This Shrimp Fried Rice is a quick, satisfying dish packed with tender shrimp, fluffy rice, colorful vegetables, and savory seasonings. It’s perfect for busy weeknights or whenever you’re craving a homemade takeout-style meal that comes together in one pan.
Why You’ll Love This Recipe
This recipe is fast and convenient, making it ideal for weeknight dinners. It uses simple pantry ingredients and transforms leftover rice into a flavorful, satisfying meal. The shrimp cook quickly and add a delicious seafood flavor, while the combination of soy sauce, sesame oil, and garlic creates a rich, savory taste. It’s also versatile, allowing you to customize the vegetables or adjust the seasoning to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice (preferably day-old and chilled)
1 lb (450 g) shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup frozen peas and carrots
1 small onion, finely chopped (about 1/2 cup)
3 garlic cloves, minced
3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional)
2 tablespoons vegetable oil, divided
1 teaspoon sesame oil
2 green onions, chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Directions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add a small drizzle of oil if needed. Pour in the lightly beaten eggs and scramble gently until just set. Remove the eggs and set aside with the shrimp.
Add the remaining tablespoon of vegetable oil to the skillet. Sauté the chopped onion for 1–2 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the frozen peas and carrots. Cook for 2–3 minutes until heated through and tender.
Add the cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 2–3 minutes until the rice is heated through and lightly toasted.
Return the cooked shrimp and scrambled eggs to the skillet. Stir to combine.
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Season with salt and black pepper. Toss everything together until evenly coated and heated through.
Garnish with chopped green onions and serve immediately.
For a spicier version, add 1/2 teaspoon of chili flakes or a drizzle of hot sauce while stir-frying the rice.
You can substitute the shrimp with diced chicken, beef strips, or tofu for a different protein option.
Add extra vegetables such as diced bell peppers, mushrooms, snap peas, or corn for additional texture and nutrition.
For a slightly smoky flavor, let the rice sit undisturbed for a minute in the pan to develop a light crisp on the bottom before stirring.
Use brown rice instead of white rice for a whole-grain alternative with a nuttier flavor.
Storage/Reheating
Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days.
To reheat, warm it in a skillet over medium heat with a small splash of water or oil to prevent dryness. Stir occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each interval for even heating.
If freezing, allow the rice to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use freshly cooked rice instead of day-old rice?
Yes, but freshly cooked rice tends to be softer and may become mushy. If using fresh rice, spread it out on a tray and let it cool completely before stir-frying.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp become firm and tightly curled.
Can I make this recipe without oyster sauce?
Yes, the oyster sauce is optional. The fried rice will still be flavorful with just soy sauce and sesame oil.
What type of rice works best?
Long-grain white rice such as jasmine rice works especially well because the grains stay separate after cooking.
Can I make this dish ahead of time?
Yes, you can prepare it in advance and refrigerate it. Reheat just before serving for best results.
How can I prevent the rice from sticking to the pan?
Make sure your pan is hot before adding the rice and use enough oil to lightly coat the surface.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure your oyster sauce is also gluten-free.
Can I add more protein?
Yes, you can increase the shrimp quantity to 1 1/2 pounds or add another protein like diced chicken or tofu.
Why does my fried rice taste bland?
It may need more soy sauce, salt, or sesame oil. Adjust seasoning gradually and taste as you go.
Can I use pre-cooked shrimp?
Yes, but add them at the end just to heat through, as they are already cooked and can become rubbery if overcooked.
Conclusion
Shrimp Fried Rice is a simple yet flavorful dish that turns basic ingredients into a satisfying meal. With tender shrimp, savory rice, and colorful vegetables, it delivers both taste and convenience. Whether served as a main course or a side dish, this recipe is sure to become a reliable favorite in your kitchen.
This Shrimp Fried Rice is a quick, one-pan meal packed with tender shrimp, fluffy rice, colorful vegetables, and savory Asian-inspired seasonings. It’s perfect for busy weeknights and tastes just like your favorite takeout.
Ingredients
2 cups cooked rice (preferably day-old and chilled)
1 lb (450 g) shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup frozen peas and carrots
1 small onion, finely chopped (about 1/2 cup)
3 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 tablespoons vegetable oil, divided
1 teaspoon sesame oil
2 green onions, chopped
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, scramble the beaten eggs until just set. Remove and set aside with shrimp.
Add remaining tablespoon of oil. Sauté onion for 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Add peas and carrots and cook 2–3 minutes until heated through.
Stir in cooked rice, breaking up clumps. Stir-fry 2–3 minutes until heated and lightly toasted.
Return shrimp and eggs to the skillet and mix well.
Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Toss until evenly coated and heated through.
Garnish with chopped green onions and serve immediately.
Notes
Day-old rice works best to prevent mushy texture.
Do not overcook shrimp to avoid rubbery texture.
Let rice sit briefly in the pan for light crisping before stirring.
