Shrimp Fried Rice
Ditch the takeout menu and cook up this Shrimp Fried Rice instead. Not only is it more wholesome than takeout, but it’s faster and tastes better too. You’ll be the weeknight hero with this mouth-watering Shrimp Fried Rice recipe that’ll have dinner on the table in only 20 minutes.
Shrimp Fried Rice
Once you try this Shrimp Fried Rice, you might toss out all your takeout menus for good. Crispy bits of rice, juicy and tender shrimp, and the bright taste of fresh veggies make this recipe infinitely crave-able.
It’s easy to put together in a pinch but tastes so good you’ll want to add it to your regular dinner rotation. Plus, the whole stir-fry comes together in one skillet, which means less mess and fewer dishes.
It’s the perfect solution to a busy weeknight meal and uses ingredients you probably already have in your kitchen. So make use of that leftover rice and toss in any extra veggies sitting in your fridge from the week. This recipe is effortless to customize based on what you have on hand.
How To Make Shrimp Fried Rice
Cook the shrimp. Add raw, cleaned, and deveined shrimp to a large non-stick skillet with a tablespoon of cooking oil. Season then cook the shrimp over medium heat until they’re an opaque pink color and fully cooked. Set aside.
Sauté the veggies. Then, add the remaining cooking oil and sauté your veggies in that same skillet. Cook the onions first, then add the carrots and finish by briefly sautéing the ginger and garlic until fragrant.
Incorporate the rice. Add the rice to the mix, and cook for an additional 2-3 minutes until heated through and beginning to crisp.
Add an egg. Push the rice and veggie mixture to the sides of the skillet to create a well in the center. Then, crack an egg in the middle and stir to scramble. Once the egg is cooked, mix it into the rice and vegetables in the skillet.
Flavor the mixture. Next, add any super quick cooking produce, like peas and bean sprouts, then flavor the mixture with your sauces, vinegars, and oils. Mix to coat and combine.
Reintroduce the shrimp and heat through. Finally, add the cooked shrimp back to the mix. Let the mixture cook for an additional 1-2 minutes until everything is hot and all the flavors have melded together.
It’s so simple to customize this recipe based on whatever you have on hand. No matter what combination of ingredients you use, it will be delicious.
- Use leftover rice or quick-cooking rice to make this recipe a no-brainer. Regular short-grained white rice works, but aromatic varieties like Jasmine or Basmati will kick this recipe up a notch.
- This recipe calls for onions, carrots, and peas, but you can get creative with the veggies. Kimchi, scallions, sweet or hot peppers, mushrooms, or any other produce you have lying around can get incorporated into this recipe. I’ve even added pineapple to this stir-fry for a Thai-inspired take.
- I use a mixture of soy sauce, rice vinegar, and sesame oil to flavor this fried rice, but you could try teriyaki sauce or gochujang instead.
Tips & Tricks
- Don’t toss in all your veggies at once. The harder the vegetable is, the longer it takes to cook. So, start by adding the hardest veggies and then add softer produce as the cooking continues. For example, potatoes would go first, then peppers and onions, then zucchini, and lastly, ginger and garlic.
- Take it a step further with some toppings. Garnish the finished Shrimp Fried Rice with scallions, kimchi, or a drizzle of spicy mayo.
- Store your leftovers for lunch or meal prep. Package any leftovers into an airtight container. It’ll keep in the fridge for 1-2 days. To reheat, either microwave or quickly sauté the leftover on the stovetop.
Round out dinner by pairing Shrimp Fried Rice with a lighter side dish. This Asian Cucumber Salad is refreshing and just as simple as the main course. However, if you prefer a bit of a kick to your food, you must try this Korean Cucumber Kimchi. Both options will bulk up a healthy, wholesome, and exciting weeknight dinner that’s sure to satiate everyone at the table.
Try these other Asian-inspired recipes that are even better than takeout!
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Get the Recipe: Shrimp Fried Rice Recipe
- 2 tablespoons canola or vegetable oil
- 1 lb peeled and deveined shrimp
- 1 cup diced onion
- 1 cup finely diced carrot
- 2 garlic cloves, minced
- 1 teaspoon peeled and minced fresh ginger
- 3 cups cooked white rice
- 1 large egg
- 1/2 cup frozen peas, thawed
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1 skillet
- Heat 1 tablespoon oil in a large non-stick skillet or wok over high heat. Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.
- Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes.
- Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant.Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
- Push the rice to the sided of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
- Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
- Stir in the shrimp and cook for an additional minute to warm through.Serve immediately topped with chopped scallions, if desired.
6 Comments on “Shrimp Fried Rice”
Kellie, I am allergic to shrimp (any shellfish), can any other meat / fish be used?
Yes! Absolutely! I’ve made this with leftover chicken and pork, too. It’s fantastic!
Thank you for that recipe.Sure was and is so good.Mmm Mmm
Made your easy shrimp fried rice today,and it is delicious, will be making it again, and sharing your recipe. Thanks
Thank you so much! I’m so happy you liked it!