Easy shrimp fried rice
This shrimp fried rice captures the irresistible flavors of classic Chinese takeout in a quick and easy-to-make dish. Ready in just 20 minutes, it’s perfect for busy weeknights or satisfying cravings.
With tender shrimp, perfectly seasoned rice, and a colorful mix of vegetables, this stir-fry dish delivers bold flavors and comforting textures. It’s a go-to meal that will quickly become a family favorite.
Key Ingredients for Shrimp Fried Rice
- Large shrimp – Provides a juicy, tender protein that cooks quickly and absorbs the savory flavors.
- Cooked white rice – The base of the dish; day-old rice works best for achieving that signature fried rice texture.
- Eggs – Adds richness and enhances the dish with fluffy bites throughout.
- Peas and carrots – Brings vibrant color and subtle sweetness to balance the savory components.
- Tamari soy sauce – Infuses the rice with a deep, umami flavor; substitute with coconut aminos for a gluten-free option.
- Avocado oil – A neutral oil that withstands high heat, perfect for stir-frying.
- Toasted sesame oil – Adds a nutty aroma and finish to the dish.
- Ginger and garlic – Essential aromatics that create a fragrant base.
Easy Steps to Perfect Shrimp Fried Rice
- Season the shrimp: Toss peeled and deveined shrimp with kosher salt and white pepper for a quick marinade.
- Cook the shrimp: Sear them in hot avocado oil until opaque, then set aside.
- Prepare aromatics: Sauté garlic, ginger, diced onion, and scallion whites to build the dish’s flavor foundation.
- Add vegetables: Stir-fry frozen peas and carrots until heated and tender.
- Cook the eggs: Scramble eggs directly in the pan for soft, fluffy bites.
- Combine ingredients: Mix in cooked rice, shrimp, soy sauce, and sesame oil, stirring well to incorporate.
- Finish with garnish: Fold in the green parts of scallions for a fresh, vibrant touch.
Tips for the Best Shrimp Fried Rice
For authentic texture, use day-old rice—it’s firmer and less sticky, ideal for stir-frying. Adjust the soy sauce and sesame oil to suit your taste preferences. To add extra heat, include a dash of chili oil or a pinch of red pepper flakes.
For variation, swap shrimp with diced chicken, tofu, or your favorite protein. Add more vegetables like bell peppers or mushrooms for a heartier dish.
Storing and Reheating Shrimp Fried Rice
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use a skillet over medium heat with a splash of water or oil to prevent sticking. Avoid microwaving to maintain the dish’s texture.
Enjoy this shrimp fried rice fresh from the pan for a flavorful, satisfying meal that’s ready in no time!
Shrimp Fried Rice Recipe
Ingredients
- ½ teaspoon minced ginger
- 2 garlic cloves minced
- 3 tablespoons tamari soy sauce or coconut aminos
- 3 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
- ½ small onion diced
- 1 pound large shrimp peeled and deveined
- 4 cups cooked white rice
- 2 green scallions thinly sliced (white and green parts separated)
- ½ teaspoon ground white pepper
- 3 large eggs beaten
- 1 teaspoon kosher salt
- 1 ½ cups frozen peas and carrots
Instructions
- Season the shrimp: In a medium bowl, sprinkle the shrimp with kosher salt and white pepper. Set aside.
- Sear the shrimp: Warm 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer, cooking for 1 to 2 minutes per side until they turn opaque and are just cooked through. Transfer to a plate.
- Cook the aromatics: In the same pan, add the remaining avocado oil. Stir-fry the diced onion, white parts of the scallions, minced garlic, and ginger for about 1 minute, until fragrant.
- Sauté the vegetables: Incorporate the frozen peas and carrots directly into the pan and stir-fry for 1 to 2 minutes until heated through.
- Prepare the eggs: Push the vegetables to one side of the pan. Pour in the beaten eggs, scrambling them quickly until they become soft and fluffy.
- Combine the rice and seasoning: Add the cooked rice, shrimp, tamari soy sauce, and sesame oil to the pan. Stir-fry everything together for about 2 minutes, ensuring the rice and shrimp are thoroughly heated.
- Finish and garnish: Fold in the green parts of the scallions just before serving.