Shrimp Fried Rice Recipe
Craving a quick, healthy, homemade stir-fry that bursts with savory seafood flavor? This Shrimp Fried Rice Recipe is your go-to for tender shrimp, crisp veg, and fluffy rice in under 30 minutes.
Whether you’re whipping up an easy weeknight dinner or craving a taste of Asian kitchen magic, this recipe checks every box: nutritious, adaptable, and downright comforting.
Full Recipe Introduction
Shrimp fried rice is a beloved Asian-inspired stir-fry that marries plump shrimp, day-old rice, vibrant veggies, and a garlicky-soy sauce blend. What makes this version special is its balance: lean protein from shrimp, plenty of colorful bell peppers and peas, and just enough sesame oil for a toasty finish. I first tinkered with it on a sweltering July evening when I wanted something light yet satisfying—no oven heat, minimal fuss, maximum flavor. Since then, it’s become my go-to seafood dinner when I’m short on time but craving something homemade and healthy. Pro tip: using cold, pre-cooked rice keeps the grains separate and gives you that classic “fried rice” texture.
H2 Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for busy evenings
• Lean protein punch: about 25g of shrimp-sourced protein per serving
• Uses pantry staples: rice, eggs, soy sauce, vegetables you likely have on hand
• Versatile: easily swap veggies or switch to brown rice for extra fiber
• One-pan cleanup—seriously, just one skillet
• Glowing reviews from family test runs (my picky teens gave it two thumbs up)
• Freezer-friendly: double it for effortless lunches later
• Gluten-free option: use tamari instead of soy sauce
H2 Ingredients
• 2 cups cooked jasmine rice (day-old in fridge; prevents clumping)
• 1 lb large shrimp, peeled and deveined (tail-on for presentation or tail-off to skip fuss)
• 2 tablespoons sesame oil (toasted)
• 1 tablespoon vegetable oil (or avocado oil)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced (fresh gives best aroma)
• 1 cup frozen peas and carrots mix (or fresh diced carrots + peas)
• 2 large eggs, lightly beaten (substitute 3 egg whites for lower fat)
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional—for extra umami)
• 2 green onions, sliced (white and green parts separated)
• Salt and pepper to taste
• Lime wedges and chili flakes for serving (optional)
Tips:
• Rice choice: day-old jasmine or long-grain rice keeps grains firm.
• Shrimp: “wild-caught” labeled often tastes sweeter; avoid “fresh” shrimp if it smells overly fishy.
• Veggies: swap in bell pepper, snap peas, or shredded cabbage for color and crunch.
H2 Directions
- Heat the skillet: Warm 1 tablespoon vegetable oil over medium-high heat until shimmering—this helps get a quick sear on shrimp and prevents sticking.
- Cook shrimp: Pat shrimp dry, season lightly with salt and pepper, then add to pan in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp, set aside.
- Scramble eggs: Lower heat to medium. Add beaten eggs; stir constantly for soft curds. Once set, transfer eggs to the same plate as shrimp.
- Sauté aromatics: Return skillet to medium-high. Add sesame oil, then onion and garlic. Stir for about 30 seconds until fragrant—don’t let garlic burn.
- Stir-fry veggies: Toss in peas and carrots mix. Cook 2–3 minutes until veggies are heated through but still crisp.
- Add rice: Break up any clumps and pour rice into pan. Stir vigorously to coat each grain with oil and aromatics—listen for that satisfying sizzle.
- Season: Drizzle soy sauce and oyster sauce over the rice; stir well. Taste and adjust—add a splash more soy if you like it saltier.
- Combine everything: Return shrimp and scrambled eggs to pan, along with white parts of green onions. Stir until heated through.
- Finish with flair: Turn off heat, toss in green onion tops, lime juice, and a pinch of chili flakes if you like a kick. Serve immediately.
H2 Servings & Timing
• Yields: 4 generous servings
• Prep Time: 10 minutes (chopping, beating eggs, rinsing shrimp)
• Cook Time: 15 minutes (multi-tasking in one pan)
• Total Time: about 25 minutes—fast enough for a weeknight celebration
H2 Variations
• Shrimp-to-Tofu Swap: Replace shrimp with 8 oz firm tofu cubes for a vegetarian spin.
• Brown Rice Boost: Use cooked brown rice for extra fiber and a nuttier taste.
• Pineapple Fried Rice Style: Stir in ½ cup diced pineapple and cashews for sweet-savory balance.
• Low-Carb Kick: Swap rice for riced cauliflower—cook a bit longer to remove excess moisture.
• Spicy Gochujang Twist: Add 1 tablespoon gochujang paste when seasoning for Korean flair.
• Mediterranean Mashup: Use olive oil, add chopped sun-dried tomatoes and olives, skip soy sauce.
H2 Storage & Reheating
• Fridge: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze portions in zip-top bags for up to 2 months—flatten bags to stack neatly.
• Reheat: Thaw overnight in fridge; warm in a skillet over medium heat, adding a splash of water or oil to revive moisture. Microwave on high in 1-minute bursts, stirring in between.
• Make-Ahead: Cook rice and shrimp up to a day ahead; just chill components separately and combine when ready to fry.
H2 Notes
• Rice Texture: If rice sticks, add a teaspoon of oil or let the pan heat up more—hot pans equal crispier grains.
• Soy Sauce Balance: Low-sodium gives better control; you can always sprinkle salt later.
• Garlic & Ginger: For extra zing, grate half an inch of fresh ginger with the garlic.
• Serving Tip: Garnish with cilantro or crunchy fried shallots to add texture and a pop of color.
H2 FAQs
Q: Can I use fresh rice instead of day-old?
A: Fresh rice holds more moisture and may clump; spread it on a tray to cool before frying or pat it dry.
Q: What size shrimp works best?
A: Large (16–20 count) shrimp give the right balance—small ones cook too fast and can turn rubbery.
Q: How do I avoid soggy rice?
A: Use cold, leftover rice and heat your pan well before adding it; stir constantly to evaporate moisture.
Q: Is this recipe gluten-free?
A: Yes—substitute tamari for soy sauce and ensure oyster sauce is gluten-free.
Q: Can I double the recipe?
A: Sure—use a roomy wok or two skillets; overcrowding lowers the pan’s temperature and creates steam.
Q: My veggies are soft—what went wrong?
A: Overcooking is usually the culprit; briefly stir-fry at high heat so veggies stay crisp.
Q: Any tip for more color?
A: Add red bell pepper or shredded carrot at the end for a bright pop.
Q: How do I make it dairy-free?
A: It’s naturally dairy-free—just skip any optional cheese garnishes.
H2 Conclusion
With its blend of succulent shrimp, colorful veggies, and that crave-worthy garlic-soy aroma, this Shrimp Fried Rice Recipe is a weeknight hero you’ll turn to again and again. Give it a whirl tonight—then come back and let me know how it tasted, or explore my Chicken Fried Rice and Veggie Lo Mein for more stir-fry fun!
Shrimp Fried Rice
Ingredients
- 2 cups cooked jasmine rice day-old in fridge; prevents clumping
- 1 lb large shrimp peeled and deveined
- 2 tbsp sesame oil toasted
- 1 tbsp vegetable oil or avocado oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced (fresh gives best aroma)
- 1 cup frozen peas and carrots mix or fresh diced carrots + peas
- 2 large eggs lightly beaten
- 3 tbsp low-sodium soy sauce or tamari for gluten-free
- 1 tbsp oyster sauce optional—for extra umami
- 2 green onions sliced (white and green parts separated)
- Salt and pepper to taste
- Lime wedges and chili flakes for serving (optional)
Instructions
- Warm 1 tablespoon vegetable oil over medium-high heat until shimmering—this helps get a quick sear on shrimp and prevents sticking.
- Pat shrimp dry, season lightly with salt and pepper, then add to pan in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp, set aside.
- Lower heat to medium. Add beaten eggs; stir constantly for soft curds. Once set, transfer eggs to the same plate as shrimp.
- Return skillet to medium-high. Add sesame oil, then onion and garlic. Stir for about 30 seconds until fragrant—don’t let garlic burn.
- Toss in peas and carrots mix. Cook 2–3 minutes until veggies are heated through but still crisp.
- Break up any clumps and pour rice into pan. Stir vigorously to coat each grain with oil and aromatics—listen for that satisfying sizzle.
- Drizzle soy sauce and oyster sauce over the rice; stir well. Taste and adjust—add a splash more soy if you like it saltier.
- Return shrimp and scrambled eggs to pan, along with white parts of green onions. Stir until heated through.
- Turn off heat, toss in green onion tops, lime juice, and a pinch of chili flakes if you like a kick. Serve immediately.
