This Shrimp Fried Rice is a game-changer! Ready in just 30 minutes.
This Shrimp Fried Rice is a game-changer! Ready in just 30 minutes.
Okay, let me be totally honest—shrimp fried rice wasn’t always my go-to quick meal. But after some kitchen experiments (and maybe a few overcooked batches), I finally nailed that perfect combination of smoky, savory, and just a touch sweet that makes you want to dive in fork-first. The best part? It comes together in about 30 minutes, so you get dinner on the table fast without sacrificing flavor. Plus, you’ll get that amazing sizzle and aroma that instantly makes your whole kitchen smell like a weeknight takeout feast. Grab your wok or a large skillet, and I’m excited to show you how to make this crowd-pleaser happen at home!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old, cold)
- 2 tbsp vegetable oil
- 2 large eggs, lightly beaten
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional but highly recommended)
- 1 tsp toasted sesame oil
- Salt and freshly ground black pepper, to taste
For the Sauce / Garnish (if applicable):
- Extra green onions for garnish
- Chopped cilantro or a squeeze of lime (optional)
How I Make It
Step 1:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp, seasoning lightly with salt and pepper. Cook until they turn pink and curl up, about 2 minutes per side, then remove them from the pan and set aside. Shrimp cook fast, so don’t walk away!
Step 2:
In the same pan, add the remaining tablespoon of oil. Toss in the diced onion and sauté until translucent and soft, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant—this is where your kitchen starts smelling amazing.
Step 3:
Push the onions and garlic to the side of the pan and pour in the beaten eggs. Stir gently, scrambling them just until they’re softly set but still moist. Mix everything together.
Step 4:
Time to add the rice! Make sure you’re using cold, day-old rice so it doesn’t clump or get mushy. Break up any lumps with a spatula as you stir everything together in the pan. Add the peas and carrots, stirring to distribute evenly.
Step 5:
Pour in the soy sauce, oyster sauce (if using), and toasted sesame oil, stirring to coat the rice in that beautiful umami glaze. Taste and add salt or pepper if needed.
Step 6:
Finally, fold the cooked shrimp and green onions back into the rice. Stir a few more times and cook for another 1-2 minutes so everything is piping hot and well combined. Serve immediately, garnished with extra green onions and a squeeze of lime if you want that fresh pop.
Variations & Tips
- Use leftover roast chicken instead of shrimp for a different protein twist.
- Swap jasmine rice for brown rice or cauliflower rice for a healthier option.
- Want more veggies? Add bell peppers or snap peas for extra crunch.
- To avoid mushy rice, always use day-old rice cooled in the fridge.
- For a little heat, add a splash of sriracha or a pinch of red pepper flakes.
- If you don’t have oyster sauce, a teaspoon of fish sauce or a bit more soy sauce works in a pinch.
How I Like to Serve It
This shrimp fried rice shines on its own but also pairs beautifully with a simple cucumber salad or steamed greens for a complete meal. It’s perfect for weeknight dinners, casual lunches, or even when friends come over because it’s easy to scale up. On warmer evenings, I love serving it with a little lime and fresh herbs for a bright, fresh finish.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water to keep it moist.
Closing: This shrimp fried rice hits all the right notes every single time—fast, flavorful, and totally satisfying!
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