Shrimp Fried Rice Recipe (Easy Better Than Takeout)
This shrimp fried rice is a quick and satisfying dish packed with juicy shrimp, fluffy rice, and savory flavors. Stir-fried with vegetables, eggs, and a delicious sauce, it’s an easy meal that comes together in minutes. Perfect for weeknight dinners or using up leftover rice, this recipe is a homemade favorite!
Equipment
- Large skillet or wok
- Cutting board and knife
- Mixing bowls
- Wooden spoon or spatula
Ingredients
- 3 cups day-old cooked rice
- 1 lb shrimp, peeled and deveined
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, chopped
- Cooking oil as needed
Instructions
- Prep Shrimp: Pat dry and season lightly with salt and pepper.
- Cook Shrimp: Heat oil in a large skillet or wok. Stir-fry shrimp until pink, then remove and set aside.
- Scramble Eggs: Add beaten eggs to the pan, scramble quickly, then push to the side.
- Add Vegetables: Stir-fry garlic, ginger, and vegetables until tender.
- Fry Rice: Add rice, breaking up clumps. Stir-fry over high heat for 2–3 minutes.
- Season: Pour soy sauce and sesame oil over rice. Toss well.
- Combine: Return shrimp to the pan, mix everything together.
- Finish: Garnish with green onions and serve hot.
- Expert Tip: Use day-old rice for the best texture—fresh rice tends to clump.
Notes
- Use jasmine or long-grain rice for authentic texture.
- Cook shrimp separately to avoid overcooking.
- Add chili paste or sriracha for a spicy kick.
- Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
- Reheat in a skillet with a splash of oil for best flavor.