This Shrimp Fried Rice recipe loaded with juicy shrimp and colorful vegetables is so easy and delicious you won’t want to call for take-out again.
This recipe is a family favorite and one that I turn to when I’m short on time and want something I can make with what I have on hand. With quick-cooking shrimp and veggies, along with leftover rice, this dinner is full of flavor and almost as easy as takeout.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Do I Need For Shrimp Fried Rice?
I know that I’ve mentioned the fact that I typically have frozen shrimp on hand, but one thing I may not have mentioned is that right next to the shrimp are frozen peas and corn. In addition to the salad greens in my crisper, there is a package of matchstick carrots. So putting this fried rice recipe together on short notice is a breeze.
This recipe is a great way to use leftover rice from the night before. If you don’t have leftover rice, you could just as easily use prepackaged cooked rice or quick make some Instant Pot Long-Grain White Rice.
Thaw the shrimp using this method while you’re gathering the other ingredients.
Because high heat is key to making the perfect fried rice, I like to use a heavy-bottomed sauté pan like this one. To cook the ingredients quickly and to make sure they don’t burn, heat the pan before adding the oil. If a drop of water sizzles when it hits the pan, it’s ready for the oil.
Making Shrimp Fried Rice
As you know, shrimp has a tendency to go from delicious and juicy to dry and tasteless in a very short amount of time. That’s why it’s important to remove the shrimp from the pan and add it back once the rest of the ingredients have been cooked.
When cooking the vegetables and the eggs, keep them moving in the pan stirring them constantly so that they don’t burn. My preference is for the rice to be a little crispy. So after adding the rice and stirring it to distribute the other ingredients, I let it cook without stirring for about 2 minutes, then turn it over with a spatula to crisp up on the other side.
In my opinion, the sauce is what turns this dish from some rice, shrimp, eggs, and vegetables into something that deliciously resembles one of my favorite take-out dishes. The sauce is simply soy sauce, toasted sesame oil, and ginger, but you could certainly adjust it to your taste. Maybe adding in some garlic or sriracha to add even more flavor. You can also check out the sauce I make for my Pork Fried Rice recipe for more ideas.
More Shrimp Recipes
If you love this dinner recipe featuring delicious, tender shrimp, you’ll want to check out my Italian Shrimp and Rice Skillet along with these other great recipes too.
Podcast Episode: Making Shrimp Fried Rice
Listen to me explain briefly about how to make this fried rice, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
PrintShrimp Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: Chinese
DESCRIPTION
This Shrimp Fried Rice recipe loaded with juicy shrimp and colorful vegetables is so easy and delicious you won’t want to call for take-out again.
Ingredients
- 1/2 lb. medium-sized shrimp (36 – 40 count) peeled and deveined
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. soy sauce
- 1 tsp. sesame oil, dark toasted
- 1/2 tsp. ground ginger
- 3 Tbsp. vegetable oil, divided
- 1/2 cup matchstick or shredded carrots
- 1/2 cup frozen peas, defrosted
- 1/2 cup frozen corn, defrosted
- 3 large eggs, lightly beaten
- 4 cups cooked rice, cooled
- Green onion, sliced diagonally for garnish
Instructions
- Pat the shrimp dry and season with salt and pepper. Set aside.
- In a small bowl combine the soy sauce, sesame oil, and ginger. Set aside.
- Heat large sauté pan or wok over high heat. When a drop of water sizzles when it hits the pan, add one tablespoon oil and swirl to coat the pan.
- Add the shrimp and sear on one side for 30 seconds. Flip the shrimp over and continue to cook for another 30 seconds or until they are just turning pink. Don’t overcook. Transfer to a clean plate.
- Add another tablespoon of oil to the pan swirling to coat the bottom. Add the vegetables cooking for 3 – 4 minutes, stirring constantly. Push to the sides of the pan.
- Add the last tablespoon of oil to the pan. Add the eggs stirring to scramble. Cook until slightly runny, about 2 minutes.
- Stir the vegetables into the eggs and add the rice stirring to mix well.
- Cook the rice for about 2 – 3 minutes to crisp the bottom. Using a spatula, turn the rice over and cook on the second side for another 2 minutes. This creates a nice crispy crust.
- Stir in the shrimp and cook until the shrimp are heated through, about 2 minutes.
- Pour the soy sauce mixture over, stirring the combine. Sprinkle with green onions and serve.
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This post originally appeared in June 2019 and was revised and republished in November 2023.