Easy Shrimp Fried Rice
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Forget takeout! This Shrimp Fried Rice is packed with flavor and comes together in just 30 minutes. It’s loaded with shrimp, veggies, and rice, making it the perfect, easy meal for any night of the week!
This Shrimp Fried Rice is one of those dishes we all love to grab as takeout, but it’s actually super easy to make at home! It’s packed with juicy shrimp, veggies, and fluffy rice, all tossed in a savory sauce. And the best part? It’s ready in just 30 minutes, making it a quick and healthier option than ordering in!
Shrimp fried rice is great because it’s versatile and customizable to fit your own taste. You don’t like peas? Leave them out! You want mushrooms, by all means, add mushrooms. If you don’t like shrimp, use chicken or beef, or pork, or even tofu for a vegetarian version. If you’re brave, add them all for a meat lovers fried rice. Your kitchen, your rules!
Before You Start
- Use day-old rice: Freshly cooked rice is too moist and will get mushy in the pan. Day-old rice fries up perfectly, staying light and fluffy.
- Prep everything first: Fried rice cooks fast! Chop all your veggies, beat the eggs, and have the shrimp ready to go before you start cooking.
- Don’t overcook the shrimp: Shrimp cook quickly, so give them 2-3 minutes per side. Overcooked shrimp get tough, and nobody wants that!
- Cook the eggs first: Scramble the eggs first and set them aside. This keeps them fluffy and makes it easier to toss them in at the end without overcooking.
- Get your pan hot: A hot pan is key to getting that nice fried texture on the rice. Make sure the pan is heated before adding your ingredients.
Ingredients You’ll Need
- Day-old cooked rice: The secret to perfect fried rice! Day-old rice is drier, so it fries up better without getting mushy. Jasmine or Basmati are great options.
- Eggs: Scrambled eggs, or a chopped up omelette are a must if fried rice.
- Shrimp: Medium or large shrimp are ideal for shrimp fried rice. If you’re not a shrimp fan, you can swap it for chicken or tofu.
- Sesame oil: Adds that nutty, authentic flavor. Don’t skip this one—it’s a game-changer!
- Veggies: I used a combination of onion, carrots, peppers and frozen peas. You can swap or add any veggies you like.
- Soy sauce: For that savory, salty goodness that ties the whole dish together. Use low sodium if you’re watching your salt.
Season 2 beaten eggs with a pinch of salt and pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the eggs and cook for 1-2 minutes. Flip, cook for another minute, then remove the eggs and set aside.
Heat the remaining 1 tablespoon olive oil in the same pan. Season 1 pound shrimp with salt and pepper. Cook the shrimp for 2-3 minutes per side until golden. Remove from the pan and set aside.
Tip: Don’t overcook the shrimp—they cook fast and stay tender when you keep the time short.
Add 1 tablespoon sesame oil to the pan. Add the chopped onion, bell pepper, and carrot and sauté for about 5 minutes until the onion is translucent and the carrot softens. Add ½ cup frozen peas and season with a pinch of salt and pepper. Cook for another 2 minutes until the peas are no longer frozen. While the veggies cook, chop the cooked eggs into small, thin pieces so they mix evenly into the fried rice later.
Add 4 cups day-old rice to the pan, then drizzle ¼ cup soy sauce over the top. Add the cooked shrimp and chopped eggs. Toss everything together and cook for a couple more minutes until well combined.
Tip: Toss the rice gently to keep it from breaking apart. If you like your fried rice a bit crispy, cook it a little longer!
Frequently Asked Questions
Can I use freshly cooked rice?
It’s better to use day-old rice because it’s drier and fries up better without turning mushy. If you only have fresh rice, spread it out on a baking sheet to cool and dry for 30 minutes before cooking.
How do I store leftovers?
Store leftover shrimp fried rice in an airtight container in the fridge for up to 3 days. When reheating, add a splash of soy sauce or a little water to prevent the rice from drying out.
Can I freeze shrimp fried rice?
Yes! Shrimp fried rice freezes well. Cool it completely, then transfer it to a freezer-safe container or bag. It’ll last for up to 3 months in the freezer. Just thaw it overnight in the fridge and reheat it in a skillet or microwave.
How do I reheat fried rice without it drying out?
Reheat fried rice in a skillet over medium heat with a splash of water or soy sauce. Stir occasionally until it’s warmed through. You can also microwave it, but be sure to cover it with a damp paper towel to keep the moisture in.
Can I use frozen shrimp?
Absolutely! Just thaw the shrimp first by running them under cold water for a few minutes. Then, pat them dry before cooking so they sear nicely in the pan.
Discover Other 30 Minute Recipes
- Pad See Ew
- Chicken Fajitas
- Honey Mustard Salmon
- Nasi Goreng
- Chicken Fried Rice
- Asian Ground Beef Noodles
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Easy Shrimp Fried Rice
Ingredients
- 4 cups day old cooked rice (such as Jasmine or Basmati)
- 2 tablespoons olive oil
- 2 large eggs (beaten)
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon sesame oil
- 1 small onion (chopped)
- 1 medium green bell pepper (chopped)
- 1 small carrot (chopped)
- ½ cup peas (frozen)
- ¼ cup soy sauce (low sodium )
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the eggs with a bit of salt and pepper. Add 1 tablespoon of the olive oil to a pan and heat it over medium high heat. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for 1 minute. Remove the eggs from pan and set aside.
- Add the other tablespoon of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.
- Add the sesame oil to the pan and heat. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.
- Chop the omelette into small thin pieces.
- Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.
Notes
- Use day-old rice for the best results. Fresh rice can get too mushy when fried.
- Cook the eggs and shrimp separately to keep everything perfectly cooked and easy to toss together at the end.
- Add a splash of soy sauce or water when reheating leftovers to keep the rice from drying out.
- You can easily swap shrimp for chicken, tofu, or your favorite protein.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
