Shrimp Fried Rice

Introduction

Shrimp Fried Rice is a classic Asian-inspired dish that transforms simple ingredients into a flavorful, satisfying meal. It combines fluffy rice, succulent shrimp, crisp vegetables, and savory seasonings, all stir-fried to perfection in a hot wok or skillet. This dish is not only a takeout favorite but also one of the easiest meals to recreate at home.

It’s a one-pan wonder, packed with protein, carbs, and veggies, making it both hearty and balanced. The subtle sweetness of shrimp pairs beautifully with the umami flavors of soy sauce, sesame oil, and garlic.

Why I Love This Recipe

I love this recipe because it’s quick, wholesome, and endlessly customizable. Shrimp cooks in minutes, making it the ideal protein for fried rice. Plus, using leftover rice makes the dish economical and reduces food waste. The flavors are restaurant-quality but with the added benefit of being healthier since you control the oil, sodium, and fresh ingredients.

Why It’s a Must-Try Dish

• Quick and Easy – Ready in 20 minutes, perfect for busy weeknights.
• Versatile – Great way to use up leftover rice and veggies.
• Balanced Meal – Contains protein, carbs, and veggies in one dish.
• Better than Takeout – Fresher, healthier, and customizable.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4 servings
• Calories: ~400 kcal per serving (approx., varies with portion and oil used)
• Cuisine: Asian / Chinese-inspired
• Course: Main Course / Side Dish

Ingredients

• 3 cups cooked, cooled rice (preferably day-old jasmine or long-grain rice)
• 1 lb (450 g) medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil (divided)
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 cup mixed vegetables (peas, carrots, corn, or bell peppers)
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon oyster sauce (optional, for depth of flavor)
• Salt and black pepper, to taste
• 2 green onions, chopped (for garnish)
• Red chili flakes or sriracha (optional, for spice)

Simple Cooking Directions

1. Cook shrimp until pink and remove from skillet.
2. Scramble eggs, then set aside.
3. Stir-fry onion, garlic, and veggies.
4. Add rice, sauces, shrimp, and eggs back in.
5. Toss, garnish, and serve hot.

Step-by-Step Preparation Method

Step 1: Prepare the Shrimp

• Pat shrimp dry and season lightly with salt and pepper.
• Heat 1 tablespoon vegetable oil in a large skillet or wok.
• Cook shrimp for 2–3 minutes until pink and opaque. Remove and set aside.

Step 2: Scramble the Eggs

• In the same skillet, add a little more oil if needed.
• Pour in beaten eggs and scramble until just set. Remove and set aside.

Step 3: Cook Aromatics and Vegetables

• Add remaining vegetable oil and sesame oil.
• Sauté onion and garlic for 1–2 minutes until fragrant.
• Add mixed vegetables and stir-fry for 3–4 minutes until tender.

Step 4: Add Rice and Seasonings

• Break up clumps of rice with a spatula.
• Add soy sauce and oyster sauce. Stir-fry for 2–3 minutes, mixing well.

Step 5: Combine Everything

• Return shrimp and eggs to the skillet.
• Toss everything together until heated through.
• Taste and adjust seasoning with extra soy sauce, salt, or pepper.

Step 6: Garnish and Serve

• Sprinkle with chopped green onions.
• Add chili flakes or sriracha if you like spice.
• Serve hot.

How to Serve

• Serve as a main dish for a quick dinner.
• Pair with egg rolls, spring rolls, or hot and sour soup for a complete Asian-inspired meal.
• Use as a side dish with grilled or stir-fried meats.

Additional Recipe Tips

• Use cold, day-old rice – freshly cooked rice is too soft and will clump.
• High heat is key – it gives that authentic “wok hei” flavor.
• Cook in batches if your skillet is small, to avoid steaming the rice.
• Don’t overcook shrimp – they become rubbery if cooked too long.

Variations

• Pineapple Shrimp Fried Rice – Add pineapple chunks for a sweet-savory twist.
• Spicy Fried Rice – Stir in chili paste or sriracha.
• Vegetarian Fried Rice – Skip shrimp and use tofu or extra veggies.
• Protein Swap – Replace shrimp with chicken, beef, or pork.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze portions for up to 2 months. Reheat directly from frozen in a hot skillet.
• Reheating: Add a splash of water or broth and stir-fry over medium-high heat until hot.

Special Equipment Needed

• Wok or large nonstick skillet
• Spatula or wooden spoon
• Rice cooker (optional, for perfectly cooked rice)

FAQ

Q1: Can I use fresh rice instead of day-old?
Yes, but spread it on a tray and refrigerate for at least 1 hour to firm up before frying.

Q2: Do I have to devein shrimp?
It’s recommended for better texture and presentation, though not mandatory.

Q3: Can I make it gluten-free?
Yes, just use tamari or coconut aminos instead of soy sauce.

Q4: What oil is best for fried rice?
Neutral oils like vegetable, canola, or peanut oil work best since they handle high heat.

Q5: How do I keep fried rice from turning mushy?
Use cold, dry rice and cook on high heat, stirring frequently.

Conclusion

Shrimp Fried Rice is the ultimate comfort food—flavorful, quick, and satisfying. With tender shrimp, fluffy rice, and crunchy veggies all coated in savory soy sauce, it’s a dish that beats takeout any day. Whether served as a complete meal or a side, this recipe is guaranteed to become a staple in your kitchen.