If you’re craving a quick and satisfying dinner, this Easy Shrimp Fried Rice is the perfect solution. Better than ordering takeout, this homemade dish combines tender shrimp, fluffy rice, colorful vegetables, and savory seasonings in one skillet. It’s ready in about 30 minutes and is ideal for busy weeknights or meal prep.
Why You’ll Love This Recipe
- Better than takeout with fresh, wholesome ingredients.
- Ready in just 30 minutes.
- One-pan recipe for easy cleanup.
- Packed with juicy shrimp, vegetables, and fluffy rice.
- Family-friendly and perfect for lunch or dinner.
- Great for meal prep and freezer-friendly.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound medium-large shrimp, peeled and cleaned
- 1 cup frozen peas and diced carrots
- ½ cup frozen corn
- 2–3 garlic cloves, minced
- ½ teaspoon ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked white or brown rice
- 2–3 green onions, sliced
- 3–4 tablespoons low-sodium soy sauce
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Heat the sesame oil and canola oil in a large non-stick skillet or wok over medium-high heat.
- Add the shrimp and cook for about 3 minutes, turning halfway through until pink and fully cooked. Remove the shrimp and set aside, leaving the oil in the skillet.
- Add the frozen peas, carrots, and corn. Cook for about 2 minutes, stirring occasionally until slightly softened.
- Stir in the garlic and ground ginger. Cook for another minute until fragrant.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked.
- Return the shrimp to the skillet along with the cooked rice and sliced green onions.
- Drizzle with soy sauce and season with salt and pepper.
- Toss everything together until evenly combined and heated through, about 2 minutes. Serve your Easy Shrimp Fried Rice immediately while hot.
Tips & Tricks
- Cold, day-old rice creates the best fried rice texture.
- Avoid overcooking the shrimp to keep them tender.
- Add a splash of sesame oil at the end for extra flavor.
- Customize with broccoli, mushrooms, bell peppers, or edamame.
- Brown rice works well for a heartier meal.
- Adjust the soy sauce to suit your preferred saltiness.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free
Notes
- Garnish with extra green onions or sesame seeds before serving.
- Add a drizzle of sriracha or chili garlic sauce for heat.
- Substitute tamari for a gluten-free option if using certified gluten-free ingredients.
- Pair with egg rolls, steamed vegetables, or a fresh salad.
Nutrition (Approximate Per Serving)
- Calories: 425
- Protein: 29g
- Carbohydrates: 36g
- Fat: 18g
- Fiber: 3g
- Sodium: 640mg
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking for the best texture.
What rice is best for shrimp fried rice?
Cold long-grain white rice is ideal, but jasmine, basmati, or brown rice all work well.
Can I make this recipe ahead of time?
Absolutely. It stores well and makes an excellent meal-prep lunch.
How do I keep fried rice from becoming mushy?
Use chilled cooked rice and avoid adding too much soy sauce.
Can I add other vegetables?
Yes. Broccoli, mushrooms, zucchini, bell peppers, and edamame are all delicious additions.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze portions for up to 4 months in freezer-safe containers.
Reheat gently in a skillet over medium heat or microwave until thoroughly warmed. Add a splash of water if needed to restore moisture.
Similar Recipes
Easy Shrimp Fried Rice
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound medium-large shrimp peeled and cleaned
- 1 cup frozen peas and diced carrots
- ½ cup frozen corn
- 2 –3 garlic cloves minced
- ½ teaspoon ground ginger
- 3 large eggs lightly beaten
- 4 cups cooked white or brown rice
- 2 –3 green onions sliced
- 3 –4 tablespoons low-sodium soy sauce
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Heat the sesame oil and canola oil in a large non-stick skillet or wok over medium-high heat.
- Add the shrimp and cook for about 3 minutes, turning halfway through until pink and fully cooked. Remove the shrimp and set aside, leaving the oil in the skillet.
- Add the frozen peas, carrots, and corn. Cook for about 2 minutes, stirring occasionally until slightly softened.
- Stir in the garlic and ground ginger. Cook for another minute until fragrant.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked.
- Return the shrimp to the skillet along with the cooked rice and sliced green onions.
- Drizzle with soy sauce and season with salt and pepper.
- Toss everything together until evenly combined and heated through, about 2 minutes. Serve your Easy Shrimp Fried Rice immediately while hot.
Notes
- Garnish with extra green onions or sesame seeds before serving.
- Add a drizzle of sriracha or chili garlic sauce for heat.
- Substitute tamari for a gluten-free option if using certified gluten-free ingredients.
- Pair with egg rolls, steamed vegetables, or a fresh salad.
Conclusion
This Easy Shrimp Fried Rice is everything you want in a homemade meal—quick, flavorful, and incredibly satisfying. With tender shrimp, colorful vegetables, fluffy rice, and savory seasonings, it’s a delicious alternative to takeout that the whole family will love. Keep this recipe on hand for busy weeknights whenever you need a fast, comforting dinner.