Hey there, food lover. Sliding into your day with something bright, warm and a little crunchy.
Ever noticed how a dish can feel like a comforting hug? Fried Rice with Shrimp does just that: seafood meets grains in a sizzling pan—complete with pops of color and zesty notes.
Why You’ll Love It
This shrimp fried rice is about as friendly as a meal can get. It’s fuss-free—perfect for busy weeknights or when you need a quick win before your next Zoom call. Plus, the contrast of crisped rice edges against tender shrimp is downright joyful. You know what really seals the deal? The garlic-lime sauce that ties everything together, giving each mouthful a subtle tang that’ll have you smiling mid-bite.
And if you spotted it on TikTok or Instagram FoodTok, you’ve probably seen home cooks swirling in curry powder or topping with fried shallots. That’s the beauty here: you start with a simple base, then sprinkle in your own personality. Missing basil? Grab cilantro. Want crunch? Toss in peanuts. It’s like a blank canvas but tastier—and quicker—than any box of takeout.
Timing and Servings
– Prep time: about 10 minutes (add 5 if you need to clean shrimp)
– Cook time: roughly 10 minutes over medium-high heat
– Serves: 4 hungry adults, with room for seconds
– Make-ahead tip: Chill day-old rice in the fridge for ideal texture
– Party mode: Double ingredients for 8–10 people; a wide, sturdy pan helps
Ingredients
– 2 cups cooked, cold rice (day-old is best)
– 1 lb shrimp, peeled and deveined (tails optional)
– 1 small white onion, finely chopped
– 8 cloves garlic, minced
– 1 red bell pepper, diced
– ½ cup sweet corn kernels (fresh or frozen)
– 5 fresh chilies, sliced (adjust heat to taste)
– 1 egg
– 3 Tbsp fish sauce
– ½ Tbsp soy sauce
– Juice of ½ lime
– A pinch of sugar
– 2 Tbsp neutral oil (vegetable or canola)
– 1 bunch green onions, chopped
– ½ cup fresh basil leaves
– Equipment: a sturdy wok or large skillet works best
Directions
1. Whisk fish sauce, soy sauce, lime juice and sugar in a small bowl until smooth. Set aside.
2. Heat your wok or skillet over medium-high. Pour in 1 Tbsp oil; when it shimmers, add half the garlic and chilies. Stir 30 seconds—just until you catch that garlic aroma.
3. Spread shrimp in a single layer; stir-fry 2–3 minutes until they curl and turn pink. Slide them onto a plate.
4. Add the remaining oil, then toss in onion, bell pepper and corn. Stir 1–2 minutes until veggies are tender-crisp.
5. Push veggies to one side. Crack in the egg and let it sit 20 seconds, then scramble gently until barely set.
6. Heap in the cold rice and pour over the sauce. Break up any clumps with your spatula, folding constantly so every grain is coated.
7. Return shrimp to the pan, stirring for another minute to heat through.
8. Turn off the heat, scatter green onions and basil on top. Give it one gentle fold so that the herbs just wilt.
9. Serve straight from the wok with extra lime wedges or cucumber slices on the side.
Chef’s tip: Crowding the pan leads to steaming, not crisping. If your wok’s small, split the batch—better texture, every time.
Variations
– Vegetarian swap: Replace shrimp with firm tofu or extra veggies; use mushroom sauce or just soy.
– Surf-and-turf: Add thin chicken strips or leftover pork alongside the shrimp.
– Grain switch: Brown rice for nuttiness, quinoa for a protein punch, or even soba noodles if you’re feeling playful.
– Seasonal spin: In cooler months, toss in shiitake mushrooms and kale; summer begs for sweet mango or pineapple chunks.
– Low-carb twist: Cauliflower rice stands in brilliantly—just follow the same steps.
Storage & Reheating Tips
Leftovers keep beautifully for 3–4 days in the fridge. For longer life, portion into freezer-safe bags (flat packs thaw faster) and freeze up to a month. To reheat, warm in a skillet over medium heat, adding a splash of oil or water to loosen the grains. Stir constantly for even warmth. If you must microwave, cover loosely and stir halfway through. A final squeeze of lime or fresh herbs brings back that just-made brightness.
FAQs
Can I freeze this fried rice?
Definitely. Divide into meal-sized portions and stash in freezer bags. Thaw overnight in the fridge, then warm in a hot pan.
Why use day-old rice?
Freshly cooked rice clumps and turns gummy. Chilled grains separate more easily, so you end up with fluffy, distinct pieces.
How do I control the spice level?
Trim out the seeds for milder heat or swap one chili for a bell pepper. Want more fire? Drizzle chili oil or stir in sambal at the end.
Can I swap the shrimp?
Absolutely. Chicken, pork, tofu or roast leftovers all work—just adjust cooking times so everything’s perfectly tender.
What’s a good fish sauce alternative?
Try soy sauce with a pinch of anchovy paste or a dash of Worcestershire. Taste as you go until it feels right.
Gluten-free version?
Use tamari or coconut aminos in place of soy sauce and make sure your fish sauce labels say gluten-free.
Conclusion
With just a hot pan, a handful of staples and a bit of flair, you’ve got a meal that feels special without any of the fuss. It’s quick enough for a weekday fix but impressive enough for weekend guests. Plus, it’s practically a fridge-cleanout party in every bite. So grab that wok, prep those veggies and let those shrimp take center stage. You might find this easy recipe turning into one of your weeknight rituals—and trust me, your taste buds will thank you. Happy cooking!
