still tender. Combine with the veggies.
Step 4: Bring It All Together
Add the cooked shrimp back to the pan, followed by your rice. Pour over the soy sauce and rice wine, then stir-fry everything together for another two minutes. The rice should absorb all those incredible flavors, and everything gets heated through. Taste and add salt or pepper if desired, then serve piping hot!
Pro Tips for Making Shrimp Fried Rice
- Rice Matters Most: Use chilled, day-old rice to get distinct, crispy grains—fresh rice can make your fried rice mushy.
- High Heat is Key: Stick with medium-high to high heat throughout for that true stir-fry flavor and caramelized bits.
- Don’t Crowd Your Pan: If making a double batch, cook in batches—an overcrowded skillet leads to steaming, not frying.
- Prep Everything First: Have all your ingredients measured and ready to go—Shrimp Fried Rice moves fast once the pan is hot!
How to Serve Shrimp Fried Rice
Garnishes
Bring your Shrimp Fried Rice to life with the finishing touches! A sprinkling of thinly sliced green onions and toasted sesame seeds adds both color and bite. For a little zing, try a light drizzle of sriracha or chili oil, or toss on a handful of fresh cilantro for a lively pop of green.
Side Dishes
This dish is a meal on its own, but if you’d like to round out the table, serve your Shrimp Fried Rice with steamed broccoli, miso soup, or a crisp Asian-style cucumber salad. These sides brighten the meal and add freshness alongside every flavorful bite.
Creative Ways to Present
For a fun twist, serve Shrimp Fried Rice in pineapple bowls for a tropical touch or ladle it into small bowls for a party appetizer—complete with tiny forks or chopsticks! Bento boxes make lunch-time presentation extra cute and portable.
Make Ahead and Storage
Storing Leftovers
Store any leftover Shrimp Fried Rice in an airtight container in the refrigerator. It keeps well for up to three days, making it perfect for easy lunches or speedy dinners throughout the week.
Freezing
If you decide to freeze your Shrimp Fried Rice, allow it to cool completely before transferring to freezer-safe bags or containers. Squeeze out as much air as possible, and enjoy within one month for best texture and flavor.
Reheating
To bring leftovers back to life, reheat on the stove over medium heat, stirring often until hot. You can add a splash of water or soy sauce to help loosen things up. The microwave works, too—just cover and heat in 30-second bursts, stirring between each to avoid overcooking the shrimp.
FAQs
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Can I use frozen shrimp for Shrimp Fried Rice?
Absolutely! Frozen shrimp work beautifully—just thaw thoroughly, pat dry to prevent excess moisture, and cook as directed for best texture.
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What’s the best type of rice for fried rice?
Day-old, cooked white rice (long grain or jasmine) is ideal, as it’s drier and won’t clump, but brown rice is a great, nutty option too. Avoid freshly steamed rice—it’s too moist for frying.
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Can I make Shrimp Fried Rice without eggs?
Of course! If you need to skip the eggs, simply leave them out or replace with a plant-based scramble for a vegan twist—your fried rice will still taste delicious.
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How do I prevent my fried rice from turning soggy?
The key is to use chilled, day-old rice and to stir-fry over high heat. Avoid too much sauce and be sure not to overcrowd the pan—give everything room to sizzle!
Final Thoughts
There’s a real joy in making Shrimp Fried Rice at home—it’s comforting, quick, and packed with flavor in every forkful. Grab those fresh ingredients, fire up your wok, and treat yourself to a dish that’s better than takeout. I hope this recipe finds a spot in your regular rotation—your taste buds will thank you!
PrintShrimp Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A delicious and easy recipe for Shrimp Fried Rice that is perfect for a quick weeknight meal. This flavorful dish combines tender shrimp, colorful vegetables, fluffy rice, and savory seasonings for a satisfying one-pan meal.
Ingredients
Main Ingredients:
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 2 pounds shrimp, peeled and deveined
- 1 1/2 cups frozen peas and diced carrots blend (no need to thaw)
- 1 cup canned sweet corn, drained
- 1/2 cup green onions, chopped
- 4 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice, white or brown
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine
- Salt and pepper, optional and to taste
Instructions
- Cook Shrimp: In a large non-stick skillet or wok over medium-high heat, add canola oil. Once hot, add shrimp and cook for about 5 minutes until golden-brown. Remove shrimp and set aside.
- Prepare Vegetables: In the same skillet, add sesame oil and minced garlic. Cook for 30 seconds. Add peas, carrots, corn, and green onions. Cook for about 2 minutes until vegetables begin to soften.
- Scramble Eggs: Push vegetables to one side of the skillet. Add beaten eggs to the other side and scramble, stirring as necessary.
- Combine Ingredients: Add shrimp back to the skillet along with rice. Drizzle with soy sauce and rice vinegar. Stir to combine and cook for about 2 minutes until shrimp is heated through.
- Serve: Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 290mg
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