Shrimp Fried Rice
When dinner needs to happen now, this is the reliable shrimp-and-rice answer.
This is the dinner to make when you’re tired, hungry, and stuck between takeout and “I guess I’ll just snack.” Shrimp fried rice gives you a complete meal in one pan, uses leftover rice or a quick batch of fresh rice, and turns a few freezer and fridge staples into something that feels intentional. It’s best on a weeknight when you want dinner in under 45 minutes and do not want to think too hard. Expect savory rice, tender shrimp, and flexible vegetables—not restaurant wok heat, but a very satisfying, low-friction version that gets dinner done without a lot of cleanup.
Ingredients
- 1.5 cup uncooked white rice — or about 4 cups cooked, preferably chilled
- 1 lb shrimp — peeled and deveined
- 2 tbsp neutral oil
- 3 unit eggs — lightly beaten
- 3 unit green onions — thinly sliced, whites and greens separated
- 1 cup frozen peas and carrots — no need to thaw
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 unit garlic cloves — minced
- 0.5 tsp black pepper
- 0.25 tsp salt — start light and adjust at the end
Method
- 1 Cook the rice if you are starting from uncooked rice, then spread it out so it cools a bit while you prep everything else.
- 2 Heat 1 tbsp oil in a large skillet over medium-high heat. Add the shrimp, season with a little salt and pepper, and cook until just pink, 2 to 3 minutes. Transfer to a plate.
- 3 Add the remaining oil to the skillet. Cook the egg for 30 to 45 seconds, stirring into soft curds, then move it to the plate with the shrimp.
- 4 Add the green onion whites and garlic to the skillet and cook for about 30 seconds. Stir in the peas and carrots and cook until hot.
- 5 Add the rice, breaking up any clumps. Stir-fry for 2 to 4 minutes until the rice is hot and lightly toasted.
- 6 Return the shrimp and egg to the pan. Add soy sauce, rice vinegar, sesame oil, and green onion greens. Toss well, taste, and add more salt or pepper if needed.
Variations
- Vegetarian swap — Skip the shrimp and use diced tofu or extra egg plus another cup of vegetables.
- Faster swap — Use a microwave rice pouch and pre-cut frozen stir-fry vegetables to cut the active time almost in half.
- Easy substitutions — Swap peas and carrots for frozen corn, chopped bell pepper, or shelled edamame, and use tamari if you want a gluten-free version.
Notes
Best results come from cold, cooked rice, but fresh rice works if you spread it out briefly so it steams off. Keep the shrimp moving so they stay tender. If your soy sauce is very salty, use a little less and finish with extra black pepper instead.
Equipment that helps
- Large skillet — A wide pan gives the rice room to fry instead of steaming.
- Spatula — It helps break up rice clumps and move the ingredients quickly without smashing the shrimp.
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