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Easy Shrimp Fried Rice with Green Onions

Easy Shrimp Fried Rice with Green Onions

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

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Easy Shrimp Fried Rice
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:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes: Use day-old rice for the best texture. Customize with your favorite protein or veggies!

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