Shrimp Fried Rice Recipe
This shrimp fried rice recipe is quick, flavorful, and better than takeout. Made with cold leftover rice, juicy shrimp, frozen peas, and a simple soy sauce seasoning, it’s ready in under 30 minutes and perfect for busy weeknights.
Ingredients
- 3 cups cooked white rice cold and day-old if possible (leftover rice is best!)
- 12 ounces medium frozen shrimp thawed and peeled
- 2 tablespoons vegetable oil plus extra as needed
- 2 large eggs beaten
- 1 cup frozen peas and carrots or just peas
- 4 green onions chopped
- 3 cloves garlic minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional but great flavor
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prep the shrimp & rice:
- Thaw frozen shrimp under cold water and pat dry. Make sure your rice is cold and separated. (5 minutes)
- Scramble the eggs:
- Heat 1 tablespoon oil in a large wok or deep skillet over medium-high heat. Add beaten eggs and scramble until just cooked. Transfer to a plate. (2 minutes)
- Cook the shrimp:
- Add a bit more oil to the pan. Toss in the shrimp, season lightly with salt and pepper, and cook until pink and opaque—about 2–3 minutes. Transfer to the plate with eggs. (3 minutes)
- Sauté veggies & aromatics:
- Add another tablespoon oil if needed. Stir-fry garlic and green onions for about 30 seconds until fragrant. Add frozen peas and carrots; cook until warmed through. (2 minutes)
- Fry the rice:
- Push veggies to the side. Add rice to the pan, break up any clumps with your spatula. Stir-fry over medium-high heat for 2–3 minutes so it gets a little crispy. (3 minutes)
- Combine & season:
- Return eggs and shrimp to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything together and stir-fry another 2 minutes until hot and well coated. Taste and adjust seasoning with more soy sauce or pepper if needed. (2–3 minutes)
- Serve hot:
- Garnish with extra green onions and a drizzle more sesame oil if you like. Serve immediately! (1 minute)
Notes
- Cold, day-old rice works best for fried rice to avoid mushy texture.
- Prep all ingredients first—stir-frying goes fast!
- Use high heat for that takeout-style “wok hei” flavor.
- Swap in chicken, tofu, or extra veggies to make it your own.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a skillet or microwave.