Shrimp Fried Rice Recipe

Quick and easy shrimp fried rice made with tender shrimp, fluffy rice, scrambled eggs, vegetables, and savory seasoning. This one-pan recipe is perfect for busy weeknights or meal prep. Ready in under 30 minutes, it’s a great way to use leftover rice and create a healthy, flavorful homemade takeout-style dish.

Ingredients

• 1 lb uncooked shrimp (26-30 count, peeled and deveined)
• 1 tsp cornstarch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp light olive oil or canola oil
• 4 large eggs, beaten
• 1/4 cup green onions, finely chopped
• 5 cups cold, cooked white rice (rinsed before cooking and chilled overnight)
• 12 oz frozen peas and carrots, thawed
• 2 Tbsp soy sauce or coconut aminos (adjust to taste)
• 1 1/2 tsp sesame oil

Instructions

1. Marinate the Shrimp: In a medium bowl, toss shrimp with cornstarch, salt, and pepper. Let sit at room temperature for 10 minutes.
2. Cook the Shrimp: Heat 2 Tbsp of oil in a large non-stick skillet over medium-high heat. When hot, add shrimp in a single layer and cook for 1 minute per side until opaque and cooked through. Transfer to a bowl.
3. Scramble the Eggs: In the same skillet over medium heat, add beaten eggs. Stir and cook until fully set, then transfer to the bowl with the shrimp.
4. Cook the Onions and Rice: Wipe out the skillet. Add 1 Tbsp oil and green onions. Cook over medium-high heat for about 30 seconds until fragrant.
5. Add the cold rice and spread it out in the skillet. Let it cook undisturbed for 1–2 minutes to develop a slight crisp. Stir and sauté another 1–2 minutes until heated through.
6. Season and Combine: Drizzle in soy sauce and sesame oil. Add the thawed peas and carrots and mix thoroughly.
7. Return the cooked shrimp and eggs to the pan. Stir everything together and cook for another 2–3 minutes, until the dish is hot and well combined. Adjust soy sauce to taste.

---

Tips

• Use cold, day-old rice for the best texture—it stays firm and doesn’t clump.
• Don’t overcook the shrimp—they only need a minute per side.
• Let the rice crisp slightly in the pan for extra texture.
• Prep everything before you start cooking—stir-fry moves fast.

Variations and Substitutions

• Protein options: Swap shrimp with chicken, beef, tofu, or pork.
• Vegetables: Add bell peppers, corn, or chopped broccoli for extra color and nutrients.
• Grain alternatives: Try cooked brown rice, quinoa, or cauliflower rice for a twist.
• Gluten-free: Use gluten-free tamari or coconut aminos instead of soy sauce.

FAQs

Can I use freshly cooked rice?
It’s best to use cold, leftover rice to avoid mushiness. If you must use fresh rice, spread it on a tray to cool and dry out before using.

How do I prevent fried rice from sticking to the pan?
Use a non-stick skillet or wok and make sure the pan is hot before adding ingredients. Also, don’t overcrowd the pan.

Can I double the recipe?
Yes, but cook in batches to avoid steaming the ingredients instead of stir-frying.

Serving Suggestions

• Serve with a side of chili oil or hot sauce for extra heat
• Pair with egg rolls, dumplings, or a simple cucumber salad
• Great as a main dish or alongside other Asian-inspired meals

Why You’ll Love This Recipe

This shrimp fried rice is quick, customizable, and full of flavor. It’s a great way to use up leftovers and comes together in under 30 minutes with minimal prep. Perfect for weeknight dinners or meal prep.