Shrimp Fried Rice

I love a juicy, just-cooked shrimp that bursts between the teeth, but if it’s not your thing, leave the shrimp out of this one for a vegetarian version. Or spice it up with this easy kimchi fried rice recipe, topped with an egg!

Fried rice with shrimp

Fried rice is an ancient dish that was originally put together to accommodate leftovers, specifically rice. Being so versatile, it can be found all over Asia as in my meat-free Korean kimchi version, Indonesian Nasi Goreng, or Thai-style crab fried rice. You can pre-cook your rice earlier in the day, or in the name of cost-efficiency, I like to use leftover rice. The key is that it is about a day old. Here’s why; once cooked and chilled, the rice is drier and firmer which yields the ideal texture. Freshly cooked rice will absorb the oil and become an unappetising stir-fried mush.  In this fried rice recipe, I’ve used fat fresh shrimp and a frozen veg mix. I splurged on shrimp and kept the budget down with the other ingredients. But feel free to customise your protein and vegetables to your taste.  You could keep it simple with a basic egg and canned corn, or use leftover chicken and broccoli from a Sunday roast, or get high-end with flaked salmon and asparagus. The combinations are limitless!

Serving suggestions

Besides the irresistible pairing of egg and shrimp, other highly appealing factors of this dish are:  – it makes use of budget-friendly ingredients; eggs, frozen veg and leftover rice – it can be put together in under 15 minutes – there’s only one pan to wash up So why complicate matters with anything else? Well, pure gluttony. While my rational mind tells me to stop there, my stomach tells me I need more! At least a starter like Asian air fryer chicken wings or chicken satay with peanut sauce, right? And a quick beef yakisoba to round the meal off? 

Storage and leftovers

There is some anxiety around using leftover rice, so let me give you some easy-to-follow guidelines: IMPORTANT: As we’re using leftover rice in this dish already, any uneaten shrimp fried rice should be binned. Safety first, people!

More recipes to try

Prawn Noodle Stir Fry 10 Minute Honey Garlic Shrimp Spicy Peanut Noodle with Cabbage and Carrots Honey Sesame Chicken

title: “Shrimp Fried Rice” ShowToc: true date: “2024-09-27” author: “Iona Pugh”

This is the best shrimp fried rice to satisfy cravings for home-cooked Asian food when you want to stay in. Enjoy a hearty bowl as a main dish or serve it as a side dish with other plates for a full dinner spread. The best part is that the recipe is ready super fast, making it perfect for busy weeknights! For other stir fry recipes, try my chicken fried rice recipe, orange chicken recipe, or kung pao chicken recipe.

What You Need to Make This Recipe

Oil – you will need canola or vegetable oil for cooking and sesame oil to add a delicious nutty flavor. Use dark toasted sesame oil for an authentic flavor that tastes just like Chinese takeout. Large Shrimp – make prep easier by buying peeled and deveined shrimp. Fresh shrimp is best but you can also thaw frozen shrimp in a pinch. Vegetable Mix – a frozen bag of mixed peas and carrots makes this recipe prep super easy! Or use fresh peas and diced carrots. Green Onions – also known as scallions, green onions are a staple ingredient to give fried rice its signature taste. You will need about ⅓ cup total of the chopped onions. Rice – long-grain white rice has the best texture for this recipe, or you can use a long grain brown rice. Cook and chill the rice before adding it to the recipe for the best result. Seasonings – warming ground ginger and black pepper add delicious flavor and a hint of spice. Use freshly ground pepper for the best flavor.

How to Make Shrimp Fried Rice

1. Heat the canola oil and sesame oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and spread them out in a single layer. Stir occasionally as the shrimp cooks, until they are pink and opaque, about 3 minutes. Using a slotted spoon, remove the shrimp from the skillet, leaving the oil in the skillet, and place the shrimp aside in a large bowl.
2. Add the frozen peas and carrots and minced garlic to the skillet. Cook over medium heat, stirring frequently, until the vegetables begin to soften and the peas turn bright green, for about 4 minutes. Transfer the vegetables to the bowl with the shrimp.
3. If the bottom of the skillet is not still covered in oil, add another tablespoon of oil to the skillet. Pour in the beaten eggs and scramble them until they are firm and cooked through, for about 3 minutes. Transfer the eggs to bowl with the shrimp and vegetables.
4. Add the cooked rice to the skillet and fry it for 2 minutes, stirring often, until it is heated through. Add more canola oil if the rice starts sticking to the skillet.
5. Return the shrimp, vegetables, and scrambled eggs to skillet.
6. Stir in the soy sauce, green onions, salt, ginger, and pepper until well combined. Cook until heated through, for about 1 minute. Serve hot.

Pro Tips For Making This Recipe

Chilled rice makes the best fried rice. Make sure the rice is cooked and either cold or room temperature before adding it to the pan. Cold rice grains will easily separate from each other, whereas hot, freshly cooked rice tends to stick together and can make the fried rice clumpy or mushy. This is a fantastic recipe for leftover or day-old rice! Add more veggies. This recipe is incredibly versatile. Mix and match additional vegetables for added flavor and texture like chopped bell pepper, corn, edamame, mushrooms, or bean sprouts. Save prep time. Cut back on cooking time by preparing rice ahead of time, using rice leftover from takeout, or using pouches of store-bought ready-to-serve rice. Optional variations. Swap the black pepper for white pepper for a more traditional Asian style flavor. Replace the ground ginger with 1 teaspoon of grated ginger or ginger paste for a more pungent flavor. Try mixing in additional spices like chili pepper, sriracha sauce, or chili paste for an extra kick. If you want a richer umami flavor, reduce the soy sauce to 3 tablespoons and add 1 tablespoon of white miso. Alternatively, you can add 1-2 tablespoons of oyster sauce.

If you’ve tried this Shrimp Fried Rice recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!