Szechuan Shrimp Stir Fry with Fried Rice

This Szechuan Shrimp Stir Fry with Fried Rice is a bold, flavor-packed dish that comes together in just 15 minutes. Featuring tender shrimp, crisp vegetables, and a fiery Szechuan sauce, it’s served alongside quick homemade fried rice. This recipe delivers all the satisfaction of takeout—faster, fresher, and healthier—right from your own kitchen.

Why You’ll Love This Recipe

• Fast and easy—ready in just 15 minutes

• Loaded with flavor from spicy Szechuan sauce

• Healthy and colorful with a variety of crisp vegetables

• Customizable heat level depending on the sauce you choose

• Great use for leftover rice

• Protein-packed with shrimp and egg

• One-pan friendly—less cleanup

• Better than takeout in taste, time, and cost

• Versatile veggies—use what you have on hand

• Perfect for weeknight dinners or quick lunches

Ingredients

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

Shrimp and Vegetables:

• 1 dozen medium shrimp, cleaned

• 3 to 4 cups mixed vegetables (e.g., broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus)

• ⅔ cup Szechuan sauce (choose a heat level to your taste)

• 2 tablespoons olive oil (or sesame, peanut, or canola oil)

Fried Rice:

• 1 to 2 cups cooked rice (fresh, leftover, or pre-cooked bagged rice)

• 1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)

• 1 egg

• ½ cup diced vegetables (optional: carrots, peas, mushrooms, peppers, bean sprouts, water chestnuts, etc.)

Directions

1. Cook the shrimp and vegetables:
   Heat oil in a wok or large skillet over medium-high heat. Add the shrimp, vegetables, and Szechuan sauce. Stir-fry for 4 to 6 minutes, or until the shrimp are opaque and cooked through, and the vegetables are just tender but still crisp. Remove from heat and transfer to plates.

2. Make the fried rice:
   In the same skillet or wok (with any leftover sauce remnants), drizzle with a bit more oil. Add the rice and optional diced vegetables. Crack in the egg and stir continuously.

3. Finish the rice:
   Cook for 3 to 5 minutes, stirring often, until the egg is fully cooked and the rice begins to brown slightly.

4. Serve immediately:
   Plate the fried rice alongside the shrimp and vegetables. Enjoy warm for the best flavor and texture.

Servings and timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Make it vegetarian: Omit shrimp and use tofu or extra vegetables.

• Add heat: Stir in chili garlic sauce, red pepper flakes, or sliced fresh chilies.

• Swap protein: Try chicken, beef strips, or scallops instead of shrimp.

• Low-carb option: Use cauliflower rice instead of regular rice.

• Soy-free: Choose a soy-free Szechuan sauce and use tamari or coconut aminos in fried rice.

• Nutty flavor: Add a drizzle of sesame oil at the end or top with crushed peanuts.

• Add pineapple or mango: For a sweet-spicy contrast.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in short bursts.

• Freezing: Not recommended, as the shrimp and vegetables may lose texture.

FAQs

Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking to prevent excess water in the stir fry.

What vegetables work best in this stir fry?

Broccoli, bell peppers, carrots, snow peas, mushrooms, and baby corn are great options. Use what you have!

How spicy is Szechuan sauce?

It varies by brand. Choose mild, medium, or hot depending on your preference.

Can I make the fried rice without egg?

Absolutely. The egg adds protein and richness, but it can be omitted or replaced with tofu scramble.

Can I use jasmine or basmati rice?

Yes, any long-grain rice will work. Leftover rice works best for fried rice texture.

What’s the best oil to use for stir fry?

High-smoke-point oils like sesame, peanut, or canola work well for stir-frying.

Do I need a wok?

No, a large skillet or sauté pan works just fine.

How do I keep the shrimp from overcooking?

Watch closely and remove from heat as soon as they turn pink and opaque—about 3–4 minutes.

Can I meal prep this?

Yes, but it’s best enjoyed fresh. Store components separately for best texture.

What can I serve with this stir fry?

It’s a complete meal on its own, but you could add egg rolls, dumplings, or a cucumber salad on the side.

Conclusion

Szechuan Shrimp Stir Fry with Fried Rice is a fast, flavorful, and healthy alternative to takeout. With its punchy sauce, crisp-tender veggies, and satisfying fried rice, it’s a balanced meal that’s easy enough for busy weeknights but delicious enough for guests. Customize the spice level, swap proteins, and enjoy this stir fry your way—hot, fresh, and full of bold flavor.

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