Quick and Easy Shrimp Fried Rice Recipe

This Shrimp Fried Rice is a fast, flavorful dish packed with juicy shrimp, tender vegetables, and perfectly seasoned rice. It’s my go-to when I want a satisfying meal that comes together in one pan with ingredients I usually already have on hand. With bold flavors and a great texture, this dish turns leftover rice into something truly crave-worthy.

Why You’ll Love This Recipe

I love this recipe because it’s versatile, quick, and packed with flavor. The shrimp cook in just minutes, the rice crisps up beautifully, and the soy-based sauce ties everything together. I can make it with frozen shrimp, leftover rice, and whatever veggies I have in the fridge. It’s healthier and faster than takeout—and just as delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Cooked white rice (day-old works best)

• Eggs

• Onion, diced

• Garlic, minced

• Carrots, finely diced

• Frozen peas (or mixed vegetables)

• Soy sauce

• Sesame oil

• Vegetable oil or cooking oil

• Salt and pepper

• Optional: green onions for garnish, red pepper flakes for heat

Directions

1. I begin by heating a little oil in a large skillet or wok over medium-high heat. I cook the shrimp for 2–3 minutes per side, until pink and opaque, then remove and set aside.

2. In the same pan, I add a bit more oil and scramble the eggs quickly, then push them to one side of the pan.

3. I add the onions, garlic, carrots, and peas, sautéing until the veggies are tender.

4. I stir in the rice, breaking up any clumps, and cook for a few minutes until it’s hot and slightly crispy.

5. I return the shrimp to the pan and mix everything together.

6. I drizzle in soy sauce and a splash of sesame oil, tossing to coat evenly.

7. I taste and adjust with salt, pepper, or more soy sauce as needed, then garnish with green onions if I have them.

Servings and timing

This recipe serves about 4 and takes around 25–30 minutes total, including prep and cook time.

Variations

• I sometimes add chopped pineapple for a sweet-savory twist.

• Using brown rice or cauliflower rice works well for a lighter version.

• I swap shrimp with chicken, tofu, or leftover steak when needed.

• Adding sriracha or chili paste gives it a spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of oil or water to refresh the texture. It also reheats well in the microwave in short bursts, stirring between each.

FAQs

Can I use frozen shrimp?

Yes, I thaw them first under cold water, then pat them dry before cooking to avoid excess moisture.

What rice works best?

Day-old rice is ideal—it’s dry enough to crisp up. Fresh rice tends to be too moist and clumps together.

Can I make this without eggs?

Absolutely. I’ve skipped the eggs or replaced them with tofu scramble when I want an egg-free version.

Is this dish gluten-free?

It can be—just use gluten-free soy sauce (like tamari) and confirm that all other ingredients are gluten-free.

How do I avoid soggy fried rice?

I use cold, dry rice and a hot pan. I also avoid overcrowding the skillet so everything fries instead of steaming.

Conclusion

Shrimp Fried Rice is a quick and reliable dish that transforms simple ingredients into something truly satisfying. With juicy shrimp, crisp veggies, and savory rice, it’s a meal I keep in rotation for busy nights or lazy weekends. Whether I’m using leftovers or cooking from scratch, this recipe never lets me down.

Quick and Easy Shrimp Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Quick and Easy Shrimp Fried Rice is a flavorful one-pan dish made with juicy shrimp, crisp vegetables, fluffy rice, and a savory soy-based sauce. Perfect for busy weeknights, this shrimp fried rice recipe is faster than takeout and fully customizable using pantry staples and leftover rice.

---

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 cups cooked white rice (preferably day-old)
• 2 eggs, lightly beaten
• 1 small onion, diced
• 2–3 garlic cloves, minced
• ½ cup finely diced carrots
• ½ cup frozen peas or mixed vegetables
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 2 tbsp vegetable oil or cooking oil, divided
• Salt and pepper, to taste
• Optional: sliced green onions, red pepper flakes, or sriracha for garnish/heat

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.

2. Add remaining oil to the same pan. Scramble eggs quickly, then push to one side of the pan.

3. Add onion, garlic, carrots, and peas. Sauté until veggies are soft, about 3–4 minutes.

4. Add cooked rice, breaking up any clumps. Stir-fry for a few minutes until heated through and lightly crisped.

5. Return shrimp to the pan. Drizzle in soy sauce and sesame oil. Toss everything together until well combined.

6. Season to taste with salt, pepper, and optional red pepper flakes. Garnish with green onions before serving.

---

Notes

• Use day-old, cold rice for best texture.
• Swap shrimp for chicken, tofu, or leftover protein.
• Brown rice or cauliflower rice are great alternatives.
• Add pineapple, bell pepper, or broccoli for extra flavor and color.
• Store leftovers up to 3 days and reheat with a splash of water or oil.