The sizzle from the pan smells like my childhoodTV on low, rice popping, someone yelling that dinner’s almost ready. Easy Shrimp Fried Rice is having a big moment all over TikTok and Pinterest, and it’s not just a passing trend. It’s a cozy dish that tastes like effort, but only takes 20 minutes and zero stress.
This one’s got juicy shrimp, fluffy rice, and just the right hit of soy + sesame. Bonus: you’ve probably got most of it sitting in your fridge already. It’s like takeout, but in your slippers and without forgetting the sauce. Full details in the blog!
I’ve been tossing rice and shrimp together since my daughter could reach the stoveshe keeps me from over-salting, I keep her experimenting. We’re all about real recipes that work, not internet fads. I tested this one twelve ways. You’ll love the secret!
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Why You’ll Love This Easy Shrimp Fried Rice
This recipe is all about balance: simple steps, bold flavors, and ingredients you already have. Plus, it’s endlessly comforting.
- Quick and easy: Ready in just 30 minutes but tastes like you took all day.
- No fancy ingredients: Everything on this list is the kind of thing you can find in your pantry or freezer.
- Beginner-friendly: Perfect if you’ve never cooked fried rice before. Trust me, we’ll nail this together.
- Family-approved: Who doesn’t love shrimp, fluffy rice, and veggies? It’s customizable for everyone at the table.
Key Ingredients and Tools
Let’s break this downit’s all about meeting simple staples with big flavor. Here’s what makes it work:
- Shrimp: Medium, raw, peeled, and deveined. These cook fast and add juicy protein.
- Cooked rice: Use cold, cooked long-grain rice for the best texture. Leftovers work perfectlywarm rice = mushy rice.
- Veggies: Frozen peas and carrots keep it foolproof, but feel free to get creative (clean-out-the-fridge vibes are encouraged).
- Seasonings: Soy sauce, ginger, garlic, salt, and peppersmall additions, big impact.
- Eggs: Gives that classic fried rice fluffiness. Scramble them separately to keep them light.
| Essential Tools | Why You Need Them |
|---|---|
| Large skillet or wok | For even heat and enough space to stir everything together. |
| Spatula | Perfect for stirring and scrambling the eggs without breaking a sweat. |
Step-by-Step Instructions
Here’s how we turn humble ingredients into restaurant-level comfort food.
- Cook the shrimp: Heat oil in your skillet, then cook shrimp for about 4-5 minutes. Flip them until they’re pink and juicy, then set aside.
- Sauté the veggies: In the same pan, toss in peas, carrots, garlic, and ginger. Cook for 2 minutes until they soften.
- Scramble the eggs: Push the veggies to one side and pour in the beaten eggs. Stir until the eggs are fluffy and just set.
- Mix it together: Add the shrimp back, toss in the rice, soy sauce, salt, and pepper. Stir everything gently but thoroughly.
- Finish and serve: Sprinkle with chopped green onions and remove from heat. Serve straight from the pan or plate it up!
| Step | Time Needed |
|---|---|
| Cooking shrimp | 4-5 minutes |
| Sautéing veggies | 2 minutes |
| Scrambling eggs | 2 minutes |
| Mixing and finishing | 5 minutes |
Troubleshooting and Tweaks
Nailed it, but here’s how to solve common hiccups or switch things up:
- Rice sticking? If your rice clumps or sticks to the pan, try adding a splash more oil and making sure your heat is medium-low.
- No green onions? Skip or sub in regular diced onions or even chives.
- No peas and carrots? Just about any veggie worksthink zucchini, broccoli, or snap peas.
- Too salty? Reduce the soy sauce or opt for a low-sodium version next time.
| Ingredient | Swap Ideas |
|---|---|
| Shrimp | Diced chicken or tofu for a similar protein boost. |
| Peas and carrots | Broccoli, snap peas, or chopped zucchini. |
| Green onions | Regular onion, leeks, or skip altogether. |
Serving and Storage Tips
Let’s talk about how to store leftovers and stretch this workhorse meal even further.
- Serving: Serve steaming hot for maximum flavor. This dish is great as a meal on its own or paired with a light salad.
- Leftover magic: Store in the fridge for up to 3 days. Reheat gently on the stovetop or microwaveadd a splash of water to keep it fluffy.
- Freezer-friendly: Freeze portions for up to 2 months. Thaw overnight in the fridge for best results.
| Storage Method | How Long It Lasts |
|---|---|
| Fridge | Up to 3 days |
| Freezer | Up to 2 months |
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Expert Insight: Mastering Flavor in Easy Shrimp Fried Rice
Seafood cooks quickly, so precise timing is essential when making easy shrimp fried rice to keep the shrimp tender and prevent overcooking. Using day-old rice helps achieve the ideal texture, allowing the grains to separate and absorb flavors without becoming mushy. Balancing heat and seasoning creates a perfectly satisfying dish every time.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Behind the Easy Shrimp Fried Rice
This Easy Shrimp Fried Rice always brings back memories of Rachel and me juggling a chaotic weekend kitchenher expertly stirring while I tried not to burn the garlic. It’s simple, quick, and somehow always ends with proud smiles and a little less smoke than usual. Perfect for when you want tasty comfort without the fuss.
FAQs ( Easy Shrimp Fried Rice )
What type of rice is best for easy shrimp fried rice?
Day-old cooked jasmine or long-grain white rice works best for fried rice because it’s drier and less sticky. Fresh rice tends to clump together and create a mushy texture. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes to dry it out. The individual grains will separate better and give you that perfect restaurant-style texture.
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works perfectly for easy shrimp fried rice. Just make sure to thaw them completely and pat them dry with paper towels before cooking. Remove the shells and tails if they’re not already peeled, and check for any remaining veins. Frozen shrimp actually cook quite quickly, so be careful not to overcook them or they’ll become rubbery.
What vegetables can I add to shrimp fried rice?
Classic additions include diced carrots, frozen peas, corn, and chopped green onions for color and crunch. You can also try bell peppers, broccoli florets, snap peas, or bean sprouts for extra nutrition. Keep in mind that harder vegetables like carrots should be cooked first, while softer ones like peas can be added toward the end. The key is not to overcrowd the pan so everything cooks evenly.
How long does shrimp fried rice last in the refrigerator?
Properly stored shrimp fried rice will keep in the refrigerator for up to 3-4 days in an airtight container. Make sure to cool it completely before refrigerating and reheat thoroughly before eating. You can also freeze portions for up to 3 months, though the texture may be slightly different after thawing. When reheating, add a splash of water or broth to prevent it from drying out.
What sauce should I use for the best flavor?
A combination of soy sauce, oyster sauce, and a touch of sesame oil creates the most authentic flavor profile. Start with 2-3 tablespoons of soy sauce and 1 tablespoon of oyster sauce, then adjust to taste. A few drops of sesame oil at the end adds incredible depth without being overpowering. You can also add a pinch of garlic powder or fresh minced garlic for extra flavor punch.
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Wrapping Up Your Easy Shrimp Fried Rice Adventure
You’ll love how this Easy Shrimp Fried Rice comes together in just 30 minutesquick, cozy, and bursting with that perfect balance of juicy shrimp and fluffy rice. It’s one of those family recipes that feels homemade, yet fancy enough to impress without fuss.
Try swapping in zucchini or snap peas if you want a veggie twist, or add a little squeeze of lime for brightness. Leftovers reheat like a dreamjust add a splash of water to keep it light. These are the kinds of kitchen tricks I’ve learned after decades of cooking at home.
Did this bring back any dinner table memories for you? Snap a pic, share your tweaks, or pass this on to someone who loves simple, soul-soothing meals. After all, cooking should be fun, and this dish is proof that pantry staples can truly shine.
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Print
Easy Shrimp Fried Rice
- Total Time: 30 minutes
- Yield: Serves 4
Description
Simple and easy to make shrimp fried rice with tender shrimps and loads of veggies. Ready in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 lb medium raw shrimp peeled and deveined
- 1 cup frozen peas and carrots *see notes
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 4 eggs beaten
- 3 cups cooked rice cooked and cooled
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons green onion chopped
Instructions
- To a large skillet over medium heat add oil. Once the oil is heated add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- To the same skillet add carrot and peas ginger and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce salt and pepper. Mix the rice eggs and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Notes
- Frozen peas and carrots: You can also add in fresh peas and carrots or other vegetables like zucchini yellow squash bamboo shoots snap peas broccoli and cauliflower baby corn etc
- The best way to make shrimp fried rice is to use cooked and cooled long-grain rice
- Warm rice or glutinous short rice will make this recipe mushy! The perfect way to use up some of your leftover rice
- Scrambling the eggs away from the vegetables is essential
- They firm up the best when they are not immediately mixed in with the other ingredients
- Use pre-minced fresh garlic and ginger to make this recipe even easier! Use up any leftover vegetables in the fridge
- This is a delicious way to clear out the fridge before a grocery shop
- Store leftovers in the fridge for up to 3 days
- This is great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Calories: 386 kcal
- Sugar: 1 g
- Sodium: 1567 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 307 mg
