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Looking for a quick and satisfying weeknight dinner? This Easy Shrimp Fried Rice is your answer! Packed with flavor and texture, this dish combines succulent shrimp, fluffy rice, and vibrant veggies, all tossed together in a savory sauce. It’s not just a meal; it’s a delightful experience that comes together in less than 30 minutes. Perfect for busy evenings!
Why You’ll Love This Recipe
This shrimp fried rice is a one-pan wonder that delivers on taste and convenience. It’s customizable, quick to prepare, and makes use of leftover rice, making it an efficient choice for dinner. Plus, it’s loaded with protein and veggies, ensuring a balanced meal.
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- Quick to prepare: Ready in under 30 minutes!
- Flavor-packed: Savory shrimp combined with soy sauce and fresh veggies.
- Customizable: Add your favorite vegetables or proteins.
- One-pan cleanup: Less mess means more time to enjoy your meal.
- Great for leftovers: Tastes even better the next day!
Ingredients
- 1 cup uncooked jasmine rice (yields about 3 cups cooked)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 cup frozen peas and carrots mix
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- Cook the rice according to package instructions. Once cooked, spread it out on a baking sheet to cool and prevent clumping.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, seasoning with salt and pepper, and stir-fry until pink and opaque, about 3-4 minutes. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble until just set. Remove the eggs from the skillet and set aside with the shrimp.
- Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
- Return the cooked rice to the skillet, mixing well with the vegetables. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir until everything is evenly coated.
- Fold in the cooked shrimp and scrambled eggs, and stir to combine. Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning as needed.
- Remove from heat and sprinkle sliced green onions on top before serving.
Tips for the Best Results
Use day-old rice for the best texture; it’s drier and won’t clump together. If using fresh rice, make sure it’s cooled completely before adding it to the pan. Adjust the soy sauce to your taste, and feel free to add a splash of sriracha for some heat!
Easy Variations
- Vegetable-packed: Add bell peppers, broccoli, or snap peas for extra crunch.
- Protein swap: Try chicken, beef, or tofu in place of shrimp.
- Spicy kick: Add chili paste or fresh jalapeños for a spicy twist.
- Herbaceous touch: Toss in fresh cilantro or basil for a burst of freshness.
What to Serve With It
Pair your shrimp fried rice with:
- Spring rolls for a delightful appetizer.
- Asian-style cucumber salad for a refreshing side.
- Hot and sour soup to start your meal.
- Steamed dumplings for a satisfying addition.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a skillet over medium heat, adding a splash of water to help with moisture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 cup uncooked jasmine rice
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 cup frozen peas and carrots mix
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions:
- Cook the rice according to package instructions. Once cooked, spread it out on a baking sheet to cool and prevent clumping.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp, seasoning with salt and pepper, and stir-fry until pink and opaque, about 3-4 minutes. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble until just set. Remove the eggs from the skillet and set aside with the shrimp.
- Add the frozen peas and carrots to the skillet and stir-fry for 2-3 minutes until heated through.
- Return the cooked rice to the skillet, mixing well with the vegetables. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir until everything is evenly coated.
- Fold in the cooked shrimp and scrambled eggs, and stir to combine. Cook for an additional 2-3 minutes until everything is heated through. Taste and adjust seasoning as needed.
- Remove from heat and sprinkle sliced green onions on top before serving.
Notes: Use day-old rice for the best texture; it’s drier and won’t clump together. Adjust the soy sauce to your taste, and feel free to add a splash of sriracha for some heat!
