There’s something about cold rice in the fridge that whispers, “Let’s make magic.” This Easy Shrimp Fried Rice has been bouncing around TikTok lately, and I get it. Quick dinner. Big flavor. Weeknight win. It’s beginner-friendly and done in 25messy apron optional.
It’s tender shrimp, sizzled in sesame oil, then tossed with garlicky rice, scallions, and crispy bits of egg. Nothing fancyjust good, honest eats from what you already have. It’s like your favorite takeout, but cozier and homier. Full details in the blog!
I first learned fried rice at my mom’s elbowwatching her transform leftovers into gold. Years later, I’m in my own kitchen, laughing with my girls. This one has a tiny twist I played with last summer. I tested it. You’ll love the secret!
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Why You’ll Love This Easy Shrimp Fried Rice
This recipe is a weeknight hero! It’s quick, family-friendly, and makes the most of what’s already in your pantry or fridge. Whether you’ve got leftover rice begging for a makeover or want a nostalgic takeout-inspired dish at home, this one delivers. It’s cozy, mess-free, and shockingly simple.
- Quick Prep: Ready from start to finish in just 30 minutes.
- Customizable Comfort: Toss in veggies you have on hand or adjust for personal tastes.
- Beginner-Friendly: No tricky techniquesjust fail-proof, delicious results every time!
- Budget-Friendly: Uses affordable everyday staples like eggs, frozen veggies, and soy sauce.
Key Ingredients & Quick Swaps
This easy shrimp fried rice gets its flavor from a combination of kitchen staples. Here’s a breakdown, plus a few helpful swaps for flexibility:
| Ingredient | Purpose | Swap Ideas |
|---|---|---|
| Shrimp | Protein-packed star of the dish | Chicken, tofu, or omit for veggie-only |
| Frozen peas & carrots | Color + crunch | Fresh veggies like zucchini, broccoli, or snap peas |
| Cooked rice | Foundation of the dish | Leftover long-grain rice works best |
| Garlic & ginger | Bright, aromatic base | Use pre-minced or powdered versions for ease |
| Soy sauce | Signature fried rice flavor | Low-sodium soy sauce or tamari |
Pro Tip: Always use cooled, day-old rice for the best texture. Freshly cooked rice gets too sticky!
Step-by-Step: How to Make It
This shrimp fried rice comes together in one skillet, making cleanup a breeze. Here’s how to make it:
- Sear the Shrimp: Heat the olive oil in a large skillet, then cook the shrimp until pink and just cooked through. Set aside.
- Sauté the Veggies: Add the peas, carrots, garlic, and ginger to the skillet. Sauté until the veggies start to soften.
- Scramble the Eggs: Push the veggies to one side, then pour in the beaten eggs. Cook until set, then mix with the vegetables.
- Combine Everything: Add the cooked rice, shrimp, soy sauce, salt, and pepper. Stir and cook for 3–5 minutes until everything is heated through.
- Finish with Green Onions: Stir in the green onions right before serving for a fresh, zesty finish.
Note: Stir frequently to prevent sticking or burning. Use medium heat throughout for the best result.
| Step | Action | Time Estimate |
|---|---|---|
| 1 | Cook shrimp | 4–5 minutes |
| 2 | Sauté veggies | 2 minutes |
| 3 | Scramble eggs | 2–3 minutes |
| 4 | Mix and heat rice | 3–5 minutes |
| 5 | Add green onions | 1 minute |
Serving & Storage Tips
To serve, simply scoop into warm bowls and enjoy as-is or with a drizzle of extra soy sauce for a saltier kick. This dish pairs beautifully with a quick side salad or steamed broccoli for added greens.
Storage: Got leftovers? No problem! This easy shrimp fried rice keeps well for later:
| Storage Method | How To | How Long |
|---|---|---|
| Refrigerator | Store in an airtight container | Up to 3 days |
| Freezer | Freeze in individual portions | Up to 3 months |
Reheating: Microwave on medium heat in 1-minute increments, stirring in between, or reheat in a skillet for a crispier texture.
Pro Tips for Perfect Fried Rice
- Use high heat when combining everything to mimic a wok-style sauté.
- Don’t overcrowd the pancook in batches if necessary.
- Season to taste but avoid over-salting; soy sauce already adds plenty of flavor!
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Expert Says: Mastering Easy Shrimp Fried Rice
Fried rice is all about timing and technique; using day-old rice prevents clumping and keeps the texture light. For easy shrimp fried rice, quickly cooking the shrimp separately ensures they stay tender and don’t overcook while enhancing the dish’s balance of flavors and textures.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My Easy Shrimp Fried Rice
After several attempts, including a hilarious burnt garlic mishap that filled the kitchen with smoke, I finally nailed my easy shrimp fried rice. Years of tasting, tweaking, and sharing this dish with my daughters made the recipe truly oursa flavorful blend of comfort and experience I’m excited to share with you.
FAQs ( Easy Shrimp Fried Rice )
What type of rice is best for easy shrimp fried rice?
Day-old cooked jasmine or long-grain white rice works best for fried rice because it’s drier and less sticky. Fresh rice tends to clump together and create a mushy texture. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes to dry it out. The individual grains will separate better and give you that perfect restaurant-style texture.
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works perfectly for easy shrimp fried rice. Just make sure to thaw them completely and pat them dry with paper towels before cooking. Remove the shells and tails if they’re not already peeled, and check for any remaining veins. Frozen shrimp actually cook quite quickly, so be careful not to overcook them or they’ll become rubbery.
What vegetables can I add to shrimp fried rice?
Classic additions include diced carrots, frozen peas, corn, and chopped green onions for color and crunch. You can also try bell peppers, broccoli florets, snap peas, or bean sprouts for extra nutrition. Keep in mind that harder vegetables like carrots should be cooked first, while softer ones like peas can be added toward the end. The key is not to overcrowd the pan so everything cooks evenly.
How long does shrimp fried rice last in the refrigerator?
Properly stored shrimp fried rice will keep in the refrigerator for up to 3-4 days in an airtight container. Make sure to cool it completely before refrigerating and reheat thoroughly before eating. You can also freeze portions for up to 3 months, though the texture may be slightly different after thawing. When reheating, add a splash of water or broth to prevent it from drying out.
What sauce should I use for the best flavor?
A combination of soy sauce, oyster sauce, and a touch of sesame oil creates the most authentic flavor profile. Start with 2-3 tablespoons of soy sauce and 1 tablespoon of oyster sauce, then adjust to taste. A few drops of sesame oil at the end adds incredible depth without being overpowering. You can also add a pinch of garlic powder or fresh minced garlic for extra flavor punch.
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Wrapping Up Your Easy Shrimp Fried Rice
Easy Shrimp Fried Rice is your go-to for a cozy, quick dinner that delivers big on flavor without fuss. In about 30 minutes, you’ll have tender shrimp, fluffy rice, and those nostalgic savory bites everyone loves. It’s simple enough for weeknights but tasty enough to feel special.
Feel free to mix in whatever veggies you have or swap shrimp for chicken or tofu to keep it fresh. Leftovers reheat beautifully, so pack your lunch box or save a bowl for tomorrow. A little soy sauce drizzle at the end is a game changera trick I picked up from my mom’s kitchen.
I’d love to see how you make this recipe your own! Did fried rice show up in your family meals too? Share your photos or twists, and don’t forget to pass this on to someone who’ll appreciate a quick, homemade dinner full of heart. This one’s a keeper, promise.
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PrintEasy Shrimp Fried Rice
Simple and easy to make shrimp fried rice with tender shrimps and loads of veggies. Ready in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
- 2 tablespoons olive oil
- 1 lb medium raw shrimp peeled and deveined
- 1 cup frozen peas and carrots *see notes
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 4 eggs beaten
- 3 cups cooked rice cooked and cooled
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons green onion chopped
Instructions
- To a large skillet over medium heat add oil. Once the oil is heated add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- To the same skillet add carrot and peas ginger and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce salt and pepper. Mix the rice eggs and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Notes
- Frozen peas and carrots: You can also add in fresh peas and carrots or other vegetables like zucchini yellow squash bamboo shoots snap peas broccoli and cauliflower baby corn etc
- The best way to make shrimp fried rice is to use cooked and cooled long-grain rice
- Warm rice or glutinous short rice will make this recipe mushy! The perfect way to use up some of your leftover rice
- Scrambling the eggs away from the vegetables is essential
- They firm up the best when they are not immediately mixed in with the other ingredients
- Use pre-minced fresh garlic and ginger to make this recipe even easier! Use up any leftover vegetables in the fridge
- This is a delicious way to clear out the fridge before a grocery shop
- Store leftovers in the fridge for up to 3 days
- This is great for meal prep!
Nutrition
- Calories: 386 kcal
- Sugar: 1 g
- Sodium: 1567 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 307 mg
