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Shrimp Fried Rice is a quick and satisfying weeknight meal that brings together succulent shrimp, fluffy rice, and vibrant veggies, all tossed in a savory soy sauce. This dish is not just easy to make but also incredibly customizable, making it a go-to option for busy nights. Plus, it’s a fantastic way to use up leftover rice from previous meals!
Why You’ll Love This Recipe
This Easy Shrimp Fried Rice is not only delicious but also a breeze to prepare. It brings together the following benefits:
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- Quick to Prepare: Ready in just 30 minutes!
- Flavor Packed: Savory soy sauce and fresh garlic elevate the taste.
- Customizable: Add your favorite veggies or proteins.
- Perfect for Leftovers: Great way to use day-old rice.
- One-Pan Wonder: Minimal cleanup with all ingredients cooked in one skillet.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked white rice (preferably day-old)
- 1 cup frozen peas and carrots mix
- 4 green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
How to Make Shrimp Fried Rice
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Increase the heat to high and add the shrimp. Season with a pinch of salt and pepper. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil and the frozen peas and carrots. Stir-fry for about 3-4 minutes until heated through.
- Add the day-old rice to the skillet, breaking up any clumps. Pour the soy sauce and optional sesame oil over the rice, tossing to combine everything evenly.
- Return the cooked shrimp to the skillet along with the sliced green onions. Stir-fry for another 2-3 minutes until everything is heated through and well combined.
- Adjust seasoning with additional salt and pepper if needed. Serve hot.
Tips for the Best Results
- Use day-old rice for the best texture. Freshly cooked rice can be too sticky.
- Make sure your skillet or wok is hot before adding the ingredients for a perfect stir-fry.
- Feel free to substitute shrimp with chicken, tofu, or your favorite protein.
- For added flavor, consider a splash of oyster sauce or a sprinkle of chili flakes for heat.
Easy Variations
- Vegetable Fried Rice: Omit shrimp and double the veggies for a vegetarian version.
- Spicy Shrimp Fried Rice: Add sriracha or red pepper flakes for a spicy kick.
- Coconut Fried Rice: Substitute a tablespoon of soy sauce with coconut aminos for a tropical twist.
What to Serve With It
- A side of steamed broccoli or bok choy for a healthy touch.
- Egg rolls or spring rolls for added crunch and flavor.
- A refreshing cucumber salad to balance the richness of the fried rice.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss in a skillet over medium heat until warmed through. A splash of water can help restore moisture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked white rice (preferably day-old)
- 1 cup frozen peas and carrots mix
- 4 green onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Increase the heat to high and add the shrimp. Season with a pinch of salt and pepper. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil and the frozen peas and carrots. Stir-fry for about 3-4 minutes until heated through.
- Add the day-old rice to the skillet, breaking up any clumps. Pour the soy sauce and optional sesame oil over the rice, tossing to combine everything evenly.
- Return the cooked shrimp to the skillet along with the sliced green onions. Stir-fry for another 2-3 minutes until everything is heated through and well combined.
- Adjust seasoning with additional salt and pepper if needed. Serve hot.
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Notes: Use day-old rice for the best texture. Customize with your favorite protein or veggies!




















