shrimp fried rice recipe
The Best shrimp fried rice recipe
What really makes this recipe special is how balanced it is. The shrimp adds lean protein, the rice provides energy-sustaining carbs, and the veggies bring fiber and vitamins. I like to load mine up with peas, carrots, and green onions, but you can swap in bell peppers, broccoli, or even zucchini if that’s what you have. It’s also a great way to use up leftover rice, which means less food waste and more meals that come together in under 20 minutes. Whether I’m serving it for a casual family dinner or whipping up a batch for lunch the next day, shrimp fried rice always hits the spot.
Classic Shrimp Fried Rice
A quick and flavorful one-pan dish featuring succulent shrimp, fluffy rice, and vibrant vegetables. Perfect for a weeknight dinner or a satisfying lunch, this recipe brings the taste of your favorite takeout right to your kitchen.
🥘Ingredients
- 3 cups cooked and cooled white rice (day-old works best)
- 1 lb (450g) medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix, thawed
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 green onions, sliced (separate white and green parts)
- 3 tbsp vegetable oil, divided
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp ground white pepper (or black pepper)
- 1/2 tsp salt, or to taste
- Extra sliced green onions
- Sesame seeds
- Lime wedges
👨🍳Directions
-
1
Prepare the rice: If using freshly cooked rice, spread it on a tray and let it cool completely to prevent clumping. Day-old rice works best for fried rice. -
2
Season the shrimp: In a bowl, toss the shrimp with 1 tbsp soy sauce, 1/2 tsp sesame oil, and a pinch of white pepper. Set aside. -
3
Scramble the eggs: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Remove the eggs from the wok and set aside. -
4
Cook the shrimp: In the same wok, add 1 tbsp vegetable oil. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the wok and set aside with the eggs. -
5
Stir-fry the vegetables: Add the remaining 1 tbsp vegetable oil to the wok. Sauté the white parts of the green onions, diced onion, and minced garlic for 1-2 minutes until fragrant. Add the thawed peas and carrots, and stir-fry for another 2 minutes. -
6
Combine everything: Increase the heat to high. Add the cooled rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through. -
7
Season the rice: Drizzle the remaining 1 tbsp soy sauce and oyster sauce (if using) over the rice. Add the white pepper and salt. Toss everything together to coat evenly. -
8
Add the shrimp and eggs: Return the cooked shrimp and scrambled eggs to the wok. Stir-fry for another 1-2 minutes until everything is well combined and heated through. -
9
Finish and serve: Remove the wok from heat. Stir in the green parts of the green onions. Taste and adjust seasoning if needed. Garnish with extra green onions, sesame seeds, and lime wedges if desired.
🔧Equipment
- Large wok or skillet (12-inch or larger)
- Spatula or wooden spoon
- Mixing bowl
- Knife and cutting board
- Measuring spoons and cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Shrimp Fried Rice Works
❓ Frequently Asked Questions About Shrimp Fried Rice
1. What type of rice is best for shrimp fried rice?
The best rice for shrimp fried rice is long-grain white rice, such as jasmine or basmati, that has been cooked and cooled beforehand. Day-old rice works best because it’s drier and less sticky, making it easier to fry without turning mushy. Avoid using freshly cooked rice, as it tends to clump together.
2. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for shrimp fried rice. Thaw the shrimp completely before cooking by placing them in the refrigerator overnight or running them under cold water. Pat them dry with a paper towel to remove excess moisture, which helps them sear better and prevents the rice from becoming soggy.
3. How do I prevent my fried rice from turning out soggy?
To avoid soggy fried rice, use cold, day-old rice and make sure all ingredients are dry before adding them to the pan. Cook over high heat in small batches to ensure even frying, and avoid overcrowding the pan. Also, add sauces like soy sauce or oyster sauce gradually and toss the rice quickly to distribute them evenly.
4. What vegetables work best in shrimp fried rice?
Common vegetables for shrimp fried rice include peas, carrots, bell peppers, green onions, and corn. You can also add broccoli, mushrooms, or bean sprouts for extra texture. Chop vegetables into small, even pieces so they cook quickly and blend well with the rice. For best results, stir-fry the vegetables before adding the rice.
5. Can I make shrimp fried rice ahead of time?
Yes, you can make shrimp fried rice ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a skillet or wok over medium heat, adding a splash of water or oil to prevent drying. Avoid reheating in the microwave if possible, as it can make the rice mushy. For longer storage, freeze the fried rice in an airtight container for up to 3 months.
