Shrimp fried rice is a quick, delicious, and satisfying dish made by stir-frying shrimp with rice, eggs, veggies, and savory sauces. It’s one of those go-to comfort meals that you can make with leftovers or fresh ingredients, all in one pan. Whether you’re a busy parent needing a 20-minute dinner or someone just craving a hearty bowl of flavor-packed rice, this recipe has you covered. It’s flexible, easy to personalize, and great for beginner cooks. Plus, it brings restaurant-quality taste to your home kitchen — without the takeout wait.
Quick Facts
A brief overview of this tasty dish:
| Course | Main Course |
|---|---|
| Cuisine | Chinese-American |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 10 minutes |
| Calories | Approx. 430 per serving |
Equipment Needed
Cooking shrimp fried rice is simple, but having the right tools makes it even easier. Here’s what you’ll need:
- Wok or Large Skillet: A wok is ideal for stir-frying, but a non-stick or stainless-steel skillet works too.
- Spatula or Wooden Spoon: For flipping and stirring everything evenly.
- Cutting Board and Sharp Knife: To prep the shrimp and vegetables.
- Mixing Bowls: Useful for holding the prepped ingredients separately.
- Measuring Cups and Spoons: For accurate ingredient amounts.
- Colander: To rinse the shrimp and veggies if needed.
- Paper Towels: To pat the shrimp dry for better searing.
Ingredients
Here’s everything you’ll need to make flavorful shrimp fried rice:
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 pound medium shrimp, peeled and deveined
- 3 cups cooked jasmine rice (cold, day-old is best)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots (thawed)
- ½ cup chopped green onions
- 2–3 garlic cloves, minced
- 3 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- 1 teaspoon sesame oil (for finishing)
- Salt and pepper to taste
Instructions
Let’s get cooking! Follow these simple steps:
- Prep the Shrimp: Pat shrimp dry with a paper towel. Season lightly with salt and pepper.
- Scramble the Eggs: Heat 1 tablespoon of oil in your wok or skillet over medium heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Cook the Shrimp: Add another tablespoon of oil to the pan. Sauté shrimp for 2–3 minutes or until pink and cooked through. Remove and set aside.
- Sauté Aromatics: Add garlic and green onions to the pan. Stir for 30 seconds until fragrant.
- Add Veggies: Toss in peas and carrots. Stir-fry for 2–3 minutes until heated through.
- Mix In Rice: Add the cold rice, breaking up any clumps with your spatula. Cook for 2–3 minutes.
- Add Sauces: Pour in soy sauce, oyster sauce, and drizzle of sesame oil. Stir until rice is evenly coated.
- Finish Up: Return eggs and shrimp to the pan. Toss everything together and heat for another minute.
- Serve Hot: Garnish with extra green onions if desired.
Essential Note:
Always use cold, day-old rice. Fresh rice is too moist and sticky, which makes the fried rice mushy. Let it chill in the fridge uncovered for a few hours or overnight. This gives you the perfect texture — firm grains that soak up flavor without becoming soggy.
