When it comes to comfort food that’s quick, filling, and full of flavor, shrimp fried rice tops the list. Whether it’s a weeknight dinner or a last-minute meal, this dish combines juicy shrimp, fluffy rice, colorful veggies, and savory sauces into one delicious bowl.
What makes this shrimp fried rice recipe stand out is how easily it comes together with ingredients you likely already have at home. It’s satisfying, customizable, and far better than takeout. Plus, it’s a great way to use up leftover rice and turn it into a flavorful main course.
🍚 Why You’ll Love This Shrimp Fried Rice Recipe
- Ready in under 30 minutes
- Balanced meal with protein, carbs, and vegetables
- One-pan recipe, minimal cleanup
- Budget-friendly and easy to customize
- Great for meal prep or next-day lunch
Whether you like it spicy, extra garlicky, or loaded with veggies, this recipe can be adapted to your taste with ease.
🧄 Ingredients for the Perfect Shrimp Fried Rice
Here’s what you’ll need:
- 2 cups cooked rice (preferably cold, day-old rice)
- 1/2 lb (225g) medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup chopped carrots
- 1/2 cup green peas (frozen or fresh)
- 1/4 cup chopped green onions
- 2–3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: chili flakes or sriracha for spice
Note: Cold rice gives you the best texture—less sticky and more evenly fried.
👩🍳 How to Make Shrimp Fried Rice – Step-by-Step
Step 1: Cook the Shrimp
Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add shrimp, season with a pinch of salt, and sauté until pink and fully cooked (about 2–3 minutes per side). Remove and set aside.
Step 2: Scramble the Eggs
In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble quickly. Once cooked, push to the side of the pan.
Step 3: Sauté the Veggies
Add carrots, peas, and garlic. Stir-fry for 2–3 minutes until veggies are slightly tender.
Step 4: Add the Rice
Add the cold cooked rice to the pan. Break up any clumps and stir everything together. Cook for 2–3 minutes until the rice is hot and starting to crisp.
Step 5: Season and Combine
Pour in soy sauce and sesame oil. Return the cooked shrimp to the pan and mix well. Add green onions and adjust salt and pepper to taste.
Step 6: Serve
Serve hot with extra soy sauce or chili oil if desired. It’s great on its own or alongside a simple soup or salad.
💡 Pro Tips for Success
- Use day-old rice: Fresh rice is too soft and sticky.
- High heat is key: It helps you get that signature “wok flavor.”
- Customize: Add bell peppers, corn, or mushrooms for variety.
- Don’t overcrowd the pan: Fry in batches if needed to keep everything crisp.
Read also:-Steak Pasta – A Hearty, Flavor-Packed Comfort Dish
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❓ Frequently Asked Questions (FAQ)
Q1: Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture.
Q2: What type of rice works best?
Jasmine or long-grain white rice is ideal. Cold, day-old rice provides the best texture.
Q3: Can I make this ahead of time?
Absolutely. It keeps well in the fridge for up to 3 days and reheats beautifully in a pan or microwave.
Q4: Is it okay to skip the eggs?
Yes. If you’re allergic or avoiding eggs, simply leave them out or replace with tofu.
Q5: Can I use brown rice?
Yes, though the texture will be slightly different. It adds more fiber and a nuttier flavor.
🍴 Final Thoughts
If you’ve been craving a dish that’s simple, satisfying, and packed with flavor, this shrimp fried rice recipe delivers. It takes the guesswork out of weeknight meals while giving you full control over ingredients and flavor. From the buttery shrimp to the fragrant garlic and crisp veggies, every bite is balanced and bold.
Best of all, it’s customizable, reheats well, and always hits the spot. Whether you’re feeding a crowd or just cooking for yourself, give this recipe a try—you’ll be coming back to it again and again.
