Craving a fast, delicious meal that’s packed with flavor? This Shrimp Fried Rice Recipe transforms leftover rice into a savory masterpiece with tender shrimp, crisp veggies, and a hint of sesame goodness. Ready in just 30 minutes, it’s perfect for a busy weeknight or a satisfying lunch. Using day-old rice ensures the perfect texture, making this Shrimp Fried Rice Recipe a simple yet irresistible dish that brings Asian-inspired comfort straight to your table.
Why You’ll Love This Recipe
- Perfect Texture: Day-old rice fries up light and fluffy in this Shrimp Fried Rice Recipe.
- Quick Prep: From pan to plate in half an hour.
- Bold Flavors: Shrimp, soy sauce, and sesame oil create a tasty punch.
- Versatile: Uses leftovers and pantry staples you already have.
- Crowd-Pleaser: A hit with seafood lovers and picky eaters alike.
Tools Needed
To whip up this Shrimp Fried Rice Recipe, you’ll need a few kitchen essentials. Want to upgrade your gear? Visit Our Shop at for top-quality tools! Here’s what you’ll need and why:
- Large Sauté Pan or Wok: Ensures even frying and sizzling for your Shrimp Fried Rice Recipe.
- Spatula: Flips and spreads rice without mashing it.
- Slotted Spoon: Removes shrimp easily while keeping oil in the pan.
- Medium Bowl: Tosses shrimp with seasoning before cooking.
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 (gluten-free if needed), plus more to taste
- 1 teaspoon dark toasted sesame oil
Directions
- Season the Shrimp: In a medium bowl, toss 8 ounces shrimp with ½ teaspoon salt, 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 for 30 seconds without moving. Flip and cook 30 seconds more until mostly cooked (not fully). Remove with a slotted spoon to a bowl.
- Scramble 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, return to high heat, and swirl in 1-2 tablespoons oil. When shimmering, add 2 minced green onions and sauté for 15 seconds.
- Fry the Rice: Add 4 cups leftover rice, stir with green onions, and spread evenly. Let fry 1-2 minutes until sizzling, flip with a spatula, and fry 1 minute more.
- Combine and Finish: Stir in 1 tablespoon soy sauce, ¾ cup peas and carrots, shrimp, eggs, and 1 teaspoon sesame oil. Mix well and heat until sizzling. 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
- Use Cold Rice: Day-old, chilled rice prevents mushiness in this Shrimp Fried Rice Recipe.
- High Heat: Keeps ingredients crisp and flavorful.
- Don’t Overcook Shrimp: Remove when just pink—they finish in the final step.
- Spread Rice: Frying in a thin layer ensures that classic sizzle.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Common Mistakes to Avoid
- Fresh Rice: Avoid newly cooked rice—it turns mushy in your Shrimp Fried Rice Recipe.
- Crowded Pan: Cook shrimp in a single layer for even searing.
- Overcooking Eggs: Keep them slightly runny—they’ll finish cooking later.
Variations
- Veggie Boost: Add bell peppers or snap peas.
- 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 to revive texture—microwaving works but may soften it. 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 fully and pat dry before seasoning.
2. What rice works best for Shrimp Fried Rice Recipe?
Leftover long-grain white rice is ideal—jasmine or basmati shine.
3. Can I skip the eggs?
Yes, though they add richness—add extra veggies instead.
4. How do I separate rice grains?
Break up cold rice with wet hands or a fork before cooking.
5. Is this kid-friendly?
Omit chili flakes for a milder Shrimp Fried Rice Recipe kids will love.
6. Can I make it ahead?
Prep components separately and stir-fry just before serving.
Conclusion
This Shrimp Fried Rice Recipe is a quick, flavorful win—crisp rice, tender shrimp, and a savory sauce in every bite. Perfect for using leftovers or satisfying a takeout craving, it’s as easy as it is delicious. Heat up your wok, toss in that rice, and enjoy this Shrimp Fried Rice Recipe tonight—it’s a simple dish with big rewards!
