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Shrimp fried rice is a delightful and satisfying dish that comes together in no time, making it perfect for a quick weeknight dinner. With succulent shrimp, fluffy rice, and vibrant vegetables, this meal is not only delicious but also visually appealing. Plus, it’s a great way to use leftover rice, saving you both time and effort.
Why You’ll Love This Recipe
This easy shrimp fried rice recipe is perfect for busy evenings when you want something tasty without spending hours in the kitchen.
- Quick and simple to prepare.
- Customizable with your favorite veggies.
- Great for using up leftover rice.
- Packed with flavor and nutrients.
- Perfectly portioned for a family meal or meal prep.
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 cups cooked rice (preferably day-old)
- 1 cup frozen peas and carrots mix
- 4 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the frozen peas and carrots mix, cooking for an additional 2-3 minutes until heated through.
- Stir in the cooked rice, breaking up any clumps. Cook for about 3-4 minutes, allowing it to get slightly crispy.
- Return the cooked shrimp to the skillet and add the chopped green onions, soy sauce, and sesame oil (if using). Stir everything together and cook for another 2 minutes to heat through.
- Season with salt and pepper to taste. Serve hot and enjoy!
Tips for the Best Results
- Use day-old rice for the best texture; it’s drier and prevents mushiness.
- Make sure your skillet or wok is hot before adding the ingredients for a nice sear.
- Feel free to adjust the amount of soy sauce based on your taste preference.
- Add an egg for extra protein by scrambling it in the skillet before adding the rice.
Easy Variations
- Substitute shrimp with chicken, beef, or tofu for a different protein option.
- Add bell peppers, broccoli, or snap peas for extra crunch and color.
- Spice it up with a dash of sriracha or chili flakes for heat.
- Swap soy sauce for tamari or coconut aminos for a gluten-free version.
What to Serve With It
- A light cucumber salad for a refreshing side.
- Steamed dumplings or spring rolls for an appetizer.
- A simple miso soup to complement the flavors.
- A chilled Asian-style slaw for crunch and contrast.
Storage and Reheating
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Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals until heated through, or reheat in a skillet over medium heat, adding a splash of water to keep it moist.
Recipe Card
Easy Shrimp Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
1 pound shrimp, peeled and deveined
3 cups cooked rice (preferably day-old)
1 cup frozen peas and carrots mix
4 green onions, chopped
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon sesame oil (optional)
Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the frozen peas and carrots mix, cooking for an additional 2-3 minutes until heated through.
4. Stir in the cooked rice, breaking up any clumps. Cook for about 3-4 minutes, allowing it to get slightly crispy.
5. Return the cooked shrimp to the skillet and add the chopped green onions, soy sauce, and sesame oil (if using). Stir everything together and cook for another 2 minutes to heat through.
6. Season with salt and pepper to taste. Serve hot and enjoy!
Notes: Use day-old rice for the best texture; it’s drier and prevents mushiness.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
1 pound shrimp, peeled and deveined
3 cups cooked rice (preferably day-old)
1 cup frozen peas and carrots mix
4 green onions, chopped
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon sesame oil (optional)
Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the frozen peas and carrots mix, cooking for an additional 2-3 minutes until heated through.
4. Stir in the cooked rice, breaking up any clumps. Cook for about 3-4 minutes, allowing it to get slightly crispy.
5. Return the cooked shrimp to the skillet and add the chopped green onions, soy sauce, and sesame oil (if using). Stir everything together and cook for another 2 minutes to heat through.
6. Season with salt and pepper to taste. Serve hot and enjoy!
Notes: Use day-old rice for the best texture; it’s drier and prevents mushiness.
