simple shrimp fried rice recipe
The Best simple shrimp fried rice recipe
I love this recipe because it’s so adaptable. Whether you’re feeding a family or just making dinner for yourself, it’s the kind of dish that feels like a little celebration every time you serve it. My husband and I often make it on busy nights because it’s so forgiving—you can adjust the seasoning or the heat, and it still comes out delicious. Plus, it’s got a little something for everyone: crispy shrimp, tender rice, and just enough savory kick to make it feel like a real meal. And honestly? It’s one of those dishes where you can sneak in a little extra veggie if you want—like peas or carrots—to make it a little healthier without anyone even noticing. It’s the kind of recipe that’s easy to love, and my family has been eating it for years.
Classic Shrimp Fried Rice
A quick, flavorful dish that combines leftover rice with fresh shrimp, aromatic vegetables, and savory seasonings. Perfect for using up last night’s rice.
🥘Ingredients
- 2 cups cooked white rice (day-old works best)
- ½ cup frozen peas and carrots
- ½ cup diced bell peppers
- ½ pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1 egg, lightly beaten
- 1 green onion, sliced
- 1 tablespoon vegetable oil
👨🍳Directions
-
1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp and set aside. -
2
In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers and peas, cooking for 3–4 minutes until softened. -
3
Return shrimp to the skillet. Pour in soy sauce, oyster sauce, and sesame oil. Stir to combine and let simmer for 2 minutes. -
4
Add cooked rice to the skillet, breaking up any clumps. Stir-fry for 3–4 minutes until the rice is heated through and lightly toasted. -
5
Push rice to one side of the skillet, crack the egg into the empty space, and scramble it quickly. Mix into the rice. -
6
Sprinkle with sliced green onions and serve hot.
🔧Equipment
- Large skillet or wok
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Shrimp Fried Rice Works
❓ Frequently Asked Questions About Shrimp Fried Rice
1. What is the best way to thaw shrimp for this recipe?
Use the shrimp straight from frozen if you’re short on time. Place them in a colander and rinse under cold water to remove any ice crystals. Pat dry with paper towels before adding to the pan—this prevents excess moisture from making the rice soggy.
2. Can I use leftover cooked rice for this recipe?
Absolutely. Cold, day-old rice works best because it’s firmer and less likely to turn mushy. Use rice that’s been refrigerated for at least 30 minutes to cool before cooking to avoid steam buildup in the pan.
3. What if I don’t have fresh peas or carrots?
Skip the veggies if needed, but stir in a handful of frozen peas or pre-cut stir-fry carrots for color and crunch. If using fresh, trim the ends and slice them thinly to cook quickly alongside the shrimp.
4. How do I avoid making the rice dry or sticky?
Overcooking is the biggest risk, so stir frequently and keep the heat moderate. If the rice starts sticking, lower the heat and add a splash of water or soy sauce to loosen it. A splash of oil between batches also helps.
5. Can I make this recipe ahead of time?
Yes, but assemble it fresh the day you eat it. Cook the rice, shrimp, and veggies separately, then store components in airtight containers. Reheat everything together in the pan just before serving to revive flavors and textures.
