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Easy Shrimp Fried Rice for a Quick Dinner

Easy Shrimp Fried Rice for a Quick Dinner

Shrimp fried rice is the perfect dish for a quick and satisfying dinner. Packed with protein, vibrant veggies, and fluffy rice, it’s a one-pan wonder that comes together in no time. Whether you’re using leftover rice or cooking it fresh, this dish is sure to become a weeknight staple that pleases the whole family.

Why You’ll Love This Recipe

This easy shrimp fried rice is not only delicious but also incredibly versatile. It’s a quick meal that delivers on flavor and texture, making it a go-to option for busy evenings.

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  • Speedy Preparation: Ready in under 30 minutes!
  • Flavorful Ingredients: A perfect blend of shrimp, veggies, and savory seasonings.
  • Customizable: Add your favorite vegetables or proteins.
  • One-Pan Meal: Less cleanup, more time to enjoy your meal.

Ingredients

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound shrimp, peeled and deveined
  • 1 cup frozen peas and carrots mix
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper to taste

How to Make Shrimp Fried Rice

  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
  2. Add the shrimp to the pan and season with salt and pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque. Remove from the pan and set aside.
  3. In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Add the frozen peas and carrots mix and cook for another 2 minutes, allowing them to thaw and heat through.
  5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, letting the rice get slightly crispy.
  6. Return the cooked shrimp to the pan, then pour in the soy sauce and sesame oil (if using). Stir everything together until well combined and heated through, about 2 minutes.
  7. Remove from heat and stir in the chopped green onions before serving.

Tips for the Best Results

  • Use day-old rice for the best texture; it’s less sticky and fries better.
  • Ensure your pan is hot before adding the ingredients for a perfect stir-fry.
  • Don’t overcrowd the pan; if necessary, cook in batches to maintain high heat.

Easy Variations

  • Substitute shrimp with chicken, tofu, or beef for a different protein.
  • Add bell peppers, broccoli, or snap peas for extra crunch and color.
  • Spice it up with a drizzle of sriracha or a sprinkle of red pepper flakes.

What to Serve With It

  • A side of egg rolls for a crunchy appetizer.
  • A simple cucumber salad to balance the flavors.
  • Steamed dumplings for a satisfying addition.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through or stir-fry in a pan over medium heat for a few minutes.

Recipe Card

Easy Shrimp Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound shrimp, peeled and deveined
  • 1 cup frozen peas and carrots mix
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper to taste

Instructions:

  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
  2. Add the shrimp to the pan and season with salt and pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque. Remove from the pan and set aside.
  3. In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Add the frozen peas and carrots mix and cook for another 2 minutes, allowing them to thaw and heat through.
  5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes, letting the rice get slightly crispy.
  6. Return the cooked shrimp to the pan, then pour in the soy sauce and sesame oil (if using). Stir everything together until well combined and heated through, about 2 minutes.
  7. Remove from heat and stir in the chopped green onions before serving.

Notes: Use day-old rice for the best texture; it’s less sticky and fries better.

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