Shrimp fried rice is a quick one-pan wonder—plump shrimp, crisp veggies, and fluffy grains dance in a savory Asian stir-fry sauce. It’s homemade deliciousness in under 30 minutes you can’t resist.
Why You’ll Love This Shrimp Fried Rice Recipe
- Ready in 25 minutes—perfect for a busy weeknight
- No special gadgets required—just a wok or large skillet
- Protein-packed with succulent shrimp for a seafood twist
- Veggie-forward and healthy, with carrots, peas, and green onions
- Uses day-old rice to keep grains fluffy, never mushy
- Customizable: swap proteins or add extra veggies
- Ideal for meal prep—stays fresh up to 3 days in the fridge
- Budget-friendly dinner that serves four hungry mouths
- Bursting with umami, garlic, and ginger aroma
- One-pot cleanup keeps kitchen duty quick and easy
Ingredients for Shrimp Fried Rice
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb medium shrimp, peeled and deveined (wild-caught or farm-raised)
- 2 tablespoons low-sodium soy sauce (Kikkoman works great)
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil (canola or avocado)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, diced
- 1/2 cup frozen peas, thawed
- 2 large eggs, lightly beaten
- 2 green onions, sliced (whites and greens separated)
- Salt and pepper, to taste
Directions for Shrimp Fried Rice
- Heat the Pan
Warm the vegetable oil in a large wok or skillet over medium-high heat until it shimmers—this sizzle kick-starts flavor. - Cook the Shrimp
Add shrimp, season with salt and pepper, and stir-fry 1–2 minutes per side until just pink; transfer to a plate. - Scramble the Eggs
Reduce heat to medium, pour in beaten eggs, gently scramble until mostly set, then remove and set aside with the shrimp. - Add Aromatics
Drizzle in sesame oil, then toss in garlic and ginger; cook about 30 seconds until you smell that fragrant pop. - Stir-Fry Vegetables
Stir in carrot and peas, cooking 2–3 minutes until veggies are tender-crisp—think bright color, slight crunch. - Combine Rice and Seasoning
Turn heat back to medium-high, add rice, soy sauce, and return shrimp and eggs to the pan, stirring constantly to break up clumps and coat everything evenly. - Finish with Green Onions
Toss in the white parts of the green onions, heat through another minute, then sprinkle on the green tops for fresh crunch. - Serve It Up
Scoop onto plates, dig in hot, and enjoy a homemade takeout vibe without the delivery wait.
Servings & Timing
- Yield: 4 servings
- Prep Time: 10 minutes (chop, beat eggs, gather ingredients)
- Cook Time: 15 minutes (sear, scramble, stir-fry)
- Total Time: 25 minutes
Variations
- Swap shrimp for diced chicken or firm tofu for a easy protein switch.
- Add chili garlic sauce or sriracha for a spicy kick.
- Use brown rice or cauliflower rice for extra fiber or low-carb.
- Toss in bell peppers, edamame, or bean sprouts for veggie variety.
- Stir in pineapple chunks and a dash of fish sauce for sweet-savory flair.
- Drizzle hoisin or oyster sauce for a deeper, richer taste.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 3 days or freeze in meal-prep tubs for 1 month. To reheat, sprinkle a little water or oil over the rice and microwave or stir-fry over medium heat until steaming hot.
FAQs
Q: Can I use fresh rice?
A: Day-old or chilled rice clumps less, giving you that perfect fried-rice texture. Fresh rice can turn mushy.
Q: Is this gluten-free?
A: Swap regular soy sauce for tamari or coconut aminos to keep it gluten-free.
Q: How do I avoid soggy veggies?
A: Cook them just until tender-crisp—overcooking steals that fresh bite.
Q: Can I prep ingredients ahead?
A: Absolutely—chop veggies and cook rice the night before for speed.
Q: What’s a good side dish?
A: Crunchy cucumber salad or simple miso soup balance the meal nicely.
Q: Can I make this vegetarian?
A: Skip the shrimp and eggs, then add firm tofu or extra veggies.
Q: How can I boost protein?
A: Stir in edamame or top with chopped peanuts for added protein and crunch.
Q: Why is my rice sticking?
A: High heat and a well-oiled pan discourage sticking—don’t crowd the wok.
Conclusion
This shrimp fried rice delivers restaurant-style seafood stir-fry with zero fuss—just vibrant veggies, tender shrimp, and fragrant garlic-ginger rice in under half an hour. Give it a whirl, drop a comment with your favorite twist, and explore more of my Asian comfort recipes for your next kitchen adventure!
Shrimp Fried Rice
Ingredients
- 2 cups cooked jasmine rice preferably day-old
- 1 lb medium shrimp peeled and deveined
- 2 tablespoons low-sodium soy sauce Kikkoman works great
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil canola or avocado
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 medium carrot diced
- 1/2 cup frozen peas thawed
- 2 large eggs lightly beaten
- 2 green onions sliced, whites and greens separated
- salt and pepper to taste
Instructions
- Warm the vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
- Add shrimp, season with salt and pepper, and stir-fry for 1-2 minutes per side until just pink; transfer to a plate.
- Reduce heat to medium, pour in beaten eggs, gently scramble until mostly set, then remove and set aside with the shrimp.
- Drizzle in sesame oil, then add garlic and ginger; cook 30 seconds until fragrant.
- Toss in carrot and peas, stir-frying 2-3 minutes until veggies are tender-crisp.
- Add rice, soy sauce, and the cooked shrimp and eggs; stir constantly, breaking up any clumps of rice.
- Stir in the white parts of the green onions, heat through for another minute, then sprinkle on the green tops.
Notes
Nutrition
