Shrimp Fried Rice with Vegetables

Shrimp Fried Rice with Vegetables is one of those delightful meals that beautifully blends convenience, flavor, and comfort in every bite. Originating from Asian cuisine—particularly Chinese stir-fry traditions—this dish brings together juicy shrimp, fragrant garlic, colorful vegetables, and perfectly seasoned rice.

The sizzling sesame oil, soy sauce, and gently scrambled eggs give the fried rice a savory umami richness, making it incredibly satisfying. It’s a one-pan dish that’s quick to prepare, deeply flavorful, and ideal for busy weeknights or meal prep, yet it tastes like something you’d order at a favorite restaurant.

Why I Love This Recipe

I love this recipe because it delivers maximum flavor with minimum effort. It’s versatile, comforting, and endlessly customizable. The shrimp add a tender, juicy protein component, while the vegetables add beautiful texture and color.

What makes it even better is the slight smoky “wok flavor” that comes from cooking fast over high heat—something that makes every bite irresistible.

Why This Dish is a Must-Try

You should absolutely try this recipe because:

• It’s fast and delicious—ready in under 30 minutes.
• One pan means easy cleanup.
• It’s nutritious and well-balanced, with protein, grains, and veggies.
• It tastes better than takeout and can be tailored to your preferences.
• It’s perfect for meal prep or weeknight dinners.

If you’re craving bold flavor, texture, and a wholesome meal—this one’s for you.

Prep & Cook Time

Task	Time
Preparation Time	12–15 minutes
Cooking Time	10–12 minutes
Total Time	22–27 minutes

Servings & Nutrition

• Servings: 4
• Calories per serving: Approx. 400–480 (varies with oil and sauces)

Course & Cuisine

• Course: Main dish / One-pan meal
• Cuisine: Asian / Chinese-inspired

Ingredients

Main Ingredients

• 3 cups cooked jasmine rice (preferably day-old and cold)
• 300g (10–12 oz) shrimp, peeled and deveined
• 2 tablespoons sesame oil or vegetable oil
• 2 eggs, lightly beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (peas, corn, carrots)
• ½ cup diced bell pepper
• 2–3 tablespoons soy sauce (to taste)
• 1 teaspoon oyster sauce (optional but recommended)
• ½ teaspoon black pepper
• Salt to taste
• 2 green onions, chopped

Optional Add-Ins

• Chili flakes or sriracha for heat
• Lime juice for brightness
• Fresh cilantro for garnish

Step-by-Step Cooking Directions

Step 1: Prepare the Shrimp

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
3. Add shrimp and cook for 2–3 minutes per side until pink and cooked through.
4. Remove and set aside.

Step 2: Cook Eggs

1. In the same pan, add a little more oil if needed.
2. Pour in whisked eggs and scramble gently until lightly set.
3. Transfer eggs to the same plate as shrimp.

Step 3: Stir-Fry Vegetables

1. Add remaining oil to the skillet.
2. Sauté onion and garlic for 30 seconds until fragrant.
3. Add bell pepper and mixed vegetables; stir-fry for 2–3 minutes.

Step 4: Add the Rice

1. Add cold rice to the pan, breaking up clumps with a spatula.
2. Stir-fry for 2–3 minutes until heated through.

Step 5: Season

1. Add soy sauce, oyster sauce, and black pepper.
2. Mix well to evenly coat the rice.

Step 6: Combine Everything

1. Return shrimp and scrambled eggs to the pan.
2. Toss everything gently to combine.
3. Stir in chopped green onions and adjust seasoning.

How to Serve

Serve hot in bowls or plates. Garnish with:

• Extra green onions
• Sesame seeds
• Lemon or lime wedge
• A drizzle of sriracha

Pairs beautifully with:

• Spring rolls
• Asian slaw
• Miso soup
• Grilled vegetables

Recipe Tips

✔ Use day-old, cold rice. Fresh rice becomes mushy.
✔ Cook on high heat for authentic restaurant texture.
✔ Don’t overcrowd shrimp — they cook fast and need space.
✔ Taste and adjust soy sauce before serving.

Variations

Version	Changes
Chicken Fried Rice	Use cooked cubed chicken instead of shrimp
Vegetarian	Skip shrimp, add tofu, edamame, or mushrooms
Spicy Version	Add chili oil, sriracha, or Thai bird’s eye peppers
Pineapple Fried Rice	Add pineapple chunks, cashews, and coconut aminos
Garlic Butter Shrimp Version	Cook shrimp in butter and garlic before tossing

Storage & Freezing

Storage Method	Duration
Refrigerated	3–4 days in airtight container
Frozen	Up to 2 months

Special Equipment Needed

• Wok or large nonstick skillet
• Spatula or wooden spoon
• Cutting board and knife

FAQ

Q: Can I use frozen shrimp?
Yes—just thaw fully and pat dry.

Q: Can I skip oyster sauce?
Yes, but it adds extra umami flavor. Replace with hoisin or extra soy sauce if needed.

Q: Can I make this gluten-free?
Use gluten-free soy sauce or tamari.

Q: Can leftover rice work?
Yes—leftover rice is ideal.

Conclusion

Shrimp Fried Rice with Vegetables is the perfect balance of convenience, flavor, and nourishment. It’s colorful, tasty, satisfying, and impressively quick to prepare. Whether you’re craving takeout flavors, looking for a delicious way to use leftovers, or planning a restaurant-style dinner at home, this dish delivers every time.