Shrimp Fried Rice Recipe

Easy shrimp fried rice recipe with leftover rice, fresh vegetables, and scrambled eggs. Quick weeknight dinner with sesame oil, soy sauce, and tender shrimp. Restaurant-style fried rice at home, ready in under 30 minutes.

Ingredients

For the Shrimp:

• 1 lb (26–30 count) uncooked shrimp, peeled and deveined
• 1 tsp cornstarch
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper

For the Fried Rice:

• 3 Tbsp light olive oil or canola oil, divided
• 4 large eggs, beaten
• ¼ cup green onions, finely chopped
• 5 cups leftover chilled white rice, rinsed
• 12 oz frozen carrots and peas, thawed
• 2 Tbsp soy sauce or coconut aminos, adjust to taste
• 1 ½ tsp sesame oil

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Instructions

1. Marinate the shrimp

In a medium bowl, toss shrimp with cornstarch, salt, and pepper. Let marinate at room temperature for 10 minutes.

2. Cook the shrimp

Heat 2 Tbsp oil in a large non-stick skillet over medium-high heat. Add the shrimp in a single layer and cook 1 minute per side, until opaque and cooked through. Transfer to a bowl and set aside.

3. Scramble the eggs

In the same skillet, add the beaten eggs. Cook while breaking them up with a spatula until fully set. Transfer to a bowl.

4. Sauté the aromatics

Wipe the skillet clean and return to medium-high heat. Add 1 Tbsp oil and the green onions. Cook for 30 seconds until fragrant.

5. Cook the rice

Add rice to the skillet and spread it evenly. Let it cook undisturbed for 1–2 minutes, then stir and sauté another 1–2 minutes until rice is sizzling.

6. Add sauce and vegetables

Drizzle soy sauce over the rice and stir well. Add sesame oil and thawed carrots and peas, mixing until evenly combined.

7. Combine shrimp and eggs

Return cooked shrimp and scrambled eggs to the skillet. Stir frequently and cook until everything is heated through. Adjust soy sauce to taste.

8. Serve

Plate the fried rice while hot, garnished with extra green onions if desired.

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Why You’ll Love This Recipe

• Quick and easy weeknight dinner
• Packed with protein and vegetables
• Uses leftover rice to reduce waste
• Full of savory flavors and restaurant-style taste

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Tips

• Use cold leftover rice for the best texture; freshly cooked rice can become mushy.
• Do not overcrowd the skillet; cook shrimp in batches if needed.
• Press down the rice occasionally to get a slightly crispy texture.
• Adjust soy sauce and sesame oil gradually to suit your taste.

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Variations and Substitutions

• Protein Swap: Chicken, tofu, or pork instead of shrimp.
• Vegetables: Add bell peppers, corn, broccoli, or snow peas.
• Rice Alternatives: Brown rice, jasmine rice, or cauliflower rice.
• Sauce Options: Add hoisin sauce, oyster sauce, or chili garlic sauce for extra flavor.

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FAQs

Can I make this ahead of time?
Yes, fried rice can be prepared and stored in the fridge for 1–2 days. Reheat in a skillet or microwave before serving.

Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking to avoid excess water.

Is this recipe gluten-free?
Use gluten-free soy sauce or coconut aminos to make it gluten-free.

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Serving

• Serve as a main course or a side with stir-fried vegetables.
• Garnish with fresh cilantro or green onions.
• Add a wedge of lime for a citrusy twist.

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Suggestions

• Double the recipe for meal prep; it reheats well for lunches or dinners.
• Pair with egg rolls or spring rolls for an Asian-inspired meal.
• Sprinkle with sesame seeds or crushed peanuts for extra texture.