Shrimp fried rice is a versatile dish that combines the savory flavors of shrimp with the comforting texture of fried rice. This recipe is designed to be completed in just 15 minutes, making it ideal for those looking for a quick meal without sacrificing taste. The key to achieving great results is using pre-cooked rice and having all ingredients prepped and ready to go. With a few simple steps, you can enjoy a satisfying meal that rivals your favorite takeout.

Why This Recipe Works

Using pre-cooked rice prevents sogginess and ensures a fluffy texture.
Shrimp cooks quickly, making it perfect for a fast meal.
Soy sauce adds umami depth, enhancing the overall flavor.
Green onions provide a fresh, aromatic finish.

Shrimp Fried Rice

A quick and easy shrimp fried rice recipe ready in just 15 minutes. Perfect for a fast, flavorful meal.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 420 kcal

Ingredients

Main Ingredients

2 tbsp olive oil divided
1 lb medium shrimp peeled and deveined
3 cups cooked rice preferably day-old
2 tbsp soy sauce or to taste
3 green onions sliced
2 cloves garlic minced
1 cup frozen peas and carrots thawed

Instructions

Cooking Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
Remove shrimp from skillet and set aside.
In the same skillet, add remaining olive oil and minced garlic. Sauté until fragrant, about 30 seconds.
Add thawed peas and carrots, and stir-fry for 2 minutes.
Stir in cooked rice, breaking up any clumps with a spatula.
Drizzle soy sauce over the rice and mix thoroughly.
Return shrimp to the skillet, toss to combine, and cook for another 2 minutes.
Garnish with sliced green onions before serving.

Notes

Ensure rice is cold to prevent sticking. Adjust seasoning as needed.

Pro Tips

Use cold, day-old rice for best results.
Ensure shrimp is dry before cooking to achieve a nice sear.
Cook shrimp in a single layer for even cooking.
Add vegetables for extra nutrition and color.
Adjust soy sauce to taste to control saltiness.

Variations

Substitute shrimp with chicken or tofu for a different protein.
Add pineapple for a sweet twist.
Include peas and carrots for added vegetables.
Use brown rice for a healthier option.

Storage

Store shrimp fried rice in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portion-sized containers for up to 3 months. To prevent rice from drying out, ensure it is fully cooled before sealing. Avoid storing at room temperature to prevent spoilage.

How to Reheat

Reheat shrimp fried rice in a skillet over medium heat, stirring frequently until warmed through. Alternatively, microwave in a covered dish with a splash of water to retain moisture.

Recommended Equipment

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Cast Iron Skillet (12 in) — Holds high heat for a deep, even sear.
Fish Spatula — Slides under delicate fillets without tearing them.
8-Inch Chef’s Knife — The prep tool this recipe leans on most.

FAQ

Can I use fresh rice for this recipe?

It’s best to use day-old rice to prevent a mushy texture.

What size shrimp should I use?

Medium shrimp, peeled and deveined, work best for even cooking.

Can I make this dish vegetarian?

Yes, substitute shrimp with tofu or extra vegetables.

How can I make it spicier?

Add red pepper flakes or sriracha for heat.

Is it necessary to use a wok?

A large skillet works well if a wok is not available.

Shrimp fried rice is a quick, satisfying dish that can be tailored to personal preferences. With simple ingredients and a few tips, you can create a meal that is both convenient and flavorful. Perfect for busy days, this recipe ensures you never compromise on taste or quality.