Shrimp Fried Rice
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.
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.
Notes
For a crispy texture, use day-old rice and allow the pan to heat up well. Feel free to customize the veggies and protein in this versatile recipe.