Shrimp Fried Rice

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Why You’ll Love This Recipe

I absolutely love making Shrimp Fried Rice because it’s quick, flavorful, and the perfect way to turn leftover rice into a satisfying meal. The juicy shrimp, combined with crispy vegetables, fluffy eggs, and savory soy sauce, creates a balanced and delicious dish in every bite. It’s a great one-pan meal that’s easy to prepare on busy weeknights and customizable depending on what I have on hand. Whether I’m craving takeout or cooking for guests, this homemade version always hits the spot—and it’s fresher, healthier, and just as tasty as what you’d get at a restaurant.

Ingredients

• 2 tablespoons vegetable oil (divided)

• 1/2 pound (225g) raw shrimp, peeled and deveined

• 2 eggs, lightly beaten

• 3 cups cooked white rice (preferably cold, day-old rice)

• 1 cup frozen mixed vegetables (peas, carrots, corn)

• 2–3 green onions, sliced

• 2 garlic cloves, minced

• 3 tablespoons soy sauce (or to taste)

• 1 teaspoon sesame oil (optional)

• Salt and pepper, to taste

• Lime wedges or chili flakes (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Shrimp:

1. Heat Oil: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

2. Cook the Shrimp: Add the shrimp and season lightly with salt and pepper. Cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.

Scramble the Eggs:

3. Scramble the Eggs: In the same skillet, add a bit more oil if needed. Pour in the beaten eggs and scramble quickly until just cooked. Remove and set aside with the shrimp.

Stir-Fry the Rice:

4. Sauté Garlic and Veggies: Add the remaining tablespoon of oil, then sauté the garlic for 30 seconds. Add the mixed vegetables and cook for 2–3 minutes until tender.

5. Add the Rice: Stir in the cold cooked rice, breaking up any clumps. Cook for 2–3 minutes until the rice is heated through and starting to crisp up.

6. Season: Add soy sauce and sesame oil (if using). Mix well so the rice is evenly coated.

Combine Everything:

7. Add Back the Shrimp and Eggs: Return the cooked shrimp and scrambled eggs to the pan. Stir everything together gently until well combined and heated through.

8. Add Green Onions: Stir in the sliced green onions and cook for another 30 seconds.

Serve:

9. Serve Hot: Serve immediately, with optional lime wedges or chili flakes for extra flavor.

Servings and Timing

This recipe serves 3–4. Prep time is about 10 minutes, and cooking time is 15–20 minutes, so the total time is around 30 minutes.

Variations

If I want to change it up, I sometimes add chopped pineapple for a sweet twist or use cauliflower rice for a low-carb version. You can also swap shrimp for chicken, beef, or tofu. For extra heat, I add a spoonful of chili paste or sriracha.

Storage/Reheating

Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to keep it from drying out. You can also microwave it for 1–2 minutes.

FAQs

Can I use frozen shrimp?

Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.

Why is cold rice better for fried rice?

Cold, day-old rice is drier and less sticky, making it easier to stir-fry and get that perfect texture without turning mushy.

Can I make this dish ahead of time?

Yes! Shrimp fried rice reheats well and can be made in advance for easy meal prep.

What kind of rice works best?

Long-grain white rice like jasmine or basmati works great. Short-grain rice tends to be stickier, which can be harder to fry evenly.

Can I make this dish without soy sauce?

Yes, you can substitute soy sauce with tamari for a gluten-free version or use coconut aminos for a slightly sweeter, soy-free alternative.

Conclusion

Shrimp Fried Rice is a flavorful, versatile dish that’s quick to prepare and always satisfying. It’s the perfect way to use up leftover rice and ingredients from your fridge, while still delivering that delicious takeout-style flavor. With tender shrimp, fluffy rice, and crunchy veggies, this recipe is a go-to favorite that I can whip up any night of the week. Try it once, and I guarantee it’ll be part of your regular dinner rotation!

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