I often get home later than planned, open the fridge, and make this Shrimp Fried Rice Recipe because it feels like a small rescue meal that comes together fast, tastes like something from a favorite takeout spot, and cleans out leftovers into something the whole family actually eats.
Why You’ll Love It
This recipe is a weekday winner because it’s quick, forgiving, and uses ingredients you likely already have. It works as a solo dinner, a family meal, or a way to upgrade last night’s rice. The timing is tight so you can finish while the kettle boils, and picky eaters usually ask for seconds.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 3 cups cooked and chilled jasmine rice (day-old if possible)
- 12 oz raw shrimp, peeled and deveined (about 340 g)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots, thawed
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil or neutral oil, divided
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- Salt and black pepper to taste
Instructions
- Prep ingredients first so cooking moves fast, thaw the peas and carrots and pat the shrimp dry, keep rice clumped but loose with a fork.
- Heat a large nonstick skillet or wok over medium high heat, add 1 tablespoon oil and swirl.
- Add shrimp, season lightly with salt and pepper, cook 1 to 2 minutes per side until just opaque, remove shrimp to a plate.
- Add remaining tablespoon oil to the pan, add onion and cook 2 minutes until translucent, add garlic and cook 30 seconds until fragrant.
- Push onion and garlic to one side, pour beaten eggs into the cleared space, scramble quickly until just set then mix with the aromatics.
- Add rice, breaking up any clumps, toss to combine and let it sit a minute to get slightly toasted, about 2 minutes.
- Stir in peas and carrots, soy sauce, oyster sauce if using, and sesame oil, toss to coat evenly and heat through.
- Return cooked shrimp to the pan, add sliced scallions, taste and adjust seasoning with salt and pepper, serve immediately.
Recipe Variations
- Garlic Chili Shrimp Fried Rice Swap regular soy for low sodium and add 1 teaspoon sambal oelek or chili paste for a spicy kick.
- Pineapple Shrimp Fried Rice Add 1 cup diced pineapple and 2 tablespoons chopped cilantro for a sweet tang and bright finish.
- Low Carb Version Replace rice with cauliflower rice, stir fry a little longer to remove moisture and use the same seasonings.
- Vegetarian Swap shrimp for firm tofu cubes, press and pan sear until golden before adding to the rice.
Make Ahead: Cook the rice and cool it completely, store in the fridge up to 2 days. Peel and devein shrimp up to 24 hours ahead and keep covered. You can pre-chop onions, scallions, and thaw veggies in advance. Store prepared components separately and assemble in 10 minutes when ready to cook.
Frequently Asked Questions
What rice is best for shrimp fried rice
Medium grain or jasmine rice works best because they hold shape and have a slightly sticky texture without becoming mushy. Cook and cool rice before frying.
Can I use frozen shrimp
Yes use peeled frozen shrimp but thaw and pat dry first, then cook as directed to avoid excess water in the pan.
How do I prevent soggy fried rice
Use chilled rice, a very hot pan, and avoid overloading the skillet so moisture can evaporate quickly.
Can I make this gluten free
Yes use tamari or a gluten free soy sauce and check oyster sauce label or omit it.
Shrimp Fried Rice Recipe
This recipe is a weekday winner because it’s quick, forgiving, and uses ingredients you likely already have. It works as a solo dinner, a family meal, or a way to upgrade last night’s rice. The timing is tight so you can finish while the kettle boils, and picky eaters usually ask for seconds.
Ingredients
- 3 cups cooked and chilled jasmine rice (day-old if possible)
- 12 oz raw shrimp, peeled and deveined (about 340 g)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots, thawed
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil or neutral oil, divided
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- Salt and black pepper to taste
Instructions
- Prep ingredients first so cooking moves fast, thaw the peas and carrots and pat the shrimp dry, keep rice clumped but loose with a fork.
- Heat a large nonstick skillet or wok over medium high heat, add 1 tablespoon oil and swirl.
- Add shrimp, season lightly with salt and pepper, cook 1 to 2 minutes per side until just opaque, remove shrimp to a plate.
- Add remaining tablespoon oil to the pan, add onion and cook 2 minutes until translucent, add garlic and cook 30 seconds until fragrant.
- Push onion and garlic to one side, pour beaten eggs into the cleared space, scramble quickly until just set then mix with the aromatics.
- Add rice, breaking up any clumps, toss to combine and let it sit a minute to get slightly toasted, about 2 minutes.
- Stir in peas and carrots, soy sauce, oyster sauce if using, and sesame oil, toss to coat evenly and heat through.
- Return cooked shrimp to the pan, add sliced scallions, taste and adjust seasoning with salt and pepper, serve immediately.
Conclusion
This shrimp fried rice is a reliable, fast meal that makes weeknights easier without compromising flavor, and it rewards small prep steps like chilling rice and drying shrimp. Cook with confidence, adjust the seasonings to your taste, and treat it as a base you can customize to what you have on hand.
