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
Instructions
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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.
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Add remaining oil to the same pan. Scramble eggs quickly, then push to one side of the pan.
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Add onion, garlic, carrots, and peas. Sauté until veggies are soft, about 3–4 minutes.
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Add cooked rice, breaking up any clumps. Stir-fry for a few minutes until heated through and lightly crisped.
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Return shrimp to the pan. Drizzle in soy sauce and sesame oil. Toss everything together until well combined.
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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.
