Easy Shrimp Fried Rice Recipe

This easy shrimp fried rice recipe brings classic takeout flavors right to your kitchen in under 30 minutes. Packed with tender shrimp, crisp vegetables, and fluffy rice, it’s a delicious and simple meal perfect for busy weeknights.

This is one of those recipes you’ll make again and again.

Gather these simple ingredients for delicious homemade shrimp fried rice.

• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil or canola oil
• 1 pound shrimp peeled and deveined
• 1 1/2 cups frozen veggie blend (peas and carrots)
• 1 cup frozen sweet corn
• 1/2 cup green onions chopped
• 4 garlic cloves minced
• 1 teaspoon fresh ginger minced
• 3 large eggs lightly beaten
• 4 cups cooked rice (white or brown rice)
• 4 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• Salt and pepper optional or to taste

Customize your shrimp fried rice with these easy swaps.

• Shrimp: You can use pre-cooked shrimp if you are short on time. Just add them at the very end to heat through.
• Vegetables: Feel free to use your favorite fresh or frozen vegetables. Broccoli florets, diced bell peppers, or snap peas are great additions.
• Rice: Day-old, chilled rice is best for fried rice. It’s drier and won’t clump together. If using fresh rice, spread it on a baking sheet to cool and dry out a bit before cooking.
• Soy Sauce: For a gluten-free option, use tamari instead of soy sauce.
• Mirin: This is a Japanese sweet rice wine. If you don’t have it, you can substitute with a little extra soy sauce and a pinch of sugar.

1. Place a large non-stick skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil. Once the oil is simmering, add the shrimp. Cook for about 5 minutes, stirring occasionally, until the shrimp turn golden brown.
2. Remove the cooked shrimp from the skillet and place them on a plate. Set aside.
3. To the same skillet, add 2 tablespoons of sesame oil. Once the oil is hot, add the minced garlic and minced ginger. Stir and cook for about 30 seconds until fragrant.
4. Add the frozen vegetables: peas, carrots, corn, and chopped green onions to the skillet. Cook, stirring, for about 2-3 minutes until they begin to soften.
5. Push all the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side. Stir the eggs to scramble them. Once the eggs are cooked, combine them with the vegetables in the skillet.
6. Add the cooked shrimp back into the skillet. Then, add the 4 cups of cooked rice. Drizzle the soy sauce and mirin over everything.
7. Stir well to combine all the ingredients. Continue to cook for about 2 minutes, or until the shrimp and rice are heated through.
8. Serve the shrimp fried rice warm. Garnish with extra chopped green onions and sesame seeds if desired.

• High Heat is Key: Fried rice cooks quickly. Using medium-high heat ensures the ingredients get a nice sear without becoming mushy.
• Don’t Overcrowd the Pan: Cook in batches if your skillet is too small. Overcrowding steams the food instead of frying it, leading to a soggy texture.
• Prep Everything First: “Mise en place” is crucial for stir-fries. Have all your vegetables chopped, shrimp prepped, and rice cooked before you start heating the pan.
• Season Generously: Taste and adjust the soy sauce and other seasonings at the end. You might need more or less depending on your preference.

• Using Fresh, Hot Rice: Freshly cooked rice is too moist and will clump together, making your fried rice gummy. Always use cold, day-old rice for the best texture.
• Overcooking the Shrimp: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery. Cook them just until pink and opaque, then remove them from the pan while you cook the rest of the ingredients.
• Skipping the Aromatics: Garlic and ginger add essential flavor to fried rice. Don’t skip them! Sauté them briefly until fragrant before adding vegetables.
• Too Much Soy Sauce: Start with the recommended amount of soy sauce and add more at the end if needed. It’s easier to add more than to fix overly salty fried rice.

• Spicy Shrimp Fried Rice: Add a pinch of red pepper flakes to the pan with the garlic and ginger, or stir in some sriracha at the end.
• Chicken or Tofu Fried Rice: Substitute the shrimp with diced chicken breast or firm tofu for a different protein. Cook the chicken thoroughly before adding other ingredients, or pan-fry tofu until golden brown.
• Vegetable Fried Rice: Omit the shrimp entirely and load up on extra vegetables for a meatless option.

• Serve this shrimp fried rice as a complete meal on its own.
• It pairs wonderfully with clear or hot and sour soup.
• Enjoy it alongside other popular Chinese-American dishes like General Tso’s chicken or beef and broccoli.
• A side of steamed edamame or spring rolls makes a great appetizer.

Note: Nutritional information is an estimate and can vary based on exact ingredients and portion sizes.

Can I make this ahead?

You can cook the rice and chop the vegetables ahead of time. Storing them separately in the refrigerator and then assembling and cooking the fried rice just before serving is best for optimal texture.

How do I store leftovers?

Allow the shrimp fried rice to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

This easy shrimp fried rice is a flavorful, quick, and satisfying meal that proves you don’t need to order takeout for delicious Asian-inspired dishes. Enjoy making and sharing this simple recipe!

Easy Shrimp Fried Rice Recipe

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A quick and flavorful Asian-inspired dish with tender shrimp, crisp veggies, and aromatic rice. Ready in 30 minutes, this weeknight favorite is customizable with your preferred vegetables and proteins.

• Author: Clarice
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 4 servings
• Method: Stir Fry
• Cuisine: Asian
• Diet: Seafood

Ingredients

Scale 1x2x3x

2 tablespoons sesame oil
2 tablespoons vegetable oil
1 pound shrimp peeled and deveined
1 1/2 cups frozen peas and carrots
1 cup frozen sweet corn
1/2 cup chopped green onions
4 cloves minced garlic
1 teaspoon minced fresh ginger
3 large eggs lightly beaten
4 cups cooked rice (day-old preferred)
4 tablespoons low-sodium soy sauce
1 tablespoon non-alcoholic sweet rice vinegar or substitute (1 teaspoon sugar + 1 teaspoon rice vinegar)
Salt and pepper to taste

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Instructions

Heat sesame oil in a large wok or skillet over medium heat
Add vegetable oil, then cook shrimp 3-4 minutes until just pink
Push shrimp to one side, add green onions, garlic, and ginger
Cook veggies 2-3 minutes until slightly softened
Add eggs and scramble until fully cooked
Incorporate cooked rice, mixing thoroughly
Stir in frozen veggies, soy sauce, and rice vinegar substitute
Season with salt and pepper if desired
Cook 3-5 minutes until rice is heated through and slightly crispy

Notes

Use pre-cooked shrimp for shortcut; add at last minute
Swap frozen veggies for broccoli, bell peppers, or snap peas
For gluten-free: ensure soy sauce/tamari is gluten-free
Chill rice for at least 1 hour before cooking prevents clumping
Serve with steamed bok choy or a lime wedge for freshness