Shrimp Fried Rice

This Shrimp Fried Rice is a quick, flavorful, and satisfying dish that’s perfect for a weeknight dinner. Packed with shrimp, vegetables, and a touch of sesame oil, it’s a savory dish that’s both easy to make and full of delicious flavors. With the added benefit of using leftover rice, this recipe is a great way to create a meal that feels fresh yet quick to prepare.

Why You’ll Love This Recipe

Shrimp Fried Rice is an absolute crowd-pleaser. The combination of tender shrimp, scrambled eggs, and the crispy texture of the rice creates a delightful meal that is both filling and full of flavor. With ingredients that come together quickly in one pan, it’s perfect for busy nights. The soy sauce and sesame oil add a delicious depth, and the shrimp gives it a savory touch that makes this fried rice irresistible.

Ingredients

• 8 oz small raw shrimp, shelled and deveined

• 1/2 tsp kosher salt

• Freshly ground black pepper, to taste

• 1/2 tsp cornstarch

• 3 tbsp peanut oil, canola oil, or rice bran oil

• 3 large eggs, beaten

• 2 green onions, minced

• 4 cups leftover rice, with grains separated

• 3/4 cup frozen peas and carrots, defrosted

• 1 tbsp soy sauce (use gluten-free soy sauce for a gluten-free version), plus more to taste

• 1 tsp dark toasted sesame oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Toss the shrimp:

1. In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch. Toss to coat and set aside to rest for 10 minutes at room temperature.

Heat the pan:

2. Heat a large sauté pan or wok over high heat. When the pan is very hot (a drop of water sizzles instantly), swirl in 1 tablespoon of the cooking oil to coat the pan.

Sear the shrimp:

3. Add the shrimp to the hot pan, spreading them out in a single layer. Let them fry without moving for 30 seconds, then flip and cook the other side for 30 seconds or until mostly cooked through (do not cook fully). Remove the shrimp with a slotted spoon and set aside.

Cook the eggs:

4. Lower the heat to medium, add more oil if needed, and pour the beaten eggs into the pan. Stir quickly to scramble the eggs as they cook. When the eggs are slightly runny, transfer them to the bowl with the cooked shrimp.

Sauté the green onions and rice:

5. Clean out the pan with paper towels and return it to the burner. Heat the pan over high heat and swirl in the remaining oil. Once the oil is shimmering, add the green onions and sauté for 15 seconds.

6. Add the leftover rice and stir to mix with the green onions. Spread the rice evenly over the surface of the pan and let it fry for 1-2 minutes until it starts to sizzle. Flip the rice over and cook for another minute.

Add the soy sauce and mix:

7. Sprinkle the soy sauce over the rice and stir to combine. Add the carrots, peas, shrimp, eggs, and sesame oil. Stir everything well and heat until sizzling hot. Adjust the soy sauce to taste.

Servings and Timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the shrimp with tofu or a mix of extra vegetables like mushrooms, zucchini, or bell peppers for a vegetarian version.

• More Spice: Add chili sauce, a pinch of cayenne pepper, or your favorite hot sauce for a spicier fried rice.

Storage & Reheating Tips

• Storage: Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or in a pan with a splash of water to loosen the rice and bring it back to life.

FAQs

1. Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp will work perfectly in this recipe. Just be sure to peel and devein them before using.

2. Can I use different vegetables in the fried rice?

Absolutely! You can use any veggies you like—bell peppers, corn, or even spinach would be great additions.

3. Can I use brown rice instead of white rice?

Yes, brown rice can be used in place of white rice. Just make sure it’s cooked and the grains are separated before adding it to the pan.

4. Can I make this fried rice ahead of time?

Yes, you can make the fried rice ahead of time and store it in the fridge for up to 3 days. Just reheat it before serving.

5. Can I make this recipe without sesame oil?

If you don’t have sesame oil, you can skip it or substitute it with another oil, though it won’t have the same flavor. Toasted sesame oil adds a unique flavor profile to the dish.

6. What type of rice is best for fried rice?

Day-old rice or leftover rice is best for fried rice, as it has dried out a little, making it perfect for frying. Jasmine rice is commonly used, but any long-grain rice will work.

7. Can I add more protein to this fried rice?

Yes, you can add more protein, such as chicken, or beef, to this fried rice. Just make sure to cook it separately before adding it to the pan with the rice.

8. Can I make this dish vegan?

Yes, simply replace the shrimp with tofu and use a plant-based sauce instead of regular soy sauce to make it vegan-friendly.

9. How do I make the rice crispy?

To make the rice crispy, let it sit in the pan without stirring for a minute or two after you spread it out. The rice will crisp up on the bottom, giving it a nice texture.

10. Can I freeze leftover fried rice?

Yes, you can freeze leftover fried rice in an airtight container for up to 1-2 months. Reheat in the microwave or on the stovetop with a splash of water.

Conclusion

This Shrimp Fried Rice is the ultimate quick and easy meal that’s packed with flavor. Whether you’re using leftover rice or cooking from scratch, the combination of shrimp, vegetables, and savory sauces makes for a satisfying dish that’s sure to please. Perfect for a busy weeknight or meal prep, it’s a dish that’s both delicious and versatile!

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