Shrimp Fried Rice

Shrimp fried rice is one of my favorite quick meals—simple, satisfying, and loaded with flavor. It’s the kind of dish I turn to when I want something hearty but not heavy. Juicy shrimp, fluffy rice, crisp vegetables, and savory seasonings come together in one skillet for a complete meal that I can whip up in minutes.

Why You’ll Love This Recipe

I love how versatile and fast this recipe is. It’s great for using up leftover rice, and it comes together in under 30 minutes. The shrimp cook quickly and bring a slightly sweet, briny flavor that pairs perfectly with the soy sauce and vegetables. Plus, I can adjust the ingredients based on what I have in the fridge. It’s a go-to weeknight dinner that never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (preferably day-old)

• Shrimp, peeled and deveined

• Eggs

• Garlic, minced

• Onion, chopped

• Carrots, diced

• Green peas

• Green onions, sliced

• Soy sauce

• Oyster sauce (optional)

• Sesame oil

• Cooking oil (like vegetable or canola)

• Salt and pepper to taste

Directions

1. I start by heating a bit of oil in a large skillet or wok over medium-high heat. I add the shrimp and cook them for 2–3 minutes per side, just until pink and cooked through, then remove them from the pan.

2. In the same pan, I add a little more oil and sauté the garlic and onion until fragrant.

3. I add the diced carrots and cook for a few minutes until they begin to soften, then toss in the peas.

4. I push the veggies to the side and scramble the eggs in the same pan until just set.

5. I add the cold rice and stir everything together, breaking up any clumps and letting it heat through.

6. I drizzle in the soy sauce, a bit of oyster sauce if I’m using it, and a splash of sesame oil.

7. Finally, I stir the shrimp back in and toss everything together until well combined. I garnish with sliced green onions before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use brown rice for a healthier twist, or swap the shrimp for chicken, pork, or tofu. I also like adding bell peppers, corn, or bean sprouts for extra crunch. If I want it spicy, I throw in some chili paste or crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a hot skillet or the microwave. If the rice feels dry, I sprinkle a bit of water over it before reheating to bring back some moisture.

FAQs

Why is day-old rice better for fried rice?

Day-old rice is drier and firmer, which helps it fry better without turning mushy.

Can I use frozen shrimp?

Yes, I thaw the shrimp completely and pat them dry before cooking to avoid extra moisture in the pan.

What type of rice works best?

I like using jasmine or long-grain white rice because they stay fluffy and separate nicely when stir-fried.

How do I keep the rice from sticking to the pan?

I use a well-heated non-stick skillet or wok and make sure the rice is cold and not clumped together before adding it.

Can I make this dish ahead of time?

Yes, I often cook everything and store it in the fridge. It reheats really well and makes great leftovers for lunch.

Conclusion

Shrimp fried rice is one of those reliable meals I can always count on when I want something fast and flavorful. It’s easy to customize, perfect for leftovers, and totally satisfying. Whether I make it for a weeknight dinner or a lazy weekend lunch, it’s always a hit.

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