Easy Shrimp Fried Rice
Easy Shrimp Fried Rice is a quick one-pan dinner made with juicy shrimp, vegetables, eggs, and fluffy rice.Ready in just 30 minutes.Better than takeout and perfect for busy weeknights.
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.