Craving a fast, flavorful meal that transforms leftovers into something special? This Shrimp Fried Rice Recipe combines tender shrimp, crisp veggies, and day-old rice into a sizzling stir-fry that’s ready in just 30 minutes. Perfect for a weeknight dinner or a satisfying lunch, this dish brings the bold tastes of Asian cuisine to your kitchen with minimal effort. With its perfect balance of textures and seasonings, this Shrimp Fried Rice Recipe is a must-try for anyone who loves a quick, delicious bite.
Why You’ll Love This Recipe
- Quick Prep: This Shrimp Fried Rice Recipe is done in half an hour.
- Perfect Texture: Day-old rice ensures a non-mushy, crispy result.
- Bold Flavors: Soy sauce, sesame oil, and shrimp pack a punch.
- Versatile: Great for using up leftover rice and veggies.
- Crowd-Pleaser: Simple yet satisfying for all ages.
Tools Needed
To whip up this Shrimp Fried Rice Recipe, you’ll need a few essentials. Want to upgrade your kitchen gear? Visit Our Shop at for top-quality tools! Here’s what you’ll need and why:
- Large Sauté Pan or Wok: Ensures even cooking and sizzling rice for your Shrimp Fried Rice Recipe.
- Spatula: Turns rice and mixes ingredients without breaking them.
- Slotted Spoon: Lifts shrimp out while keeping oil in the pan.
- Medium Bowl: Coats shrimp with seasoning evenly.
Ingredients
For the Shrimp Fried Rice
- 8 ounces small raw shrimp, shelled and deveined
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ½ teaspoon cornstarch
- 3 tablespoons peanut oil, canola oil, or rice bran oil
- 3 large eggs, beaten
- 2 green onions, minced
- 4 cups leftover rice, grains separated well
- ¾ cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free if needed), plus more to taste
- 1 teaspoon dark toasted sesame oil
Directions
- Prep the Shrimp: In a medium bowl, toss 8 ounces shrimp with ½ teaspoon salt, a pinch of black pepper, and ½ teaspoon cornstarch. Let sit for 10 minutes at room temperature.
- Heat the Pan: Set a large sauté pan or wok over high heat until very hot (a drop of water sizzles instantly). Swirl in 1 tablespoon oil to coat.
- Sear the Shrimp: Add shrimp in a single layer and fry undisturbed for 30 seconds. Flip and fry another 30 seconds until mostly cooked (not fully). Remove with a slotted spoon to a bowl.
- Cook the Eggs: Lower heat to medium. Add a bit more oil if needed, then pour in 3 beaten eggs. Scramble quickly until slightly runny, then transfer to the shrimp bowl.
- Sauté Green Onions: Wipe the pan with paper towels and return to high heat. Swirl in 1-2 tablespoons oil until shimmering. Add 2 minced green onions and sauté for 15 seconds.
- Fry the Rice: Stir in 4 cups leftover rice, mixing with green onions. Spread evenly across the pan and let fry undisturbed for 1-2 minutes, until sizzling. Flip with a spatula and fry another minute.
- Combine and Season: Add 1 tablespoon soy sauce, ¾ cup peas and carrots, shrimp, eggs, and 1 teaspoon sesame oil. Stir until everything is hot and well-mixed. Adjust with more soy sauce to taste.
- Serve: Plate your Shrimp Fried Rice Recipe hot and enjoy!
Expert Tips For Perfect Shrimp Fried Rice Recipe
- Day-Old Rice: Fresh rice gets mushy—use cold, leftover rice for the best Shrimp Fried Rice Recipe.
- High Heat: Keeps rice crispy and shrimp tender.
- Don’t Overcook Shrimp: Remove when just pink—they finish cooking later.
- Spread Rice: Let it sizzle undisturbed for that classic fried texture.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Common Mistakes to Avoid
- Fresh Rice: Avoid it—it’ll clump and ruin your Shrimp Fried Rice Recipe.
- Crowded Pan: Cook shrimp in a single layer for even searing.
- Overcooked Eggs: Keep them slightly runny—they’ll firm up later.
Variations
- Veggie Boost: Add bell peppers or broccoli.
- Spicy Kick: Toss in sriracha or extra chili flakes.
- Protein Swap: Use chicken or tofu instead of shrimp.
- Gluten-Free: Ensure soy sauce is gluten-free.
Storage/Reheating
Store leftover Shrimp Fried Rice Recipe in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of oil or water for 3-5 minutes—microwaving works but may soften rice. Freeze for up to 1 month; thaw overnight and reheat on the stovetop.
FAQs
1. Can I use frozen shrimp for Shrimp Fried Rice Recipe?
Yes, thaw and pat dry before seasoning.
2. What rice is best for Shrimp Fried Rice Recipe?
Day-old jasmine or long-grain white works perfectly.
3. Can I skip the eggs?
Yes, though they add richness—sub with extra veggies if desired.
4. How do I keep rice from sticking?
Use high heat, enough oil, and separate grains before cooking.
5. Can I make it ahead?
Cook shrimp and rice separately, then combine and fry when ready.
6. Is this kid-friendly?
Absolutely—skip the chili flakes for a milder Shrimp Fried Rice Recipe.
Conclusion
This Shrimp Fried Rice Recipe turns humble leftovers into a fast, flavorful feast with tender shrimp and crispy rice. Ideal for busy nights or a quick lunch, it’s a versatile dish that delivers big on taste with little effort. Heat up your wok, toss in those shrimp, and enjoy this Shrimp Fried Rice Recipe—it’s a simple, savory win you’ll crave again and again!
