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Shrimp Fried Rice Recipe
There’s something so comforting about this Shrimp Fried Rice Recipe—tender shrimp, golden grains, and crisp veggies tossed together in a hot wok for a quick, healthy homemade meal.
I first discovered this Asian-inspired stir-fry in my early thirties when I was craving comfort food that didn’t tip the scales. With a couple of tweaks (less oil, more green onions) and a splash of sesame oil at the end, I turned it into my go-to dish for weeknight dinners and potluck parties alike. It’s vibrant, adaptable, and loaded with protein—just the kind of recipe a busy 50-year-old mom like me needs to balance life, work, and family. Plus, it’s perfect year-round: in summer, serve it chilled on the deck, and when fall rolls around, the warm garlic-soy aroma feels like a cozy hug.
Why You’ll Love This Shrimp Fried Rice Recipe
• Ready in under 30 minutes—weeknight hero!
• Uses day-old rice to keep grains separate and fluffy.
• Loaded with lean seafood protein: about 20g per serving (USDA data).
• One-pan stir-fry means easy cleanup—just one skillet or wok.
• Customizable: swap shrimp for tofu, chicken, or scallops.
• Sneaks in veggies—peas, carrots, and more for color and vitamins.
• Low in fat when you dial back the oil—feel good about second helpings.
• Kid-approved: the subtle garlic-soy flavor wins picky eaters over.
• Store leftovers for up to 3 days; freeze portions for quick lunches.
• Restaurant-quality taste without the take-out price tag.
Ingredients
• 3 cups cooked jasmine rice (ideally day-old; if fresh, spread on a baking sheet to cool for 20 minutes)
• 8 oz (225 g) shrimp, peeled and deveined (wild-caught if possible)
• 2 large eggs, lightly beaten (room temperature for fluffier scramble)
• 1 cup frozen peas & carrots mix (or fresh diced carrots + shelled peas)
• ½ cup diced yellow onion (sweet or red onion works too)
• 3 cloves garlic, minced (fresh gives the best punch)
• 2 tbsp low-sodium soy sauce (I like Kikkoman for consistency)
• 1 tbsp oyster sauce (optional, for deeper umami)
• 1 tsp toasted sesame oil (added at the end for aroma)
• 2 tbsp vegetable oil (canola, peanut, or avocado oil)
• 2 green onions, thinly sliced (for garnish)
• Salt & pepper, to taste
• Red pepper flakes or chili oil (optional, for a little heat)
Tips:
– Day-old rice is your secret texture hack—fewer clumps.
– For gluten-free, swap soy sauce for tamari or coconut aminos.
– Boost freshness with a squeeze of lime on top.
Directions
-
Prep Everything First
Heat your wok or large nonstick skillet over medium-high. As it warms, peel shrimp, beat eggs, and chop veggies—mise en place keeps you calm when things move fast. -
Scramble the Eggs
Add 1 tbsp oil until shimmering. Pour in eggs and stir gently until just set (small curds). Transfer to a plate. -
Cook the Shrimp
Toss in remaining oil. When hot, arrange shrimp in a single layer, season lightly, and cook 1–2 minutes per side until pink and opaque. Remove with a slotted spoon. -
Sauté Aromatics & Veggies
Reduce heat to medium. Add onion and garlic; stir until fragrant (~30 sec). Mix in peas & carrots; cook 2 minutes until bright and crisp-tender. -
Combine & Season
Push veggies aside, add rice, breaking clumps with your spatula. Drizzle soy and oyster sauces, then stir-fry for 2–3 minutes until rice is evenly coated. -
Finish with Shrimp & Eggs
Return shrimp and eggs to the pan. Stir gently. Drizzle sesame oil and sprinkle green onions. Taste, adjust seasoning with salt, pepper, or chili flakes. -
Plate & Serve
Scoop onto warm plates. Garnish with extra green onions or cilantro. Feeling fancy? Add a lime wedge.
Servings & Timing
– Serves: 4 adults
– Prep Time: 10 minutes (chopping + measuring)
– Cook Time: 15 minutes
– Total Time: 25 minutes
Variations
• Veggie-Loaded: Throw in bell peppers, zucchini, or broccoli.
• Pineapple Twist: Stir in ½ cup diced pineapple for sweet-savory fun.
• Protein Swap: Try chicken, tofu, or scallops instead of shrimp.
• Brown Rice or Quinoa: Use brown rice or quinoa for extra fiber.
• Spicy Kick: Drizzle with sriracha or sambal oelek.
• Garlic Butter: Finish shrimp with a pat of garlic butter before mixing.
Storage & Reheating
• Fridge: Airtight container for up to 3 days.
• Freezer: Portion into freezer bags for up to 1 month; thaw overnight.
• Reheat: Microwave on medium power or stir-fry straight from chilly.
• Make-Ahead: Chop veggies and prep rice/eggs a day ahead; cook when ready.
Notes
• Shrimp overcooks in a flash—pull as soon as it’s pink.
• Let rice rest uncovered in fridge for firmer grains.
• Toss sauces in quickly for even color and flavor.
• A pinch of flaky sea salt at the end amps up taste.
FAQs
Q: Can I use fresh rice?
A: Yes, but cool it on a sheet for 20 minutes first to dry it out.
Q: What if I’m gluten-free?
A: Swap soy for tamari/coconut aminos and ensure oyster sauce is gluten-free.
Q: My rice is mushy—help!
A: Rice was too warm or moist; cool it more and use a hotter pan.
Q: Can I add more veggies?
A: Definitely—just keep pieces small so they cook evenly.
Q: Is oyster sauce a must?
A: It deepens flavor, but fish sauce works or skip it for simplicity.
Q: How do I get browned bits on my rice?
A: Cook on high heat, stir less frequently to let bits crisp up.
Q: Any tips for picky kids?
A: Finely chop veggies or puree peas into the oil before adding rice.
Q: What wine pairs here?
A: A crisp Sauvignon Blanc or light, chilled rosé balances the garlic-soy notes.
Conclusion
This Shrimp Fried Rice Recipe is your next weeknight superstar: quick, healthy, and endlessly customizable. Give it a try tonight—then drop a comment with your favorite tweak, or hop over to my Chicken Pad Thai and Veggie Spring Rolls posts for more Asian-inspired fun!
Shrimp Fried Rice
Ingredients
- 3 cups cooked jasmine rice day-old preferred
- 8 oz shrimp peeled and deveined
- 2 eggs lightly beaten
- 1 cup frozen peas & carrots mix
- 1/2 cup diced yellow onion
- 3 cloves garlic minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 2 green onions thinly sliced
- Salt & pepper to taste
- Red pepper flakes or chili oil optional, for heat
Instructions
- Heat your wok or large nonstick skillet. Prep shrimp, beat eggs, and chop veggies.
- Cook eggs in oil until set. Transfer to a plate.
- Cook shrimp until pink and opaque. Remove from pan.
- Sauté onion, garlic, peas, and carrots until tender.
- Add rice to veggies, then soy sauce and oyster sauce. Stir-fry until well-coated.
- Add shrimp and eggs back to the pan. Drizzle sesame oil, sprinkle green onions, adjust seasoning.
- Scoop onto plates, garnish with green onions. Enjoy warm!
